Jangjorim

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Ingredients

500g - Beef Brisket
1 litre - Water
150ml - Soy Sauce
5 - Garlic Cloves
2 Tbsp - Sugar
2 - Egg

Jangjorim

장조림

Cuisine:

One of my favourite banchan (side dishes). Jangjorim makes a great addition to any meal!

  • 2h
  • Serves 4
  • Easy

Ingredients

Directions

Jangjorim (장조림) is a popular side dish (banchan) that’s made by slowly cooking beef and eggs in soy sauce with garlic and sugar to add extra flavour and a little sweetness. This results in tender, salty pieces of beef and hardboiled eggs that make a great side dish.

This morning I realised that I had a nice piece of beef brisket in the fridge that had a ‘use by’ date of today. After a brief moment of panic I remembered that I hadn’t made jangjorim for a quite a while and this was my perfect opportunity! I’m glad I did as I’d almost forgotten just how good this dish really is!

If you’re stuck for lunch ideas, and have some pre-made jangjorim in the fridge, you could do a lot worse than serving some on top of fresh white rice and drizzling over some of that wanderful sauce.

As with all ingredients within my recipes, if you’re not sure what something is – or where you can find it – just click on its name in the ingredient list on the left to find out more!

Translation

Korean English
 (jang) Refers to (fermented) soy sauce
조림 (jorim) Korean cuisine term for a dish made by simmering the main ingredients in a mixed sauce for a long period of time

 

 

 

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Steps

1
Done

Cut the beef into large chunks and place into a bowl of water to soak for 20 minutes.

When cutting the beef try to cut with the grain. This will make it easier to pull off some nice long strips later on.

2
Done

Add 1 litre of water into a pan and bring to the boil.

Meanwhile remove the beef from the bowl and drain.

3
Done
1 hour

Put the beef chunks into the pan of boiling water and bring back to the boil. Once boiling reduce to a simmer over a low heat and leave, uncovered, for 1 hour.

4
Done

Remove the beef chunks from the pan and set to one side. Sieve the remaining broth into a bowl (do not discard it!) and place it back into the pan.

There should be roughly 500ml of broth. Reduce or top up with a little water as required if you don't have 500ml.

5
Done

Put the beef back into the pan and add the soy sauce, garlic cloves and sugar to the broth. Bring it to the boil and leave for 10 minutes over a medium heat.

6
Done

Add the eggs to the pan and continue to boil for a further 20 minutes.

7
Done

Remove the pan from the heat and place the beef chunks on a chopping board to cool down. Meanwhile peel both eggs and slice each in half.

8
Done

When the beef has cooled sufficiently tear the chunks down into strips, pulling with the grain. Place the beef on a serving plate along with the eggs and drizzle over some of the sauce from the pan.

9
Done

If you don't want to eat all of the jangjorim immediately you can keep it in the fridge for a few days. Place the remaining beef, eggs and sauce into an airtight container and pop it into the fridge.

A quick blast in the microwave (for about 20 to 30 seconds) is all that's required to re-heat later.

Richard

Passionate about cooking, eating and promoting Korean food in the UK.

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