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Home Side Dishes

JangJoRim (장조림) – Korean beef side dish

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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.

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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
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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!

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23 Comments
  1. Esther Lee says

    Posted on 27 May 2020 at 11:01 am

    Hello, if I increase the quantity of meat, so I increase all other ingredients proportionally? Thank you so much for your help!

    Reply
    • JinJoo says

      Posted on 27 May 2020 at 11:35 am

      You won’t’ need to increase proportionally – because I do make a lot of sauce. I’ve done this recipe with up to 2.5 lbs – same time, maybe add about 2 to 4Tbs more soy sauce (taste the sauce to see how salty you want it – my sauce is more on the less salty side and remember the flavor will get concentrated after boiling for 30 min in last step) and 2 – 3 T more sugar with the same amount of water because the meat will absorb the flavor and make the sauce blander. Enjoy!!

      Reply
  2. Janet says

    Posted on 30 April 2014 at 5:13 am

    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.

    Reply
    • JinJoo says

      Posted on 1 May 2014 at 5:40 am

      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!!

      Reply
  3. Kate says

    Posted on 18 February 2013 at 4:43 am

    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.

    Reply
    • JinJoo says

      Posted on 18 February 2013 at 10:28 am

      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!

      Reply
  4. Junger says

    Posted on 2 September 2011 at 10:26 pm

    Hi 엄마!

    I sent you a picture of me making 장조림 in my dorm common room, you should post it! Hehehe.

    Love,
    Jungah<3

    Reply
  5. jielee says

    Posted on 20 January 2011 at 11:13 pm

    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!

    Reply
    • JinJoo says

      Posted on 21 January 2011 at 9:37 pm

      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!

      Reply
      • jielee says

        Posted on 28 January 2011 at 6:31 am

        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?

      • JinJoo says

        Posted on 28 January 2011 at 10:50 pm

        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!

    • Michael Mim says

      Posted on 22 March 2018 at 5:23 pm

      5 stars
      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!

      Reply
      • JinJoo says

        Posted on 24 March 2018 at 7:55 am

        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.

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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.

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