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.

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.

Basic Sunday

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.

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Cook Time 1 hour hr

Servings: 4

Course: Side Dish

Cuisine: Korean

Ingredients Method

Ingredients

  

Stock

• 1-1.5 lbs Beef eye round chuck (I use this), top round, brisket, sirloin, or flank My grandmother's tip: Pick one with the least amount of fat
• 5 cups Water For making beef stock, which will reduce to about 4.5 cups after simmering
• 1/2 Onion peeled and roughly chopped
• 5 stems White part of the green onion remove the roots
• Optional: A small square of dashima and a slice of half-moon cut Korean radish

Seasoning

• 3/4-1 cup Soy Sauce Add more as needed. Do not use low sodium soy sauce.
• 1/4 – 1/3 cup Sugar Add based on your preference
• 3-4 cloves garlic Optional: Can use 1 tbsp minced garlic
• 1/2 tsp Dashida
• 1-2 Optional: Sliced green peppers Omit for non-spicy
• 12 Optional: Boiled and peeled quail eggs

Method

 

1. Optional: Boil quail eggs and peel. Set them aside in the refrigerator
   12 Optional: Boiled and peeled quail eggs
2. Cut beef into large pieces to fit inside the pot.
   1-1.5 lbs Beef eye round chuck (I use this), top round, brisket, sirloin, or flank
3. Add the beef, onion, green onion, and/or radish and dashima
   1-1.5 lbs Beef eye round chuck (I use this), top round, brisket, sirloin, or flank, 1/2 Onion, 5 stems White part of the green onion, Optional: A small square of dashima and a slice of half-moon cut Korean radish
4. Cover with water and bring to a boil. Reduce heat to medium-low, cover, and simmer for 30–40 minutes, or until a chopstick easily pierces the meat. Remove any brown scum that floats up
   5 cups Water
Brisket requires 1.5 – 2.5hrs. It has more connective tissue, so it needs significantly longer to become tender.
Flank meat requires 45-60 minutes. Check by piercing with a chopstick or fork. It should go through easily, but the meat should still hold together enough to shred.
5. Remove the cooked beef and set it aside to cool
6. Strain out the vegetables into a heat-safe bowl, reserving the broth.
7. Once the meat is cool enough to handle, shred or cut into strips.
8. Add the strips of meat back to the pot with the broth stock, soy sauce, sugar, garlic, dashida, and green peppers (optional)
   3/4-1 cup Soy Sauce, 1/4 – 1/3 cup Sugar, 3-4 cloves garlic, 1/2 tsp Dashida, 1-2 Optional: Sliced green peppers
9. Simmer for 5 minutes
10. Adjust seasoning to taste. Store in an airtight container in the refrigerator for up to 5–7 days.