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!
Course Beef, Side Dish
Cuisine Korean
Keyword banchan, lunch box, peppers, salty and sweet
KoreanCategory Jorim (조림)
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Calories 144kcal
Author JinJoo Lee


  • 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.


Calories: 144kcal | Carbohydrates: 10g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 116mg | Sodium: 1146mg | Potassium: 207mg | Sugar: 8g | Vitamin A: 130IU | Vitamin C: 0.7mg | Calcium: 26mg | Iron: 1.5mg