Ingredients
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½ pound beef brisket, cut into 2-inch pieces
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½ cup soy sauce
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¼ cup white sugar
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5 cloves garlic
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ground black pepper to taste
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3 shishito peppers, or more to taste (Optional)
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3 hard boiled eggs, sliced, or more to taste (Optional)
Directions
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Fill a large pot with water and add beef; bring to a boil. Reduce heat and simmer until meat can be punctured with a fork, about 30 minutes. Stir in soy sauce, white sugar, garlic, and ground black pepper; cook and stir until flavors combine, about 15 minutes.
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Stir shishito peppers and eggs into the beef mixture. Cook and stir until meat can easily be pulled apart with a fork and liquids have been reduced to a third of the original amount, about 15 minutes.
Cook's Notes:
Eye of round steak can be substituted for beef brisket.
Cool and store jangjorim in the fridge and it can last for 10 days or more. Removing garlic and chili pepper from the recipe will allow the jangjorim to be stored for even longer periods.
Nutrition Facts (per serving)
159 | Calories |
8g | Fat |
13g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 159 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 3g | 15% |
Cholesterol 122mg | 41% |
Sodium 1246mg | 54% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 1g | 2% |
Total Sugars 10g | |
Protein 9g | 18% |
Vitamin C 55mg | 62% |
Calcium 27mg | 2% |
Iron 1mg | 8% |
Potassium 205mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.