Jangjorim soy-braised beef and eggs with rice

Ingredients

For 1 serving

• Beef eye of round110 g
• Eggs1
• Soy sauce1 tablespoon
• Brown sugar1 teaspoon
• Garlic2 cloves
• Ginger5 g
• Green bell peppers80 g
• White rice60 g
• Spinach100 g
• Saltto taste

Contains: gluten, eggs, soy,

Method

1. Put the whole beef topside in a small pan with the peeled, sliced ginger, cover with cold water, bring to the boil, skim off the foam and simmer gently for 25 minutes, until tender.
2. Meanwhile bring a small pan of water to the boil, lower in the egg and hard-boil it for 8 minutes; cool in cold water and peel.
3. When the beef is cooked, pour off most of the broth, leaving a couple of fingers' depth; add the soy sauce, brown sugar, crushed garlic, green peppers cut into pieces and the egg.
4. Cook over medium-low heat for 15 minutes, turning the beef and egg now and then, until the liquid is reduced and glossy and the egg has turned a deep amber.
5. Meanwhile rinse the rice and cook it in plenty of boiling salted water for the time on the packet, until tender; drain. Blanch the spinach for 1 minute, until wilted, and squeeze.
6. Shred the beef with two forks and serve with the halved egg, the reduced sauce, the spinach and the rice.