06.20 dinner: jang jo rim
growing up, one of my all-time favorite dishes was jang jo rim. my mom would make a huge batch of it for every summer road trip and we would it eat it as part of our lunch or dinner picnics, often with cold rice mixed with cold water and lots of other little side dishes. i made my first attempt at this dish last night and am pretty happy with the result! it’s pretty easy but, as with lots of korean food, takes some time.
first, i soaked flank steak in cold water for about 45 minutes to draw out the blood. i also hard boiled some eggs and set them aside. next i brought a mixture of about half water/half low sodium soy sauce, lots of cloves of garlic, sugar, and a few jalapenos to a hard boil. i added the flank steak in (there should be enough of the mixture to cover the meat) and let it simmer for about 20 minutes. i added the peeled hard boiled eggs in and let it all cook for about 10 more minutes. then i let it cool and put it in the fridge for the day. all the fat rose to the top and was easily skimmed off.
i shredded it and we ate it over brown rice with kimchee. it tastes so much like home to me - a little spicy, nice and garlicy, soy-y, and cold. good for the gross heat we’ve been having (i swear it feels like we’re living inside an oven these days).
(Taken with Instagram)