Recipes

Salty beef side dish

Jangjorim 장조림

Jangjorim is one of the most loved Korean side dishes. It’s also a popular item 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, which contains saltiness from soy sauce, good aroma from green chile pepper, and a little sweetness from kelp, garlic and honey. How can it not 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 peppers (kkwarigochu in Korean), dried kelp.
ingredientsdried-kelp

  1. 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.
  2. Soak the beef chunks in cold water.
    roundbeef
    soakedbeef
  3. Put 4 cups of water into a thick-bottomed pot and bring to a boil.
    boilingbeef
  4. When the water boils, drain the beef and put it into the boiling water.
  5. Boil it for 50 minutes to 1 hour, until the beef is tender.
  6. 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.
  7. Sieve the beef stock through a coffee filter or cheese cloth to get a clear broth.
    filtered
  8. 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 peppers, 1 tbs honey, and rest 3 eggs on top.
  9. Bring to a boil for 7 minutes over medium high heat.
    mixtureofingredientsinpot
  10. 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.
  11. Cook another 10 minutes.
  12. Take out the eggs and rinse them in cold water. Crack the shells a bit by gently tapping each egg on your cutting board.
  13. 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.
  14. Cook another 15 minutes and remove the pot from the heat.
  15. Take the eggs out and peel the shells off. You will see the beautiful pattern!
    eggjewel
  16. Cool it down and keep it in the refrigerator.
    jangjorimincontainer

How to serve:

  1. Take some beef from the container and put it on a serving plate
  2. Tear the beef into bite sized pieces.
  3. Put some cooked shishito peppers, kelp, and sliced egg next to the beef and add some jangjorim juice, too.jangjorimonplate

My suggestions for your dosirak (Korean style lunch box):

Check out my other video recipes that I already posted, and make these all together for a great lunchbox

kongjorim1
Soybean side dish (kongjorim or kongjang)

fishcake
Spicy stir-fried fish cake side dish (uhmook bokkeum)

dosirak
doshirak1

Advertisement

97 Comments:

  1. boice109 Malaysia My profile page joined 2/14
    Posted February 25th, 2014 at 8:16 am | # |

    hi maangchi ^^ im planning to cook this for my doshirak so i was wondering how long can i keep the jangjorim after i’ve made it? will it lasts for a week in the fridge?

    • Maangchi New York City My profile page joined 8/08
      Posted February 25th, 2014 at 9:23 am | # |

      You can keep it in the fridge up to 10 days. Jangjorim is a great side dish for dosirak (Korean lunch box)!

  2. themocaw United States My profile page joined 11/13
    Posted November 24th, 2013 at 4:40 am | # |

    Hello, Maangchi,

    Jang-Jorim was one of my favorite side dishes my mom made for me growing up, but since I moved out into my own place, has also been one of those dishes I missed but could never really find a good store-bought version that in any way matched up to the taste of my childhood.

    I just finished my first batch, took one bite, and wanted to cry. It was almost the exact taste of my childhood!

    I did make some changes: I used serrano chiles instead of shishito peppers, and I peeled the eggs instead of just cracking them (my mom did it that way). Also, I cut the meat into smaller cubes, and instead of straining the broth, I skimmed the scum off and skimmed off the congealed fat after it had been in the fridge for a while.

    Thanks for the delicious taste of my childhood!

    • Maangchi New York City My profile page joined 8/08
      Posted November 24th, 2013 at 5:49 pm | # |

      Your jangjorim sounds wonderful and delicious! Cheers!

      • themocaw United States My profile page joined 11/13
        Posted January 9th, 2014 at 3:40 am | # |

        Thank you! I made another batch tonight, and the house smells like soy sauce. It’s delicious, but the smell does get strong, so you should warn your roommates before you make it.

        I talked with my mother today. She mentioned that I seem to be really interested in Korean cooking for some reason. Thanks for rekindling my interest in Korean cookery!

  3. SergioD Madrid, Spain My profile page I'm a fan! joined 11/10
    Posted May 17th, 2013 at 3:54 am | # |

    Hi Maangchi!
    I’m surprised to see on the last picture some kind of purple rice I had on the last night I spend in Seoul. What’s its name? I would like to get some, it is healthier than common rice, isn’t it? Thanks!!

