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.
Ingredients
- 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
Directions
Cooking time: 1.5 hours
- Prepare 1 pound of beef 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, soy sauce, garlic cloves, a few strips (4×5 cm) of dried kelp, shishito peppers, 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. The soy sauce will get into the cracks in the eggshells and make a cool patterns 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 peppers, kelp, and sliced egg next to the beef and add some jangjorim juice, too.
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)
Maangchi's Amazon picks for this recipe
It's always best to buy Korean items at your local Korean grocery store, but I know that's not always possible so I chose these products on Amazon that are good quality. See more about how these items were chosen.
![[NongHyup] Dried Korean Seawee...](https://m.media-amazon.com/images/I/41snm3pr68L._SL160_.jpg)
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.
That’s exactly what the crockpot lady did, although she made them as a main dish (with ribs) instead of a side dish: http://crockpot365.blogspot.com/2008/04/crockpot-korean-ribs-recipe.html
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! : )
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:(
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.
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
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.
Nice! Let me know how your cooking goes if you make some dishes.
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.
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
lol, babbling like a child? : ) no, no, no!
I think dried seaweed must be kim (laver).
https://www.maangchi.com/ingredients/kim
Dried kelp is different from laver. https://www.maangchi.com/ingredients/kelp
Is it ok to use it in the recipe? Do you think it will still work?
If it’s laver, don’t use it.
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
Thanks a lot!
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
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 :)
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!
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. :)
I’m sending you a big hug, too! Welcome! Welcome! : )
Could you show/tell how you made the rice ? Rice and I don’t always get along…
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!
what do they call this rice in Korean? Can we buy it at a Korean store? If so what would it be called?
Check the ingredient section on my website.
I posted information about the grains that I use for my multigrain rice.
https://www.maangchi.com/ingredients
Maangchi, I love your recipes and videos. Keep up the good job!!
I will! Thank you very much!!
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!
haha, olive oil and sesame oil are known as healthy food! GP must be good at cooking. Thank you very much for the link!
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!!
Thank you very much! I’m very happy to meet you, too!
Welcome to my website!
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/
yayee! Congratulation!
Hi Maangchi ,I bought a bottle of mijung,can you tell me how to use it? Thanks.
wha wha wha? : ) What’s mijung?
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?
yes, brisket will also be delicious!
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!
I did not use any extra water. The leftover broth was like only 3 tbs! :) I threw it away.
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!
I used regular green bell pepper when I cooked mine and it turned out fine.
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
I always cover the lid while cooking jangjorim. : )
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!
Please follow my recipe. I wouldn’t use thinly sliced beef for jangjorim.
When do you add honey?
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.”
thank you for posting this! it was my first recipe request. i’m excited to make it and eat it!
let me know how your jangjorim turns out! Good luck!
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
Wonderful! Now you can make your own Korean food. Eat well and study hard! : )
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!
yes, I think so.
omg, this looks delicious! but i don’t think i’ll be able to find the kelp
just skip kelp, it will still be delicious!
와.찐자 맛있겠어요!
hi maangchi! just wonder, how long does this recipe can last long in refrigerator?
I usually finish eating in a week.
How long does this keep in the fridge? I remember having it in our fridge constantly growing up.
I think it can be kept in the fridge without going bad up to 10 days.
Thank you so much!!! I really appreciate it. Can’t wait to try it out on my dad and fiance’.
Aggie
WOW! maangchi! this looks delicious :) i can’t wait to try it at home esp cuz you made it look so easy :)
yeah, make it, you will love it.
와! 저도 장조림 좋아해요! lol
ill be sure to make this one ^^
more lunchbox recipes in the future right? :]
yes, more lunchbox menu! Thanks!