Beef · Side Dishes

Jangjorim

Name: Jangjorim
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 4 servings
Cuisine: Korean
Ingredients: 500g Beef Brisket; 1 litre Water; 150ml Soy Sauce; 5 Garlic Cloves; 2 Sugar; 2 Egg

장조림

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

Prep: 20m
Cooking: 1h40m
Total: 2h

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!

Ingredients

Makes 4 servings

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

Method

1

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

Add 1 litre of water into a pan and bring to the boil. Meanwhile remove the beef from the bowl and drain.
3

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.

1 hour
4

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

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

Add the eggs to the pan and continue to boil for a further 20 minutes.
7

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

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

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.