Mom's Recipes and Other Fruits of My Childhood

My Mom has been teaching me how to make some of my favorite Korean dishes.
To start off this series, here is my latest craving...

JANGJORIM (to be eaten with rice and other banchan)

eye of round beef
boiled eggs
soy sauce
sugar
cloves of garlic

Bring to a boil chunks of the eye of round in water (more than enough to cover tops of pieces)
lower heat to simmer for 2 -3 hours or until water is half gone
skim the top of the water as you go.

Then:
add soy sauce to level where water began (Kikkoman preferable)
add approx half cup sugar
add approx 10 cloves of garlic
add peeled and boiled eggs whole

simmer for another hour til soup is back to half or to taste*

For dessert, try a Persimmon.

I prefer the Fuyu, which is crisp like an apple called "sweet persimmon." Tonight however, my Mom gave me one of two "big persimmons" that was harvested from our tree in the backyard. This was the Hachiya version which is big and red like a plump tomato with a similar soft peal away skin. It was amazingly sweet, soft, and juicy. I had to scoop it up with a spoon.


It's important you know there are two kinds of persimmons: the Fuyu, the kind you can eat right away, and the Hachiya, the kind you can't. If you bite into an unripe Hachiya persimmon, it is if you just drank six cups of extra strength tea. This astringent flavor is due to the high level of tannin in the fruit, and there is a good chance that you would never try a persimmon again because it tastes so bitter. This would be a shame because ripe persimmons have an exceptional flavor and provide us with important nutrients such as beta-carotene, Vitamin C and potassium.

-from Tony Tantillo.com