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.
