i’m watching Coraline right now…and it’s a really good movie. It’s super original and the moral of the story is unique. BUT it is SO creepy, if i saw this when i was little, i would need extra therapy than i do already. in the movie there are three ghost children and o.m.g. they are so unnecessarily creepy. but i would still def recommend the movie 
anyyyways onto food, more specifically… Jangjorim! I got the recipe here. It’s by a korean lady who has a super helpful korean food blog. jangjorim is beef in a soy sauce broth and is sooooooo good, espcially when you have a craving for some big chunks of salty goodness. Here are the ingredients….
3 pounds beef brisket or beef flank
6 boiled eggs (optional); often made with quail eggs
3 jalapeno
2 bulbs peeled garlic
3 tsp pepper
3 tb sugar (adjust to taste)
1 1/2 cup soy sauce (adjust to taste)
6 cups water..or enough to cover the meat in the pot
sooooo…this is what 3 lbs of beef looks like. i unfortunately bought chuck instead of brisket so it didn’t have those nice long lean strands of meat, but it still came out okay. First, wash the meat! it looks kinda of ridiculous sitting in the sink, but it’s really important to wash it cause…what if it’s dirty? and this also gets rid of extra blood. Place your huge hunk of meat (tee-hee) into whatever large pot you’re gonna boil it in along with a little olive oil. oh wait! before, make sure the pot is hot and then throw in the meat and turn all over so you get a good tasty sear on it. okie doke. then once it’s seared and golden brown and delicious on the outside fill ‘er up with water until it covers the meat and let it simmer for…a long time. i never really know how long i let it..maybe like..an hour? i usually boil the meat the night before and then let it sit in the fridge so that it’s easier to skim the then solidified fat off the top.
simmer simmer simmer
Onto the acoutrements….
Peel the garlic! my strategy with peeling tons of garlic is to frantically pull apart the cloves and slice off the bottom end. then take a chef’s knife and smash each clove on the cutting board. this loosens up the skin so it’s easier to peel off. Then slice your jalapenos…no tips for you there 
Take your beef out of the fridge and skim off the fat. take out the meat and cut it into bite size pieces (this is also easier to do when it’s cold cause…well. it’s cold instead of boiling hot). Throw everthing back into the pot along with the soy sauce and bring to a boil. After 10 minutes fish out the eggs and peel them and throw them back in so they can soak up the salty goodness. Let this simmer until the garlic is tender
I like to eat this with the broth poured over the rice. or wrapped in toasted seaweed. and always with some good cabbage or cucumber kimchi.
Enjoy!
wow amazing!!!! =DDD