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)
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!