Jalapeño Jangjorim With Jammy Eggs Food

JALAPEñO JANGJORIM WITH JAMMY EGGS

Steps:

• In a medium pot over high heat, bring 6 cups water to a boil. Set up an ice bath in a medium bowl.
• Using a spoon, gently lower the eggs into the boiling water, reduce the heat to medium-high and cook at a moderate boil for 8 minutes. Immediately transfer the eggs into the ice bath. Let the eggs cool for 5 minutes, then peel and set aside.
• Gently nestle the beef brisket into the pot of hot water; add the onion, scallions, dasima and ginger. Bring to a boil again, then reduce the heat to medium and cook at a gentle boil until the meat is tender, about 1 1/2 hours.
• Using a pair of tongs, transfer the meat onto a cutting board and let cool slightly. As the meat cools, strain the broth through a fine-mesh strainer into a large bowl and discard the aromatics. Add 3 cups of broth back to the pot. (Any remaining broth can be reserved for soup or noodles.) Add the soy sauce, brown sugar and mirin to the pot and stir until combined. With your hands, shred the beef into thin strands, and add to the pot as well.
• Bring the pot to a boil and cook over medium-high heat until the soy sauce brine reduces slightly, about 10 minutes. Nestle in the peeled eggs along with the jalapeños and garlic. Turn off the heat and let the mixture cool completely.
• Serve at room temperature. (If preparing in advance, transfer the mixture to a resealable container, such as a Mason jar, and keep in the refrigerator for up to 1 week. This dish tastes great cold, straight out of the fridge.)

JALAPENO JELLY

Steps:

• Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
• Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
• Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
• Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.