Authentic Korean Jangjorim Recipe: A Savory & Sweet Delicacy

Ingredients

500 grams of beef brisket
10 cups of water
10 cloves of garlic
1/2 cup of soy sauce
1/2 cup of sugar
2 tablespoons of mirin
5 dried shiitake mushrooms
5 dried red chili peppers
3 eggs
2 tablespoons of sesame oil

Steps and instructions

Clean the beef brisket under running water. Place it in a large pot, add 10 cups of water, and bring to a boil over high heat.
Once boiling, reduce the heat to medium, cover, and simmer for about 1 hour until the beef is tender.
Remove the beef from the pot, let it cool, and then tear it into bite-sized pieces. Keep the beef broth for later use.
In the same pot, add the torn beef pieces, garlic cloves, soy sauce, sugar, mirin, dried shiitake mushrooms, and dried red chili peppers. Pour in 4 cups of the reserved beef broth.
Bring the pot to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for about 30 minutes.
While the beef is simmering, hard boil the eggs. Once cooked, peel them and add to the pot.
Continue to simmer everything together for another 30 minutes. Add more beef broth if necessary.
Turn off the heat and let the jangjorim cool to room temperature. Finally, stir in the sesame oil before serving.

Tools for making

Large pot - needed to cook the beef brisket and simmer the jangjorim.
Knife - required to clean the beef brisket and tear it into bite-sized pieces.
Cutting board - necessary for chopping garlic cloves and preparing other ingredients.
Measuring cups - used to accurately measure soy sauce, sugar, and mirin.
Strainer - needed to strain the beef broth before adding it to the jangjorim.
Serving dish - for presenting and serving the jangjorim.
Egg cooker or pot - required to hard boil the eggs.

Recipe variations

Use thinly sliced beef instead of beef brisket for a faster cooking time.
Add vegetables like carrots, radishes, or onions to the pot for added flavor and texture.
Replace the beef with tofu or mushrooms for a vegetarian or vegan version.
Adjust the level of spiciness by adding more or fewer dried red chili peppers.
Experiment with different types of mushrooms, such as king oyster mushrooms or cremini mushrooms.
Add a splash of vinegar or citrus juice for a tangy twist.
Garnish with sliced green onions or sesame seeds for extra visual appeal.
Add a teaspoon of gochujang (Korean red pepper paste) for a deeper and spicier flavor.
Marinate the beef in the soy sauce mixture overnight for a more intense flavor.
Serve the jangjorim over rice or noodles for a complete meal.

Recipe overview

Jangjorim is a traditional Korean side dish that features tender beef brisket simmered in a deliciously salty and sweet soy-based sauce. This dish, often complemented by boiled eggs and aromatic vegetables such as garlic and shiitake mushrooms, offers a balance of flavors that is both comforting and addictive. The recipe involves boiling the beef, tearing it into bite-sized pieces, and then simmering it with the other ingredients to develop a rich, flavorful broth. Though it requires a bit of time to prepare, the result is a versatile side dish that can be enjoyed with rice or used as a filling for Korean lunch boxes. Jangjorim can also be stored in the refrigerator for days, making it a perfect make-ahead dish for busy weeknights. With this guide, you'll be able to recreate this Korean classic at home with ease. So, let's get cooking!

Common questions

How long does it take to make Jangjorim?
The total cooking time for Jangjorim is approximately 2 hours and 30 minutes.
Can I use a different cut of beef?
While beef brisket is traditionally used for Jangjorim, you can try using other cuts such as beef shank or beef chuck if desired.
Can I adjust the spiciness of Jangjorim?
Yes, you can adjust the spiciness by adding or reducing the amount of dried red chili peppers according to your preference.
Can I make Jangjorim in advance?
Yes, Jangjorim can be made in advance. It can be stored in the refrigerator for up to 5 days. The flavors will continue to develop over time.
Can I freeze Jangjorim?
Yes, you can freeze Jangjorim. Make sure to store it in an airtight container or freezer bags, and it can be frozen for up to 3 months. Thaw it in the refrigerator before reheating.

Serving dishes and utensils

Serving Platter - A large platter to present the jangjorim.
Tongs - To easily transfer the beef and eggs from the pot to the serving platter.
Saucepan - For boiling the eggs.
Knife - To slice or chop the garlic cloves if desired.
Measuring cups - To accurately measure the soy sauce, sugar, and mirin.

Origin stories

Jangjorim is a beloved staple in Korean cuisine. Originating from the Joseon Dynasty period, this dish was a popular choice for Korea's royal court due to its long shelf life. A perfect blend of savory, sweet, and spicy, Jangjorim was often included in the lunch boxes of scholars who spent long hours studying away from home. Its ability to stay fresh for extended periods and its delicious taste made it an ideal choice for those long study sessions. The tradition of including Jangjorim in lunch boxes continues today in Korea, appearing in school lunches and picnic baskets across the country. This enduring dish truly captures the essence of Korean culinary ingenuity and continues to nourish generations.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.