Servings: 8 servings
Calories: 205kcal
Ingredients
- 1 1/2 pounds beef eye of round or flank steak cut into 3 chunks
- 6 cups water
- 1/2 onion and 4 scallion roots for the broth
- 1/2 cup soy sauce
- 3 tablespoons allulose
- 12 cloves garlic peeled
- 2 to 4 shishito or green chilies
- 8 hard-boiled eggs peeled (or 20 quail eggs)
Instructions
- Soak the beef in cold water for 30 minutes. Put it in a pot with 6 cups of water, the onion and scallion roots. Boil, skim the foam, then simmer for 40 minutes.
- Remove the onion and scallion roots. Add the soy sauce, allulose and garlic and simmer for 20 minutes.
- Add the eggs and chilies and simmer for 10 to 15 minutes, turning the eggs so they color evenly.
- Remove the beef and let it cool slightly, then shred it into thin strips along the grain with your fingers or two forks.
- Return the beef to the pot with the eggs. Store everything together in the braising liquid in the fridge for up to a week.
Notes
Most of the soy liquid is not eaten, so the actual sodium and carbs are lower than the totals suggest. Spoon a little of the liquid over the beef when serving to keep it moist.
Chef's Tip: Shred the beef while it is still warm. It pulls apart into neat strips much more easily.
Keto Swap: Jangjorim is typically sweetened with sugar or rice syrup. Allulose gives it the same balanced flavor.
Success Tip: Jangjorim is a classic lunchbox dish. Serve it with butter and cauliflower rice for jangjorim butter bap, a popular comfort meal.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 205kcal | Protein: 27g | Fat: 9g | Fiber: 0.4g
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