  4. unchienne Georgia, USA My profile page I'm a fan! joined 10/08
    Posted May 28th, 2012 at 1:51 pm | # |

    Delicious recipe. I don’t have access to Korean peppers, so I used jalapenos instead, but it turned out really well…with a bit of a spicy kick. :-) One thing I noticed was that a lot of people asked how long it would keep. I’ve frozen mine (put in plastic containers with enough of the juice to cover) and found it thaws well. Love the lunchbox btw…where did you get yours?

    • Maangchi New York City My profile page joined 8/08
      Posted May 29th, 2012 at 1:36 pm | # |

      yeah jalapenos will work well, too. Spicy kick and some great flavor! “I’ve frozen mine (put in plastic containers with enough of the juice to cover) and found it thaws well.” thank you for the good tip! I got the lunch box at a Korean grocery store.

  5. virulain United States My profile page joined 4/12
    Posted April 22nd, 2012 at 11:14 am | # |

    I finally got to make this, I’m so happy. It is delicious (though I overcooked my eggs a bit!). I doubled the recipe, since I used a side of brisket the way my fiance’s halmoni does. :) She made it for him at our apartment once and I was enchanted. This tastes exactly like it! At first I was a little worried, but the results are amazing. I simmered the beef for 3 – 4 hours last night on low and had a nice clear broth, and then I finished making it this morning. :) There was almost no fat on the broth too! Amazing. Thank you so much for the recipe!

  6. docpark US My profile page joined 5/10
    Posted December 19th, 2011 at 7:54 pm | # |

    Makes me thinks of my mom to eat this. Thanks for the much simpler recipe. Picture of my batch tonight http://wp.me/pjbyN-Cg

  7. KangYuni Spartanburg South Carolina My profile page joined 12/11
    Posted December 2nd, 2011 at 2:16 am | # |

    oh and how long does it last usually before it goes bad … i doubt it’ll stay around for that long but i want to make sure my babies aren’t eating food that needs to be thrown out. =)

  8. KangYuni Spartanburg South Carolina My profile page joined 12/11
    Posted December 2nd, 2011 at 2:15 am | # |

    thank you!!! Halmony made this all the time! Bap, syrup, and yolk oooo lala yummy.

  9. byungoh Markham, Ontario, Canada My profile page joined 9/11
    Posted September 14th, 2011 at 4:46 pm | # |

    thanks Maangchi, i needed a recipe to make jangjorim, and simply search for it through your blog,, and there it was,,, the simplest yet the best recipe for jangjorim,, my wife loves it!!!

    • Maangchi New York City My profile page joined 8/08
      Posted September 15th, 2011 at 6:09 pm | # |

      Yay! I’m so happy to hear from you! You had a craving for jangjorim!
      Thank you for your nice words about the recipe. Your wife must have been impressed with your cooking skill. : )

  10. h0tcheetos My profile page joined 4/11
    Posted June 30th, 2011 at 1:19 pm | # |

    Hi Maangchi,

    I wanted to make just the eggs in soy sauce and was wondering if there is any other way to make it? Can i just add the egg in soy sauce or do I have to add other ingredients as well?

    • Maangchi New York City My profile page joined 8/08
      Posted June 30th, 2011 at 2:33 pm | # |

      Yes, you can. But If I were you, I would add some dried anchovies to the sauce to make it tastier.

  11. myeo My profile page joined 1/11
    Posted January 27th, 2011 at 4:08 pm | # |

    Hi Maangchi,

    I taught English in Korea for one year and upon returning to Canada I started dating a Korean. I made this dish as a lunch box for her to take to her work and I made all of her female coworkers jealous!

    Thanks so much!

    • myeo My profile page joined 1/11
      Posted January 27th, 2011 at 4:09 pm | # |

      PS: A few of her coworkers are Korean and they were so surprised that a waygookin made this dish so well! Thanks again!

    • Maangchi New York City My profile page joined 8/08
      Posted September 15th, 2011 at 6:11 pm | # |

      That’s right, jangjorim is a really good side dish for lunchbox. “waygookin” haha! It’s been a long time to hear the word! Happy cooking!

  12. mase kul My profile page joined 12/10
    Posted December 16th, 2010 at 12:42 pm | # |

    Hi Maangchi

    Do you think it a good idea to boil the beef using a pressure cooker?
    Thnx for making delicious food for us to try. All your recipes that I’ve tried have never fail me yet.

