Classic Jangjorim • 장조림 • a Classic, Familar Banchan on the

• jumlah masa: 1 hour 15 minutes

Bahan-bahan

1 lb of flank steak

3 cup water

3 cloves garlic, whole

3 scallions, halved

3-4 1x1” pieces of korean radish (optional)

1/2 cup soysauce (dark)

1/3 cup mirin

1/3 cup brown sugar

1 cup oyster sauce

1 can quail eggs (12 quail eggs if you’re boiling and peeling)

1 cup shishito peppers

Arahan

Cut the flank steak into about 2 inch squares

Into a pot, add 3 cups of water, steak, garlic, scallions, and korean radish. Bring to a boil and let it simmer for 1 hour.

Strain the pot into a heat safe bowl, and set aside the broth.

4.Discard the aromatics and set aside the beef only.

Rinse the beef in cold water so it’s not too hot to the touch, and shred the beef into small bite-size pieces

In a pot, add 2 cups of the beef broth from #3, dark soysauce, mirin, brown sugar, and dissolve the oyster sauce.

Open and drain the water from a can of peeled quail eggs.

Carefully add the quail eggs and beef into the pot and simmer for 10 minutes.

Add a handful (1 cup) of shishito peppers and simmer another 5 minutes.

Eat with rice while it’s warm, or cool in a container and keep refrigerated for up to 2 weeks, and freeze if you’re keeping it longer.

This is a heads up for people with no common sense (don’t read if you have common sense!): do NOT copy this recipe, or any recipe that’s not yours and put it on YOUR website that has a paywall. Do NOT take advantage of other people’s creative work.

But feel free to play around with, develop further, put a spin on, and get creative with my recipes in your kitchen and share your own version :) there will actually be nothing that will make me happier than this.

See you in the next video,

Xx