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


1 pound of beef (flank steak or round part), soy sauce, water, honey, garlic, eggs, shishito peppers (kkwarigochu in Korean), dried 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.
  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, 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.
  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!
  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, and make these all together for a great lunchbox

Soybean side dish (kongjorim or kongjang)

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




Rate this recipe:

So far this recipe is rated 5/5 from 1298 votes

Be the first to rate this recipe.


  1. deborah Toronto, ON joined 4/09 & has 47 comments

    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!

  2. 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!

  3. 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

  4. 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!

  5. When do you add honey?

    • Maangchi New York City joined 8/08 & has 12,049 comments

      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.”

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

  7. 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

  8. gabieolie& has 14 comments

    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!

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

  10. 와.찐자 맛있겠어요!

  11. Sebastian& has 4 comments

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

  12. Steven Chang& has 1 comment

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

  13. Agnes H Son& has 1 comment

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


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

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

More comments to read! Jump to page: 1234

Leave a Reply

You must create a profile and be logged in to post a comment.