Jangjorim Butter Bap (Soy-Braised Beef with Buttered Rice)

장조림 버터 밥

If there’s one dish that knows how to soothe the soul and silence a growling stomach, this is it. Jangjorim Butter Bap—salty soy-braised beef piled over hot, buttery rice and soft pillowy scrambled eggs—is pure Korean comfort with a luxe twist. The jangjorim brings that deep, savory umami while the scrambled eggs add creamy richness, all tied together with a pat of melting butter and a whisper of dashi. Out of all the recipes in this series, this one stole my heart—it’s the kind of dish I could eat on repeat and never tire of. Salty, satisfying, and deceptively simple. Sprinkle on some scallions or seaweed flakes, and just like that, you’ve got a hug in a bowl.

Ingredients

SERVES 2

Prep time: 30 minutes | Total time: 40 minutes

500g (2.5 cups) steamed short-grain white rice OR microwavable rice (햇반 hetbahn x2 packages)
400ml dashi stock, made from a dashi tea bag or powder
300g beef skirt steak, cut into 1-inch sized pieces
100ml soy sauce
3 Tbsp mirin
4 Tbsp white sugar
½ tsp black pepper, freshly ground
2½ Tbsp garlic, grated
2 tsp ginger, grated
3 spring onions, trimmed and cut into 3-inch lengths
4 large eggs
30g butter, divided evenly, plus more for cooking

To Serve (optional):

Thinly sliced spring onions
Seaweed flakes

Method

First, place a stick of butter in the freezer. If making rice in a rice cooker, measure and cook according to the package instructions and keep warm.
Next, make a quick dashi stock from a dashi tea bag or powder following the package instructions. Set aside.
Fill a medium sauce pan with water, place over high heat and bring to a boil. Once boiling, add the beef and simmer for 10 minutes. Remove from heat, and drain in the sink and rinse the meat well under cold water. Drain the beef and place the meat back into the pan.
Next, tip in the soy sauce, mirin, sugar, dashi stock, and black pepper to taste in the pan with the beef. Mix well to combine. Add the garlic, ginger, and spring onions. Bring to the boil and then lower to an active simmer. Cover and simmer until the meat is fully cooked and very tender (about 30min). Remove all of the cubes of meat with a slotted spoon, cover the pan, and turn off the heat. Allow the meat to cool slightly on a plate or cutting board. Once cooled enough to handle, shred the meat with your fingers and return the beef to the pan with the liquid. Cover and set aside in a warm place.
While the beef is simmering, cook the microwave rice (if using), and prepare the scrambled eggs.
Crack the eggs into a bowl and add a splash of water and season with salt to taste. Whisk the eggs well and heat up a non-stick skillet over medium low heat. Melt a pat of butter in the pan and add in the beaten eggs. Using a rubber spatula, cook and scramble the eggs gently. Remove from heat once at your preferred doneness (I like mine a soft), about 3 minutes, and place on a plate and keep warm.
To serve, scoop some rice into two bowls, spoon over the scrambled eggs evenly. Top with the shredded beef and spoon some sauce generously over the meat and rice. Remove the butter stick from the fridge and grate curls of butter using a microplane to finish. Garnish with scallions, grated butter, and seaweed. Serve immediately with kimchi on the side, if you like.

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