• Skip to primary navigation
  • Skip to footer navigation
  • Skip to footer-bottom navigation
  • Skip to privacy navigation
  • Skip to recipes navigation
  • Skip to main content
  • Skip to primary sidebar

Kimchimari

Authentic Korean recipes even YOU can cook!

Free Korean BBQ Cookbook! TAP HERE to GET IT
POPULAR: our 10 takeout favorites
Facebook YouTube Instagram Pinterest Twitter

Authentic Korean Recipes Anyone Can Cook

  • New to Korean cooking? Start Here
  • Recipes
    • Recipe Index
    • Recipes by Alphabet
    • Latest on the Blog
  • Ingredients
    • Korean Ingredient Glossary
    • Pantry Essentials
    • Pantry – Beyond Essentials
    • Korean Ingredients in Depth
  • How To
    • Cooking Basics + Tips
    • Buy + Use
    • Meal Plan
    • Make from scratch
    • Korean Veg Garden
  • Travel
  • Videos
    • Video Recipes
    • Web Stories
  • About
    • About Me
    • Press Interviews and Mentions
  • New to Korean cooking? Start Here
  • SHOP
  • Free Korean BBQ Cookbook! TAP HERE to GET IT
  • Facebook YouTube Instagram Pinterest Twitter
Home Side Dishes

JangJoRim (장조림) – Korean beef side dish

gf lc kf
Posted:1/13/201123 Comments
Recipe Print
Jangjorim - Korean beef side dish braised in soy sauce
Jangjorim – Korean beef side dish braised in soy sauce

If you have an Instant Pot, Check out my Pressure Cooker Jangjorim recipe!

Ingredients

beef brisket for jangjorim
beef brisket for jangjorim
  • 1/2 lb of beef cut into 2-3 inch pieces (brisket or eye of round)
  • 1/2 C soy sauce
  • 1/4 C sugar
  • 5 cloves of garlic
  • 3-5 shishito peppers (꽈리고추 gwari-gochoo)(optional)
  • 3-4 hard boiled eggs (optional)
  • black pepper
  • 2 1/2 C water
Shishito Chili Peppers
Shishito Chili Peppers

Shishito is a wrinkly and mild flavored pepper. It is completely edible, including the seeds. This pepper will only be available in some Korean or Japanese grocery stores. Substitute Annaheim chili pepper for similar hotness. Jalapeno peppers can also be used but reduce the amount. Omit pepper if you don’t like things too spicy.

JangJoRim beef in pot
Beef and water in pot

Directions

  1. Add the water and the beef pieces into a pot and bring to a boil.
  2. Reduce the heat and cook the beef at low heat for 30 min.
  3. Cook some hard-boiled eggs and peel them and set aside.
  4. After 30 min, pierce the meat with a fork – if fork barely goes through the meat then it is ready for the next step.
  5. Add soy sauce, garlic, sugar and black pepper and cook for another 15 min.

    jangjorim in pot
    Add soy sauce, garlic and sugar
  6. Add shishito peppers and eggs and boil for another 15 min or so until the meat is tender (fork will go easily into the meat). Liquid should have reduced to about 1/3 of the initial amount.
JangJoRim in pot with peppers
Add Shishito Chili Peppers and cooked eggs
JangJoRim completed
JangJoRim is now ready

I have an Instant Pot Jangjorim Recipe HERE if you need it.

Follow along on social for more Korean recipe inspiration!
  • Pinterest
  • Facebook
  • Instagram
My Newsletter
Print
5 from 3 votes

Jangjorim - Korean Beef Side Dish

Jangjorim is a must have Korean side dish for lunchboxes or doshirak. Beef brisket is slowly cooked in sweet soy sauce. Great for kids and adults alike!
Prep: 10 minutes minutes
Cook: 1 hour hour
Total Time: 1 hour hour 10 minutes minutes
serves: 6

Ingredients

  • 1/2 lb of beef cut into 2-3 inch pieces (brisket or eye of round)
  • 1/2 cup soy sauce
  • 1/4 cup sugar
  • 5 cloves of garlic
  • 3-5 shishito peppers (꽈리고추 kwari-gochoo, optional)
  • 3-4 hard boiled eggs (optional)
  • 1 pinch black pepper
  • 2 1/2 cup water
US Customary - Metric
Prevent your screen from going dark

Instructions

  • Add the water and the beef pieces into a pot and bring to a boil.
    beef brisket for jangjorim
  • Reduce the heat and cook the beef at low heat for 30 min.
  • Cook some hard-boiled eggs and peel them and set aside.
  • After 30 min, pierce the meat with a fork - if fork barely goes through the meat then it is ready for the next step.
  • Add soy sauce, garlic, sugar and black pepper and cook for another 15 min.
    jangjorim in pot
  • Add shishito peppers and eggs and boil for another 15 min or so until the meat is tender (fork will go easily into the meat). Liquid should have reduced to about 1/3 of the initial amount.
    JangJoRim in pot with peppers

Tips & Notes:

Cool and store JangJoRim in the fridge and it can last for several days or even weeks.
Jangjorim can be served cold right from the fridge, at room temperature or even heated up in the microwave. Tear up the meat chunks by hand and cut up the eggs in slices so they are in bite size pieces.
Add fresh ginger if you want and do not adding garlic and pepper to store longer.