    Have a nice day

    • Maangchi New York City My profile page joined 8/08
      Posted December 16th, 2010 at 1:54 pm | # |

      hmm, I have never used my pressure cooker to make bone soup or jangjorim, so I can’t give you the right answer. Good luck with making delicious jangjorim.

    • kimyo My profile page joined 1/11
      Posted January 11th, 2011 at 4:13 am | # |

      i’ve just finished my second batch of pressure cooker jang jo rim. it’s definitely a good choice for this dish. instead of an hour on the first boil i did 20 minutes. i used 6 cups water with 3lb beef, cut fairly large (3″ x 1.5″). after adding the soy sauce/peppers/garlic/kumbu i cooked it for an additional 15 minutes.

      thanks for a great recipe!

  13. mokpochica Michigan My profile page I'm a fan! joined 1/09
    Posted September 22nd, 2010 at 11:12 am | # |

    I made this last night and it is SO GOOD! I had some very spicy peppers so I did cut the peppers and de-seed and de-vein them and learned the hard way that you need to wear plastic gloves while doing this (ouch burning hands!) The pain was absolutely worth it. My husband has always made jangjorim and his is delicious, but I think mine is better for having soaked the beef in cold water and then straining the broth through a coffee filter. I did not use kelp and used sugar in place of the honey.

    I’m eating my delicious doshirak with the jangjorim now. MMMM!

  14. orionflux My profile page joined 8/09
    Posted July 29th, 2010 at 1:28 am | # |

    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.

  15. nollantokki My profile page joined 7/10
    Posted July 5th, 2010 at 12:14 am | # |

    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.

  16. Ahn Young Ah
    Posted November 4th, 2009 at 3:25 pm | # |

    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???

    • Maangchi New York City My profile page joined 8/08
      Posted November 5th, 2009 at 7:50 am | # |

      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!

  17. Ahn Young Ah
    Posted November 4th, 2009 at 3:24 pm | # |

    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!

  18. Jeannie
    Posted October 16th, 2009 at 7:29 pm | # |

    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!

  19. linda
    Posted September 30th, 2009 at 9:46 am | # |

    hello maangchi,
    i followed this reciepe to the tee and the beef turned out dry and tough…not moist and tender. the only thing i did differently was use low sodium soy sauce…do you think that is what caused it? i was so disappointed:(

    • Maangchi New York City My profile page joined 8/08
      Posted September 30th, 2009 at 9:52 am | # |

      Hi, check the step 6 in the recipe. It can’t go wrong if you follow the step exactly.
      “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.”

      low sodium soy sauce has nothing to do with it. Cook your beef longer enough until it gets tender before adding soy sauce.

  20. linda
    Posted September 24th, 2009 at 1:48 pm | # |

    i noticed in your lunch box you have jak kok bap…. can you tell me how you make that? what types of rice you use? whenever i make it it comes our to dry or soggy and it never never turns out right

  21. Rachel
    Posted August 24th, 2009 at 10:47 pm | # |

    Hello Maangchi,

    I love korean food and will step out to cook it for the first time, I love your videos, it’s very clear and I hope I can cook it myself. Thank you for your recipes and videos.

    • Maangchi New York City My profile page joined 8/08
      Posted August 25th, 2009 at 9:47 am | # |

      Nice! Let me know how your cooking goes if you make some dishes.

      • Rachel
        Posted August 26th, 2009 at 11:19 am | # |

        Hi again, I cooked the spicy steam egg and Bulgogi stew and both tasted good. I just didn’t add carrots to Bulgogi stew as I’m not a carrot fan. Next time I will add a bit more spicy to the steam egg as I like it hotter. Will try to make the spicy tofu stew during weekend. Thanks again for your teaching.

  22. Amber
    Posted August 13th, 2009 at 2:34 pm | # |

    Hello Maangchi,

    I went to the Korean market today. I want to know if there is a differece between dried kelp and dried seaweed. They didn’t have dried kelp in sheets. They did have dried seaweed in the sheets. I bought the dried seaweed because it looked like what you are using in this recipe. Will it still work? lol Sorry for all the babble.

    Thanks

  23. tami
    Posted August 13th, 2009 at 3:38 am | # |

    i love your cursin ,i love you cooking ,i love the way you do thing .and i would like you cook more styte fromyour contry .your food heaTHY AND DILISOUS LOVE YOU

  24. carrie buchwald
    Posted August 12th, 2009 at 7:33 pm | # |

    Hi,

    I don’t think I would be able to obtain the shishito chile, is there something else I can substitute it with?

