Soy sauce eggs and beef….soy sauce eggs and beef….mmmm. This is one side dish that I always BEG my mom to make when I see her once every blue moon. I remember years back, I was missing this dish SO much…. I spent hours looking up various recipes and finally found one that used all sorts of vegetables to make the broth. Well, basically, the whole thing was a very painstaking process that didn’t even taste good at the end. I was enormously disappointed.
Well, this time when my mom came over, I watched her like a HAWK to see how she made it…and guess what? It was SOOO easy to make! It was so easy, that it was like a joke. I mean, the whole thing is long, because you are boiling everything for a long time, but the process itself is easy like pie! Perhaps the method that she uses is not the real traditional way to make things, but guess what? I don’t care. 
It tastes better than any other restaurant’s and it is way simpler to make!
Try this recipe out! It’s especially popular with kids (well, with Korean kids anyways…) and for those unfamiliar to this dish, this is usually served as a side dish with rice. The flavor is a sweet soy flavor and its juices are perfect mixed in with rice! MMM! Also, you can keep it in the fridge for about 2-3 weeks. My mom usually packages a little bit to eat right away, and then freezes the rest by making little packets of it. When you are craving for one, just take it out of the freezer the night before and transfer it to the fridge. walah! It’s ready for you the next day. You can eat it cold from the fridge, or warm it up in the microwave (30 seconds..don’t want the egg to explode). See? It’s multi versatile AND long lasting! Have I convinced you yet?
Let’s get started!
What You Need:
eggs (how many you want to use)
Package of beef (you can use beef for stewing or top round)
Sugar
Soy Sauce
Garlic
Dashi
Fresh Korean Green Peppers or Jalapeño (Optional)
What to Do:
First boil your eggs. You guys all know how to do that. 
While that’s boiling, in a separate deep pot, boil your beef…about 3-4 cups of water. Your beef should be cut up into stew size pieces. Also, peel your garlic cloves. You want many whole garlic pieces in. This is both for flavor and for you to enjoy (yay for garlic lovers!) later on. If you don’t have pre-peeled garlic, it’s a pain peeling skin. Try what my mom does. She soaks it in water for about 15 minutes, and wala~~much easier to peel.
When the eggs are done boiling, peel the shells.
Ok, so when boiling the beef, check and make sure that you get out the floating foam that rises up. Use a spoon to spoon them out. You’re going to boil until the foam does not rise anymore and the liquid is kind of clear. Basically, once your eggs are done and you are done peeling, your beef should be ready.
In the pot with beef, add in about 1/2 cup of soy sauce. My mom said about this much:
Add in your eggs and garlic and peppers.
Let it simmer and cover. Try not to boil it.
Once the soy sauce mixture has reduced by 1/3, add in about 2 tablespoons of sugar and good pinch of hon dashi.
Simmer away until the liquid is about 2/3 (of your original) gone.
You are DONE! HOORAY! When serving, slice the eggs lengthwise…add in a few pieces of beef and garlic. Spoon in some of its delicious juices…and ENJOY!
That looks amazingly good! And quite easy, too! Much love, Raquel XO
That sure does look tasty!
This has family favourite written all over it. Thanks!
Raquel, Kevin, eatingclub:
Thanks guys–you guys are always so kind! It encourages us a lot and we really appreciate all your comments!
-H&K
I looove eggs in dishes like these…. Some versions of Filipino adobo include boiled eggs. Are you guys in NYC? If so, do you know what restaurants serve good jang jo rim?
I agree with your other commenters: you guys are very cute!
-gutomnako
Hi Gutomnako!
Oh we LOVE Filipino food! My childhood best friend was actually Filipino, and I would love going over in hopes of getting fed…not that my parents starved me or anything, but yeah.
We unfortunately are not in New York–we’re in Los Angeles. Funny thing though, we will be making a trip there VERY soon!
Oh, and the thing about jang jo rim is that it is rarely served as a main dish at a restaurant . So if it is served, it usually comes out as a side dish…and even so, with jang jo rim, it is not readily served as a side dish due to its long cooking time. I believe that is why this dish is usually eaten more frequently at home.
Oh, that’s too bad – I guess I’ll have to get my husband to make it =). I am most definitely inept in the kitchen. But I can help by boiling eggs! Thanks for the nice comment on my site, by the way, and I hope you have a great NYC visit.
Gutomnako!
I think we will love NY–I’ve never been there in the fall, but it’s breathtaking in movies! Very much looking forward to the trip!
Haha! Then you should definitely boil the eggs and ask him to do the rest.
-H
this is a must try, baby! recently i hv this thing for boiling/stewing stuff. i bet my sous chef will LOVE this one too!
Hi Rita!:)
Yeah, try it out!!! Let us know if you end up making it.
-H&K
I was looking for recipes online, thanks for your help~~ I’m married now and live away from my parents and I’m getting nostalgic of the korean meals. At least I know some korean dishes by heart like kimchee chee geh and galbi.
I can not wait to try this – think I’ve got what I need to make it tonight! Loved this growing up and my Mom, like most good chefs doesn’t use measuring cups or spoons, just her fingers so it’s tough getting recipes from her. My mouth is watering thinking about it! FYI – if you microwave the leftover beef too long it dries up and is an awesome jerky – I learned that on accident when I was young
Kristine: Kimchi jjigae and galbi–you’re good already. haha! Thanks for dropping by!
Maureen: Wow! We never thought of the beef jerky–a GREAT idea!!!! Thanks!!
The style of writing is very familiar to me. Have you written guest posts for other blogs?
Thank you SO MUCH for posting this. I have been craving this forever and didn’t know how to make it. I knew it was kind of simple, but I didn’t know whether you boil in water or soy sauce or what. I can’t wait to make this!!!