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

Posted on Tuesday, July 21st, 2009 at 2:46 pm. Last updated on August 10, 2021.
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101 Comments:

  1. Estar Singapore joined 7/14 & has 7 comments
    Posted January 6th, 2016 at 3:54 am | or create a profile.

    Hi Maangchi! I just made this today and loved it! Didn’t have shishito peppers though so I used normal green chillies which still gave a nice flavour. I think I will put in a chili padi (small chili) next time as well for extra spice. The texture of the meat is a bit like those canned meat you find in Chinese supermarkets (which I love). Thank you!

    • Maangchi New York City joined 8/08 & has 12,047 comments
      Posted January 7th, 2016 at 9:04 am | or create a profile.

      Yes, I sometimes use plain green chili peppers. If the peppers are large, I cut them into 1 to 2 inch pieces. “I think I will put in a chili padi (small chili) next time as well for extra spice.” Good idea! : )

  2. boice109 Malaysia joined 2/14 & has 1 comment
    Posted February 25th, 2014 at 8:16 am | or create a profile.

    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?

  3. themocaw United States joined 11/13 & has 3 comments
    Posted November 24th, 2013 at 4:40 am | or create a profile.

    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!

  4. SergioD Madrid, Spain joined 11/10 & has 12 comments
    Posted May 17th, 2013 at 3:54 am | or create a profile.

    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!!

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