Korean Soy Beef Strips with Hard-Boiled Eggs (Jang Jorim)

Follow our step-by-step guide on how to make Korean Soy Beef Strips with Hard-Boiled Eggs (Jang Jorim).

1. Step 1

   Begin by soaking the hanger steak in cold water for 30 minutes to 1 hour, changing the water periodically to remove any residual blood.

2. Step 2

   Once the soaking is complete, drain the steak thoroughly.

3. Step 3

   In a large pot, mix together 6 cups of water, soy sauce, green chile peppers, quartered onion, green onions, halved garlic, white sugar, optional corn syrup, rice wine, and Korean red chile pepper to create a rich and flavorful broth.

4. Step 4

   Bring this mixture to a vigorous boil.

5. Step 5

   When the broth is bubbling, gently add the drained steak.

6. Step 6

   Lower the heat and allow it to simmer for about 45 minutes, or until the steak is nearly tender.

7. Step 7

   Next, immerse hard-boiled eggs into the broth and continue cooking for an additional 15 minutes, ensuring the steak becomes fully tender.

8. Step 8

   Afterward, carefully remove the steak from the pot and rinse it under cold water until it cools enough to handle, which should take about 2 to 3 minutes.

9. Step 9

   Slice the steak into bite-sized strips and place them in an airtight container along with the eggs.

10. Step 10

    Discard the green chile peppers, onion, green onions, and garlic from the broth, then skim off any oily residue from the surface.

11. Step 11

    Strain the broth through a paper towel-lined mesh strainer into a bowl, repeating this process until all oily residue is eliminated.

12. Step 12

    Finally, pour the strained broth over the steak strips and eggs in the container, cover it, and let it chill in the refrigerator for about 1 hour before serving.

13. Step 13

    This dish not only tantalizes the taste buds but also tells a story of warmth and comfort, perfect for sharing with loved ones.