    Keep up the great work! Love your recipes.

    Thanks,

    Carrie

  25. Susana
    Posted August 11th, 2009 at 2:12 pm | # |

    Thank you very much for the recipes :) I tried a few of your recipes, and they all tasted great. My husband and my two girls love the dishes :) I am just wondering would it be ok to add sugar to this jangjorim dish? I want it to taste a little bit sweeter. If it’s ok to do so, when would be the time to do it, and how much sugar should I add? Thank you very much :)

    • Maangchi New York City My profile page joined 8/08
      Posted August 12th, 2009 at 9:06 am | # |

      yes, you can add some sugar to jangjorim. Check the step 8 in my recipe and add sugar instead of honey according to your taste. Good luck with making delicious jangjorim!

  26. Elisabeth
    Posted August 5th, 2009 at 11:30 am | # |

    Ah, thanks so much!!! You’re so speedy at replying! I love watching you b/c I’m Korean, too (my name is Jung Ae Hee)… but, I’m adopted so I know nothing about Korean food… until now! I love food… I almost went to culinary school! I’m sending you a big hug via this comment. :)

  27. Elisabeth
    Posted August 4th, 2009 at 10:57 pm | # |

    Could you show/tell how you made the rice ? Rice and I don’t always get along…

    • Maangchi New York City My profile page joined 8/08
      Posted August 5th, 2009 at 6:48 am | # |

      How to make rice using a pot:
      1. Combine 1 cup of short grain rice, 1/2 cup of sweet brown rice, 1/2 cup of barley rice, and 2 tbs of black sweet rice
      2. Wash and drain a couple of times and put it in a pot with a thick bottom
      3. Pour 3 cups of water into the pot and soak it for a few hours and close the lid.
      4. Bring the pot to a boil over medium heat for 10 minutes.
      5. Open the lid and turn the rice over with a rice scoop or spoon.
      6. Simmer it over low heat for another 10 minutes!

  28. Cooking Gallery
    Posted August 3rd, 2009 at 1:33 pm | # |

    Maangchi, I love your recipes and videos. Keep up the good job!!

  29. Libelle
    Posted July 31st, 2009 at 9:12 am | # |

    Maangchi ssi, annyeong! ^^ Thanks for another great banchan recipe and for sharing great lunchbox ideas! The marbeling on the egg looks so pretty…much prettier than just plain brown. ^^
    Oh! btw I was watching this: http://goop.com/newsletter/44/en/ at Gwyneth Paltrow’s web page and couldn’t help but notice that at 6:38 she says “and now I’m going to add olive oil!” and that she said “olive oil” just the way you say “sesame oil!” (which I call “Maangchi’s Signature Phrase” haha ^^). Anyways, it made me wonder if perhaps G.P. is a fan of your recipe videos just like the rest of us!? I know she really enjoys kimchi so it’s not really that far fetched of an idea. Just wanted to share my observation. ^^
    Komawo again!
    p.s. I really enjoyed the blog entry about the woman who sold you the lovely fresh veggies!

    • Maangchi New York City My profile page joined 8/08
      Posted July 31st, 2009 at 8:07 pm | # |

      haha, olive oil and sesame oil are known as healthy food! GP must be good at cooking. Thank you very much for the link!

  30. Bonnie
    Posted July 29th, 2009 at 3:32 pm | # |

    Hi Maangchi!!!

    I am so excited I found your website because I love to cook and I love Korean food. I bought a lot of Korean cookbooks last year but never got around to using them because they weren’t very interesting to look at and I just…lost interest. But you!!! You’re so funny!!! You crack me up so hard and you make everything look so easy!

    I can’t wait to get started. I’m going to try this tonight.

    I’ve linked you to my website to share you with everyone I know. Thanks for reintroducing me to the joys of Korean cooking!!

  31. Helena
    Posted July 27th, 2009 at 7:57 pm | # |

    I love your recipes! This turned out so well that I wanted to show you the results. I actually just cracked the eggs with my big korean spoon. That worked out well since I didn’t have to touch the eggs but then some of the egg shell peeled off. My husband LOVED the garlic and I LOVE the peppers. I think next time I will put in more of everything since it’s so tasty. Thank you so much!

    http://www.flickr.com/photos/25945304@N07/

  32. Lily
    Posted July 27th, 2009 at 9:29 am | # |

    Hi Maangchi ,I bought a bottle of mijung,can you tell me how to use it? Thanks.