Nutrition Information:

Calories: 144kcal (7%)| Carbohydrates: 10g (3%)| Protein: 13g (26%)| Fat: 5g (8%)| Saturated Fat: 1g (6%)| Cholesterol: 116mg (39%)| Sodium: 1146mg (50%)| Potassium: 207mg (6%)| Sugar: 8g (9%)| Vitamin A: 130IU (3%)| Vitamin C: 0.7mg (1%)| Calcium: 26mg (3%)| Iron: 1.5mg (8%)
Author: JinJoo Lee
Course:Beef, Side Dish
Cuisine:Korean
Keyword:banchan, lunch box, peppers, salty and sweet
KoreanCategory:Jorim (조림)
Did You Make This?I love seeing what you’ve made! Tag me on Instagram at @Kimchimari or #kimchimari and don’t forget to leave a comment & rating below!

JangJoRim is a very classic side dish in Korean cuisine. A very popular item in lunch boxes. You can eat a whole meal with just rice mixed with JangJoRim sauce. The leftover sauce can also be used in lieu of soy sauce in many side dishes which enhances the overall flavor as the Janjorim’s sauce has all the different flavors steeped into the soy sauce.

How to store, serve and eat :

  • Cool and store JangJoRim in the fridge and it can last for several days even weeks.
  • JangJoRim can be served cold right from the fridge, at room temperature or even heated up in the microwave. Tear up the meat chunks by hand and cut up the eggs in slices so they are in bite size pieces (see top picture)
  • Add fresh ginger if you want and not adding garlic and pepper will allow the JangJoRim to be stored for even longer periods.

Bon Appetit!

Similar Recipes

  • Korean glazed potato dish finished in pot
    Korean Potato Side Dish - Gamja Jorim (감자조림)
  • Seaweed Stem Side Dish - Miyeok Julgi Bokkeum
    Korean Seaweed Side Dish (Miyeok Julgi Bokkeum) - VG, GF
  • Collage image of 4 different veg side dishes and text that says 15 banchan recipes
    15 Korean Vegetable Side Dishes (Banchan)
  • Eggplant Namul (가지나물 Gahji Namul)
    Steamed Eggplant (Gaji Namul) Side Dish
Next Post

Reader Interactions

Leave a Review Cancel reply

I LOVE hearing from you! Submit your question or recipe review here. Your email address will not be published. Required fields are marked *

Rate this recipe:




23 Comments
  1. Karolina says

    Posted on 15 October 2022 at 4:31 pm

    How much water do I need to cook the meat first?

    Reply
    • JinJoo says

      Posted on 15 October 2022 at 5:10 pm

      the recipe has the water amount? It’s 2 1/2 cup for 1/2 lb of beef. thank you!

      Reply
      • Karolina says

        Posted on 16 October 2022 at 1:11 am

        Thank you! Sorry I missed it! Should I double the amount of the water, soy sauce, and sugar if I want to cook 1 – 1.5kg of meat?

      • JinJoo says

        Posted on 17 October 2022 at 11:24 am

        If you want to increase the meat, you don’t have to increase it 1:1 ratio because you will end up with way more liquid but I would say try starting doubling the liquid and then 2/3 of the way cooked, taste the meat. If you feel it needs more, just add a bit more soy sauce and sugar to your taste. Remember the sauce will taste a lot stronger than the meat – so be sure to taste the meat. Good luck!

  2. Hanna says

    Posted on 7 January 2022 at 6:48 pm

    5 stars
    This was a great simple recipe. I always liked eating this when I lived with my parents so it’s nice to be able to make it. I would advise against using brisket without a pressure cooker because it is extremely tough and I had to cook it forever and ever. I did add some extra shishito peppers because I thought they were sorta expensive and didn’t want to waste them! I’m planning on getting an instant pot soon so I can’t wait to try out the pressure cooker version.

    Reply
  3. Jackie says

    Posted on 25 November 2021 at 11:28 am

    5 stars
    Love your website! If I wanted to add potatoes, when would be a good step to do so? or would you recommend making gamja jorim in a separate pot? Thank you!

