Jang-Jo-Rim (Korean Soy-sauce beef)
Korean Soy-Sauce Beef Banchan AKA "Jang-Jo-Rim"
For 40 people:
12-15 lbs of beef stew from Costco (should be about 2-3 packs) 1 gallon (large can) of soy sauce 5lb bag of sugar 1 small pack of whole cloves of PEELED garlic (from chinese or Korean market) (about 20-30 cloves) 2 dozen eggs (more if people like the eggs) 1 root of ginger (about 3 inch root) 5-6 jalapenos 4 yellow onions black pepper
1. Wash the beef stew in cold water. If you have time, soak the meat in a basin of cold water for about 30 minutes to get the blood out. If you don't have enough time, you don't have to do soak the meat. (But doing it will make it much easier to get the scum out from the meat - which is basically blood from the meat)
2. Peel the ginger skin, wash it and divide the ginger root it into two pieces. Wash the jalapenos and cut off the stem part. (Do not cut the jalapenos, unless you want to add some spicyness to the meat - and if you want to add spicyness, just cut it into half, that will be enough. Or else it will become unbearably spicy) Putting whole, uncut jalapenos add more flavor to the meat. Peel the outer layer of the onion skin, but keep the bulb in tact.
3. Rinse the meat again. Divide the meat into two large pots. Put enough water in the pot to completely submerge the meat - which should be almost a gallon.
4. Bring the water to boil. Add the ginger, jalapenos, whole garlic, and whole onions into the pot, dividing them evenly between the two pots. Lower the heat and keep the water at a rolling boil for about 45 minutes. Skim out the brown scum that rises to the top.
5. Meanwhile, hard boil the eggs. Peel the shell when it's done and set aside.
6. Test the meat. The meat should be tender, but firm, like a well-cooked stew meat, but it should NOT be falling apart.
7. When the meat is done, drain out most of the broth (set aside about half a pot of broth in case the mixture comes out too salty), reserving about 1/3 to 1/4 of the meat broth in each pots. Strain out the onion and ginger.
8. In a large bowl, mix about 2/3 to 3/4 gallon of soy sauce. Mix in sugar that is about 3/4 to the ratio of the soy sauce. Mix it well, then divide the mixture evenly between the two pots. The taste of the broth should be salty and sweet. (Almost bordering on being too salty) If it tastes bland, add more soy sauce and sugar.
9. Boil the meat mixed with soy sauce in a high heat for about 20 minutes, until the soy sauce soakes into the meat and the color of the meat turns dark brown.
10. Add the boiled, shelled eggs and boil it with the meat for another 10 minutes. Stir the boiled eggs around gently so that all sides soak in the soy sauce flavor.
11. Cool it down and put it into empty kimchee jars.