  33. gabieolie
    Posted July 26th, 2009 at 8:15 pm | # |

    Hi Maangchi,

    My jangjorim turned out really delicious. My mom was most impressed with the taste – she said it was awesome! Thank you for another great recipe!

    I want to make some more and found some brisket on sale at the grocery store. Is it OK to use brisket rather than flank steak? Will the taste be the same?

  34. deborah Toronto, ON My profile page I'm a fan! joined 4/09
    Posted July 25th, 2009 at 4:30 pm | # |

    hi maangchi,

    do you use regular soy sauce?
    how much liquid should be left after you’ve finished cooking it? would there ever be a need to add extra water/broth?
    what did you do with the left over broth?

    thank you!

  35. Pippa
    Posted July 25th, 2009 at 10:55 am | # |

    Is there anything I can use to substitute the korean peppers? There is sadly no korean supermarkets where I live.
    Thanks a bunch for all the great recipes on this website!

    • Kerri
      Posted July 25th, 2009 at 12:24 pm | # |

      I used regular green bell pepper when I cooked mine and it turned out fine.

  36. Kerri
    Posted July 25th, 2009 at 8:13 am | # |

    Hi Maangchi!

    I know I made this already, but when you cooked your beef to make the broth, did you cover the pot while you did it? When and when didn’t you have a lid on your pot? I think this will make a difference the next time I make it! (I covered all the time.)

    Thank you! Kerri

  37. Viv
    Posted July 24th, 2009 at 8:43 pm | # |

    Hello Maangchi!

    Can I use thin sliced round beef instead? Can you give me advice on how to prepare it with the thinner slices of beef?

    Thank you!

  38. Kamja
    Posted July 23rd, 2009 at 3:06 pm | # |

    When do you add honey?

    • Maangchi New York City My profile page joined 8/08
      Posted July 23rd, 2009 at 4:11 pm | # |

      Thank you for letting me know about it. Step 8 in the recipe!
      “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.”

  39. jacqueline
    Posted July 23rd, 2009 at 9:25 am | # |

    thank you for posting this! it was my first recipe request. i’m excited to make it and eat it!

  40. han
    Posted July 23rd, 2009 at 1:48 am | # |

    안녕하세요
    토론토에 사는 한국학생이예요
    학교다니면서 자취생활하는데
    망치님의 recipe보면서 요리를 익히내요
    다른 레사피보다 쉽고 재료도 간단해서 먹기도 편하고
    또 맛있거든요~~~^^
    앞으로도 맛있는 요리 부탁해요~~~그리고 사진너무 잘찍으시내요..넘 배고파요

  41. gabieolie
    Posted July 22nd, 2009 at 11:18 pm | # |

    Hi Maangchi,

    I would like to try this recipe which seems easy and delicious. My question is if I double the quantity of meat, should I double the rest of the ingredients or do some of them stay the same? Thank you!

  42. Anonymous
    Posted July 22nd, 2009 at 11:07 pm | # |

    omg, this looks delicious! but i don’t think i’ll be able to find the kelp

  43. Tony
    Posted July 22nd, 2009 at 8:47 pm | # |

    와.찐자 맛있겠어요!

  44. Sebastian
    Posted July 22nd, 2009 at 3:10 am | # |

    hi maangchi! just wonder, how long does this recipe can last long in refrigerator?

  45. Steven Chang
    Posted July 22nd, 2009 at 12:12 am | # |

    How long does this keep in the fridge? I remember having it in our fridge constantly growing up.

  46. Agnes H Son
    Posted July 21st, 2009 at 9:57 pm | # |

    Thank you so much!!! I really appreciate it. Can’t wait to try it out on my dad and fiance’.

    Aggie

  47. annie
    Posted July 21st, 2009 at 5:11 pm | # |

    WOW! maangchi! this looks delicious :) i can’t wait to try it at home esp cuz you made it look so easy :)

  48. josh
    Posted July 21st, 2009 at 3:22 pm | # |

    와! 저도 장조림 좋아해요! lol
    ill be sure to make this one ^^
    more lunchbox recipes in the future right? :]


Leave a Reply

Views: