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
- 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 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!
jipsanim! i made both of your recipes this week. my most favorite is this jangjorim recipe. for the first time IN MY LIFE i made something korean and was able to say, “this is what it’s suppose to taste like.” 🙂 i made it for a friend but want to keep it all for myself. hahaha. thank you for the recipe!
I am so happy to hear that you liked it! Thank you so much for your comments. It is so encouraging..feel free to ask for more recipes!
oooh! i get to make requests? i sometimes think it’s funny, because if i make a request you and your husband have to eat it for dinner. 🙂 how about a moo malengi recipe?
Haha..yes, my husband actually thinks it’s a good thing because I have been cooking more at home now than ever. Oooh.. moo malengi.. that’s always one of my favorites..but have not had a really good one in the US. The biggest problem is buying a good dried radish. I’m actually traveling to Korea tomorrow so I will either make it there and post or buy the moo malengi and bring it back. You can also make your own but takes time and effort..see you when I get back!
My mom, who was not Korean, made jangjorim the way her Korean mother-in-law made it back in the 1960’s. It was a staple item, but the recipe had fewer ingredients, All I need now is my slo-cooker version of jangjorim, lettuce, perilla leaves, rice, and one side dish, like bean sprout namul and Ssamjang. FIVE STARS FOR YOUR CREATIVITY!
Thank you so much Michael!! I soo appreciate your comment and the 5 star review!! I will work on the IP recipe version soon. Hope you will check back every now and then…take care.
Hi 엄마!
I sent you a picture of me making 장조림 in my dorm common room, you should post it! Hehehe.
Love,
Jungah<3
Just made this. This is soooo good. Can you post one for kong ja ban? soft? Mine always comes out hard, which i don’t like.
So glad you liked it!! Sure, Kongjaban is one of my favorite too..but yes, there are some hard ones out there.. 🙂 I will definitely post that soon! Probably in a couple posts..Thanks so much for leaving your lovely comment!
I am forever grateful for your blog. I just made this today for the first time. My 2yr old is going to love it when he wakes up.
A little suggestion, can you also post a blog on kongnamul kook? 🙂
You’re daughter is one lucky girl to have you has a mother.
Oh – thank you so much for your comment! I hope your child enjoyed the jangjorim – 😉 I somehow thought I had Kongnamul kook on my blog but guess not! Kongnamul Kook it is! It will be up soon!!