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Jang jorim is one of my mom’s favorite side dishes. My recipe is adapted from hers, mostly borrowing the use of quail eggs instead of chicken eggs.
This is a salty and slightly sweet dish that is meant to be eaten in small amounts. Since beef was really expensive and scarce in Korea some years ago, this dish was a great economical way for families to put beef on the table without breaking the bank. It has so much flavor that a little bit really goes a long way- just a small amount with a bowl of rice is all you really need!
Helpful Tips:
- Use whatever chili peppers you like! I used shishito because that’s what is traditionally used and I love them anyway. Sometimes I use serrano peppers to add a little spice to the jang jorim and it is delicious!
- Don’t braise the peppers until the last 10 minutes if you prefer a crunch to them. Shishito peppers especially tend to be unpleasant once they are too mushy in my opinion.
Jang jorim 장조림 (Soy Braised Beef)
Ingredients
- 1 lb brisket or flank steak
- 3 scallions
- 1/2 medium onion
- 2 slices ginger
- 8 garlic cloves
- 1/2 cup Korean radish
- 6 cups water
- 1/2 cup soy sauce
- 2 tbsp mirin
- 2 tbsp sugar
- 1/4 tsp black pepper
- 2 cups beef broth
- 1 oz dried kelp
- 12 quail eggs (or 4 chicken eggs)
- 12 shishito peppers
Instructions
- Cut the beef into 2-3 inch squares and soak in cold water for 30 minutes
- In a pot add water, scallions, onion, ginger, garlic, and Korean radish. Boil for 5 minutes
- Add the beef, cover and boil for 1 hour on medium heat
- Mix together soy sauce, mirin, sugar, and black pepper
- After 1 hour, remove the beef from the pot and rinse. Strain the broth through a coffee filter. We want to get the broth as clean as possible so that there isn't any solidified fat in the sauce after we store it in the refrigerator
- Clean out the pot. Throw in the beef, shishito peppers, quail eggs, dried kelp, seasoning sauce, and 2 cups of the strained beef broth.
- Cover and cook on medium heat
- After 5 minutes, take out the quail eggs and peel them
- Add the eggs back in and continue braising until the sauce has reduced by about 2/3 (Total braising time = about 30 minutes)
- Let it cool and then shred the beef. Serve right away or store in the fridge for up to 1 week
Notes
- Jang jorim can be eaten cold, but if you prefer it to be more tender, microwave it before serving.
- You can use the rest of the beef broth so don’t throw it away! I used mine to make jook (congee).
- I don’t add garlic to my jang jorim, but if you like garlic like that, add some whole garlic during the braising process.
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
Thank you so much for this great recipe. This was my favorite side dish growing up!
This came out sooo good and surprisingly easy to make! Tastes even better the next day, thanks Stella and momma!