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 as I’m writing this.


  • 1 pound (about 450 grams) of beef (flank steak or round)
  • 4 cups of water
  • ¾ cup soy sauce
  • ½ cup of garlic cloves
  • a few strips (4×5 cm) of dried kelp
  • 2 cups of shishito peppers (kkwarigochu)
  • 1 tbs honey
  • 3 eggs



Cooking time: 1.5 hours

  1. Prepare 1 pound of beef and cut it along the grain into 2×3 inch sized chunks.
  2. Soak the beef chunks in cold water.
  3. Put 4 cups of water into a thick-bottomed pot and bring to a boil.
  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.
  8. Put the beef chunks into the pot and add 2 cups of broth, soy sauce, garlic cloves, a few strips (4×5 cm) of dried kelp, shishito peppers, honey, and rest 3 eggs on top.
  9. Bring to a boil for 7 minutes over medium high heat.
  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. The soy sauce will get into the cracks in the eggshells and make a cool patterns 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!
  16. Cool it down and keep it in the refrigerator.

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. Make these all together for a great lunchbox!

Soybean side dish (kongjorim or kongjang)

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


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  1. Estar Singapore joined 7/14 & has 7 comments

    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 12,045 comments

      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

    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

    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

    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!!

  5. unchienne Georgia, USA joined 10/08 & has 9 comments

    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?

  6. virulain United States joined 4/12 & has 5 comments

    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!

  7. docpark US joined 5/10 & has 17 comments

    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

  8. KangYuni Spartanburg South Carolina joined 12/11 & has 2 comments

    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. =)

  9. KangYuni Spartanburg South Carolina joined 12/11 & has 2 comments

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

  10. byungoh Markham, Ontario, Canada joined 9/11 & has 1 comment

    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!!!

  11. 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?

  12. myeo joined 1/11 & has 2 comments

    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!

  13. mase kul joined 12/10 & has 13 comments

    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 joined 8/08 & has 12,045 comments

      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 joined 1/11 & has 1 comment

      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!

      • mase kul joined 12/10 & has 13 comments

        Thank you to you, Orionflux and Mokpochica for the feedback. I now alternate cooking jjangjorim using the pressure cooker and the crock pot depending on how much time I have.

        However the crock pot make the meat tender in a special way and easier for me to digest. I leave the pot on medium overnight – a delicious smell greets me in the morning.


        Just to let you know my family enjoyed the meal I prepare with the recipe I learned from your site especially ojingeojoet and anything using kimchee.

  14. mokpochica Michigan joined 1/09 & has 89 comments

    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!

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