If you have an Instant Pot, Check out my Pressure Cooker Jangjorim recipe!
Ingredients
- 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 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.
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 - 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.
I have an Instant Pot Jangjorim Recipe HERE if you need it.
Jangjorim - Korean Beef Side Dish
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
Instructions
- 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.
Tips & Notes:
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:
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!
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.
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!
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.
Thank you for the recipe! Made this before and making it again! Hope my picky 1yr old daughter likes it!
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
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.