I had leftover brisket from Budae Jigae, so I decided to make jangjorim. Jangjorim is a popular side dish of beef marinated in soy sauce. Often times people will add boiled eggs or garlic to this. I like to add both.
1 pound of brisket or flank steak
5 hard boiled eggs
3 cups of beef broth (see Budae Jigae for recipe)
1/2 cup of soy sauce
10 garlic cloves
2 tablespoons of honey
few pieces of kombu
Take out the cooked brisket pieces and let it cool. Once it's cooled, you can tear them into thin pieces with your hands.
Boil and peel 5 eggs and add to the pot, along with the brisket pieces. Add garlic cloves, 1 sliced jalapeno and pieces of kombu. Add beef broth, soy sauce and honey to the pot and bring to a boil. Let it cook for 10 to 15 minutes until the sauce penetrates the brisket pieces.
Let it cool and transfer to a dish. You are left with this super easy and tasty side dish. Enjoy!