Jangjorim – 장조림 – Recipe.

Soy-braised Beef.
Jangjorim, a savory and slightly sweet Korean side dish, is a slow-cooked delicacy that involves braising beef in a soy-based sauce until it becomes tender and infused with rich flavors. Often served as a banchan (side dish) in Korean meals, Jangjorim offers a unique balance of sweet and salty notes, making it a delightful addition to your dining experience. Explore the art of slow-cooking with this recipe for Jangjorim, creating a dish that embodies the heart and soul of Korean home cooking.

Estimated Time:

2-2.5 hours

Ingredients:

500g Beef Brisket or Shank, thinly sliced
1 cup Soy Sauce
1 cup Water
1/2 cup Mirin or Rice Wine
1/4 cup Sugar
6 Garlic cloves, crushed
2 dried Korean Red Chili Peppers
1 Onion, sliced
1 tablespoon Sesame Oil
1 tablespoon Sesame Seeds (for garnish)
Optional: Hard-boiled Eggs, peeled (for serving)

Products you need in our store:

Soy Sauce
Mirin or Rice Wine
Dried Korean Red Chili Peppers
Sesame Oil
Sesame Seeds

Preparation:

  1. Prepare the Beef:
  2. Create the Braising Sauce:
    • In a large pot, combine soy sauce, water, mirin or rice wine, sugar, crushed garlic cloves, dried Korean red chili peppers, and sliced onions.
  3. Braise the Beef:
    • Add the sliced beef to the pot with the braising sauce. Bring the mixture to a boil over medium-high heat.
  4. Simmer and Cook Slowly:
    • Once boiling, reduce the heat to low and let the beef simmer gently. Allow it to cook slowly for 2 to 2.5 hours, or until the beef becomes tender and absorbs the flavors of the sauce.
  5. Check Consistency:
    • Occasionally check the liquid level and stir the beef to ensure even cooking. The sauce should gradually reduce and thicken.
  6. Finish and Garnish:
    • Once the beef is tender and the sauce has thickened, add sesame oil and stir to incorporate.
  7. Serve Hot or Cold:
    • Jangjorim can be served hot or cold. If serving cold, refrigerate the dish for a few hours or overnight to enhance the flavors.
  8. Garnish and Serve:
    • Garnish the Jangjorim with sesame seeds. Optionally, serve with hard-boiled eggs, peeled and sliced.

Benefits:

  1. Protein Source: Jangjorim provides a protein boost from the beef, contributing to muscle health.
  2. Slow-Cooked Goodness: Slow-cooking allows the beef to absorb the flavors of the soy-based sauce, resulting in a tender and flavorful dish.
  3. Versatility: Jangjorim can be enjoyed as a side dish, a topping for rice, or incorporated into other Korean dishes.
  4. Long Shelf Life: Jangjorim’s braising process, combined with the soy-based sauce, provides a longer shelf life, making it suitable for storing in the refrigerator.