Duejigogi Jangjorim (Braised Pork and eggs in soy sauce)

Usually beef flank is used in this side dish but today I am going to use pork.  You can use chicken or mushroom to subsitute the beef.  I had tried combination of pork and chicken breast and the outcome is delicious too!  Besides, quail eggs are also great in this dish.  Jangjorim require quite some time to cook.  I would suggest that if you like this dish, you can make a big batch and keep in the firdge.  It taste good whether serve warm or cold.  If you have a sensitive stomach, re-heat or boil the dish before consume.  It's a common side dish you can find in Korean doshirak (lunch box) too :)

 

 

Ingredients:

Lean Pork                                   350g

Egg                                             6

Onion (medium size)                  1/2

Leek (about 6cm)                       1

Garlic                                          6-8 piece

Ginger                                         1 tiny piece (about 1cm x 1cm)

Soy sauce                                     8 tbsp

Kelp (3cm x 3cm)                        3 piece

 

 

 

Steps by Steps Photos:

 

 

 

 

 

1.  Prepare a pot, add in 800ml water and kelp, boil for 10-15 minutes over medium heat.

2.  After 15 minutes, remove the kelp.  Add in all the ingredients (pork, garlic, leek, onion & ginger).  Boil over medium heat for 20 minutes.

3.  While the pork and veggies are boiling, prepare another pot for hard boil eggs.  Boil the eggs for 10 minutes.  Once the eggs are cooked.  Let it cool and peel off the shell.  Set aside.

4.  After 20 minutes, add in soy sauce.  Cook for another 10 minutes (medium heat).

5.  After 10 minutes, remove the pork meat, let it cool down a bit and cut/tear the meat thinly with your finger/knife.

6.  Add the shredded pork meat back into the soy sauce broth and boil for another 10-15 minutes over medium heat. 

7.  When serve, drizzle the soy sauce over the meat and egg.