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. 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 joined 8/08 & has 12,049 comments

      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.

  2. 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

  3. 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.

  4. 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.


  5. 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

  6. carrie buchwald& has 1 comment


    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.



  7. 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 :)

  8. 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. :)

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

  10. Cooking Gallery& has 12 comments

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

  11. Libelle& has 30 comments

    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: 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!

  12. 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!!

  13. 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![email protected]/

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

  15. gabieolie& has 14 comments

    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?

More comments to read! Jump to page: 1234

Leave a Reply

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