Ingredients
1 lbs of stew meat
3/4 cup soy sauce
6 tbsp sugar
5-6 cloves of garlic
1 knob of ginger
12 boiled eggs
4 cups water
Directions
1. Add 12 eggs (more or less – depending on how much you want to make) and add 1 cup of water. Cook for 5 minutes on high pressure, quick release and cool the eggs in ice bath. Peel and set aside.
2. Add water and stew meat with garlic and ginger. Cook on low pressure for 18 minutes, natural release for 10 minutes and quick release to open. Meat should be tender.
3. Add your boiled egg, soy sauce and sugar to the pot and saute on high temperature for 30 minutes with the cover off to reduce the sauce and season the egg + meat.
4. Turn it off and let it cool. You can serve warm and store the leftovers in the fridge – Jangjorim can be enjoyed cold right out of the fridge or you can warm it up in the microwave!
