Jangjorim is one of the most loved Korean side dishes. It’s also used as a popular side dish for lunch boxes. I love to add lots of green chile peppers to my jangjorim! I enjoy not only the beef taste but also the juice! The juice contains saltiness from soy sauce, good aroma from green chile pepper, and a little sweetness from kelp, garlic and honey. How can’t it be delicious!
I don’t know why I think the eggs in jangjorim are much more delicious than any regular hardboiled eggs. I seldom eat hard boiled eggs, but the eggs in Jangjorim are irresistible!
After eating all solid ingredients, what will you do with the leftover juice?
Mix your warm rice with the juice! Eat as it is or wrap it in crispy seaweed (kim) and put it into your mouth. My mouth is watery while writing this. ;
Cooking time: 1.5 hours
Ingredients:
1 pound of beef (flank steak or round part), soy sauce, water, honey, garlic, eggs, shishito chile pepper (kkwarigochu in Korean), dried kelp.
- Prepare 1 pound (about 450 grams) of beef (flank part or round part) and cut it along the grain into 2×3 inch sized chunks.
- Soak the beef chunks in cold water.
- Put 4 cups of water into a thick-bottomed pot and bring to a boil.
- When the water boils, drain the beef and put it into the boiling water.
- Boil it for 50 minutes to 1 hour, until the beef is tender.
- When the beef is fully cooked and tender, take out the beef chunks and wash and drain them in cold water.
*tip: If the beef is still tough after 50 minutes, add more water and cook longer. Poke the beef with a fork to see if it’s tender enough or not. The fork should go through the beef easily. - Sieve the beef stock through a coffee filter or cheese cloth to get a clear broth.
- Put the beef chunks into the pot and add 2 cups of broth, ¾ cup soy sauce, ½ cup of garlic cloves, a few strips (4×5 cm) of dried kelp, 2 cups of shishito chile pepper, 1 tbs honey, and rest 3 eggs on top.
- Bring to a boil for 7 minutes over medium high heat.
- Open the lid and turn the eggs over so that the egg yolks will be in the center of the eggs when they are cooked.
- Cook another 10 minutes.
- Take out the eggs and rinse them in cold water. Crack the shells a bit by gently tapping each egg on your cutting board.
- Put the eggs back into the pot and stir so they are submerged.
*tip: the soy sauce juice will enter through the cracks and make a cool pattern on the eggs. - Cook another 15 minutes and remove the pot from the heat.
- Take the eggs out and peel the shells off. You will see the beautiful pattern!
- Cool it down and keep it in the refrigerator.
How to serve:
- Take some beef from the container and put it on a serving plate
- Tear the beef into bite sized pieces.
- Put some cooked shishito chile pepper, kelp, and sliced egg next to the beef and add some jangjorim juice, too.
My suggestions for your doshirak (Korean style lunch box):
Check out my other video recipes that I already posted, and make these all together for a great lunchbox
Soybean side dish (kongjorim or kongjang)
Spicy stir-fried fish cake side dish (uhmook bokkeum)
you know.. this recipe would probably work really well in a slow cooker. just put the ingredients in the slow cooker’s pot & set it for 6 to 8 hours.. when you get home from work, all you’ll have to do is boil some eggs, peel or crack them & put them in the crock pot for a bit & have a nice dinner.. then again, they do sell canned quail eggs at Asian grocery stores, so you can buy a can or two of those and dump them in when you get home (without the juice, of course).. i know Koreans like to eat this dish with quail eggs. the slow cooker thing would also help the people that have issues with the meat being tough- if you slow cook meat, it’ll be nice and tender. :) just have to add enough water to cover the meat before you leave for work/school/whatever. by the time you get home, it’ll have cooked down quite a bit and be nice & yummy.
This is a good recipe. I didn’t have shishito peppers so I used about half a jalapeno which gave it a nice pepper flavor plus a little spice. After I had (pre) boiled the beef, I barely had 2 cups of broth left and had to substitute with water. Also, I would boil the beef for at least one hour after the soy sauce goes in, on very low heat, if the beef is still tough. In any case, jangjorim is one of those things that taste better the next day because it needs to marinate.
nollantokki,
Great tips!
By the way, it took 2 hours and LOTS more water to make the beef tender (covered pot, on medium-high). And the chunks really, really shrank. Is this normal too???
The beef must have been very tough. Next time you make it again, add more water and cook over low heat.
Yes, beef shrinks a lot when cooked. Add Garlic and green chili peppers later.
Don’t give up making good jangjorim.
Your gas range must be so powerful! Practice makes perfect!
Hi Maangchi,
I followed your directions and the meat/soy sauce burned after I was done. Is there anything I can do to compensate for this? Add more liquid? Also, the garlic and peppers were overcooked, so they turned out to less than nothing in size! Should I wait until further in the cooking process later to add them?
Maybe my heat is higher than yours – I’m using a gas range, so maybe should cook less time or turn down to medium/low?
Thanks – I LOVE your website and videos. Keep posting stuff, and I’m spreading the word!
I made this with eye round and it came out great! Well….near great. I couldn’t wait for the meat to thaw and started cooking it while it was still partially frozen. Meat tasted great, but it was a little hard. My mother-in-law tasted it and knew right away that I’ve done something I shouldn’t have. hehe. But it tasted great! Thanks maangchi for another great recipe!
Congratulation! : )