JangJorim (Soy Braised Beef)
Among the many Korean banchan side dishes, Jangjorim stands out as a savory delight that embodies the essence of traditional Korean home cooking. It’s a delicious umami flavor that I enjoyed since I was a kid.
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What is Jangjorim
Jangjorim traces its roots back to the heart of Korean culture. The dish was created as a means of preserving meat in a time before modern refrigeration. The combination of soy sauce, garlic, and other flavorful ingredients preserved the meat and created a dish with a complex umami taste that has stood the test of time.
Today, jangjorim is stored in the refrigerator. It can be eaten at room temperature or cold. I usually eat it cold with a bowl of warm rice.
Ingredients
- 1lb beef brisket, sirloin, or flank (My grandmother’s tip: Pick one with the least amount of fat)
- 3/4 cup soy sauce (add more if needed)
- 3 cups water
- 1/4 – 1/3 cup sugar (add based on taste preference)
- 1-2 green chili pepper (optional)
- 1/2 an onion, chopped
- 5 stems (the white part) of green onion, minus the root
- 1 tbsp minced garlic
- Boiled and de-shelled quail eggs (optional)
Direction
- Boil quail eggs and peel. Set them aside in the refrigerator (optional)
- Cut the beef into medium-sized chunks so they’re easy to shred later
- Into a large pot, add the beef, chopped onions, green peppers (optional), and green onions
- Cover with water and bring it to a boil
- Remove the brown scum that floats up
- Reduce heat to medium-low to low, cover the pot, and simmer for 30 minutes. Add 1 more cup of water if needed.
- Place the meat in a bowl
- Strain out the vegetables (save the broth) into a heat-safe bowl
- When the meat is cool to the touch, shred the beef using clean hands. A kitchen knife can be used instead. Although the texture of the beef is better when using your hands to shred it.
- Add the strips of beef back into the pot with the broth
- Add soy sauce, sugar, minced garlic, and peppers
- Simmer for 5 minutes
- Taste to see if the seasoning needs to be adjusted to your liking
- Store it in an airtight container and eat it within a week.
Jangjorim Recipe
Jangjorim holds a special place as a side dish (banchan) served alongside rice. It's a dish that reflects the warmth of home and the love put into preparing meals for loved ones. Try the recipe.
Ingredients
- 1 lb Beef brisket, sirloin, or flank My grandmother's tip: Pick one with the least amount of fat
- 3/4 cup Soy Sauce Add more if needed
- 3 cups Water
- 1/4 – 1/3 cup Sugar I like it sweet but it depends on your preference
- 1-2 Green chili Omit for non-spicy
- 1/2 Onion peeled and roughly chopped
- 5 stems White part of the green onion remove the roots
- 1 tbsp Minced garlic
- 12 Boiled and peeled quail eggs optional
Instructions
- Boil quail eggs and peel. Set them aside in the refrigerator12 Boiled and peeled quail eggs
- Cut the beef into chunks1 lb Beef brisket, sirloin, or flank
- Into a large pot, add the beef, chopped onions, and green onions1 lb Beef brisket, sirloin, or flank, 1/2 Onion, 5 stems White part of the green onion
- Cover with water and bring it to a boil3 cups Water
- Remove the brown scum that floats up
- Reduce heat to medium-low to low, cover the pot, and simmer for 30 minutes. Add 1/2 to 1 more cup of water if needed while simmering.
- Place the meat in a bowl and set it aside to cool
- Strain out the vegetables in a heat-safe bowl, saving the broth
- When the meat is cool to touch, either shred or cut it into strips with your hands or a kitchen knife
- Add the strips of meat back to the pot with the broth stock
- Add soy sauce, sugar, minced garlic, and pepper. You ca make this ahead of time if you desire3/4 cup Soy Sauce, 1/4 – 1/3 cup Sugar, 1-2 Green chili, 1 tbsp Minced garlic
- Simmer for 5 minutes
- Adjust the taste if needed
