Jangjorim – Korean beef side dish braised in soy sauce
Ingredients
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 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.
Beef and water in pot
Directions
- Add the water and the beef pieces into a pot and bring to a boil.
- 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.
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.
Add Shishito Chili Peppers and cooked eggs
JangJoRim is now ready
- 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
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Add the water and the beef pieces into a pot and bring to a boil.
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Reduce the heat and cook the beef at low heat for 30 min.
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Cook some hard-boiled eggs and peel them and set aside.
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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.
-
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.
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.
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!
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