    Reply
    • JinJoo says

      Posted on 26 November 2021 at 7:25 pm

      Thank you Jackie! And yes, I would recommend making Gamja jorim in a separate pot because it requires different cooking time and also unless you use whole unpeeled baby potatoes, the potatoes may make the whole liquid cloudy and pasty which is not going to be fun to eat. Gamja jorim is usually made with much less liquid and you end up with very little at the end.

      Reply
  4. Joyce says

    Posted on 1 October 2020 at 3:29 am

    Thank you for the recipe! Made this before and making it again! Hope my picky 1yr old daughter likes it!

    Reply
    • Vivian says

      Posted on 13 October 2021 at 12:18 pm

      Hi, I love the recipe. The first time I made it, the jangjorim kept for weeks. The second time, it became slimy after just a week in the fridge (the liquid coagulated and became a strange consistency that does not seem normal). Do you know why this happened (and how to prevent it)? Thank you so much

      Reply
      • JinJoo says

        Posted on 16 October 2021 at 2:46 pm

        Hi Vivian, if it became slimy it can be because it’s spoiled. Did you leave it out at room temperature longer? Or use more water or simmered a little less? If the sauce was less salty, it could spoil faster. If the sauce just coagulated, that’s normal – it kind of just means the meat has some gelatin in it. Hope that helps.

Older Comments

Primary Sidebar

JinJoo from KimchiMari

Welcome

Hi! I'm JinJoo! Thank you for visiting my Korean Food blog where I share detailed Authentic Korean recipes that even YOU can cook!

My Story

browse by type

gf Gluten Free df Dairy Free pc Pressure Cooker Recipes vg Vegan lc low carb <30 30min or less kf Kid-Friendly ls low-salt
  • by Course
    • Drinks
    • Soup+Stew
    • Appetizers
    • Salads
    • Main Dishes
    • Side Dishes
    • Desserts and Snacks
  • by Ingredient
    • Beef
    • Chicken
    • Pork
    • Seafood
    • Rice
    • Noodles
    • Tofu
    • Vegetables
    • Egg
    • Paste/Sauces
  • by Korean Basics
    • Eumryo 음료
    • Bap 밥
    • Bokkeum 볶음
    • Gui 구이
    • Guk 국
    • Hangwa 한과
    • Jang 장
    • Jeon 전
    • Jeongol 전골
    • Jjigae 찌게
    • Jjim 찜
    • Jorim 조림
    • Kimchi 김치
    • Myeon 면
    • Namul 나물
    • Tteok 떡
  • by Type
    • Easy Meals
    • 30 Minutes or Less
    • Kid-Friendly
    • Lunchboxes
    • Condiments and Sauces
    • Cooking for One
    • Street food
    • Pressure Cooker Recipes
Free Korean BBQ Favorites ebook
free recipe book!

Join to get my FREE cookbook + monthly newsletters + recipe updates!

join now!

Nutritional facts, MSG & gluten free

Nutritional Facts in my recipe cards are provided PER SERVING and it’s an estimate and may not be accurate. Due to different brands of ingredients having different nutritional values, the values I provide here may be different from your preparation.

– Gluten-Free recipe assumes you are using gluten-free soy sauce (since many soy sauces contain gluten or wheat) and/or gluten-free gochujang.

– MSG & Corn Syrup FREE – these are never used in my recipes

Opens in a new window Opens an external site Opens an external site in a new window
baked chicken on parchment paper with onions caramelized

닭고기

Chicken

소고기

Beef

Spicy Pork BBQ - Korean Pork Bulgogi

돼지고기

Pork

Garlic Scape Stir Fry with Shrimp (Maneuljjong Bokkeum 마늘쫑 볶음)

해산물

Seafood

Soondubu Jjigae or Soft Tofu Stew

두부

Tofu

곡식

Rice

READER FAVORITES

Trending Now

Mini Kimbap tray - kimbap two ways

Mini Kimbap (Mayak Kimbap) with Carrot or Cucumber

Chicken Bulgogi Rice

Easy Chicken Bulgogi (Dak Bulgogi) for Korean BBQ

After stew has boiled for 15 min with cheese melted on top

Budae Jjigae (Korean Army Stew)

Korean Sweet Pancake - Hotteok/Hodduck (호떡) www.kimchimari.com

Hotteok (호떡)- Korean Sweet Dessert Pancake

featured on
ny times logo
  • COOK
    • Recipe Index
    • Pantry Items
    • Videos
  • LEARN
    • Starter Guide
    • Korean How To’s
    • Travel
join the kimchimari family
Receive Free Cookbook and New Recipes by Email
join now
  • Back to Top
  • About
  • Contact
  • Terms of Use
  • Privacy
© 2025 Site Credits Designed by Melissa Rose Design Developed by Once Coupled

free recipe ebook!

Get my FREE cookbook + newsletters + lessons!
Choose all that you wish!
Thank you for subscribing!
  • 513