Jangjorim (Soy Braised Beef with Eggs)

Tender Korean soy-braised beef with quail eggs and shishito peppers, simmered in a savory-sweet jangjorim sauce that keeps well in the fridge and belongs in every Korean home-style banchan set. Simple prep, deep flavor, and perfect over warm rice.

Growing up in South Korea, one of my favorite Korean side dishes was sogogi jangjorim (장조림)—soy sauce braised beef. This is one of the most common jip-banchan, the kind of everyday Korean side dish you keep in the fridge and use throughout the week

This tasty dish was often found in Korean children’s lunch boxes back in the day. I have to admit, it was my favorite lunch option. The flavor of jangjorim is both sweet and salty, and sometimes it includes eggs or quail eggs for added protein.

Many Koreans also add shishito peppers, called Kkwari gochu (꽈리고추), to the mix, which I include in my recipe. The juice left from braising, called Jangjorim juice, is full of flavor and can be used to enhance other dishes.

You might think making Korean soy-braised beef is complicated, but it’s actually quite simple and easy. In my house, dishes like dubu jorim (braised tofu) and gamja jorim (brasied potato) live right next to jangjorim in the fridge — all those sweet-savory braised flavors we grew up eating.

Ingredients Needed

• Beef: While beef eye round (hongdukkaesal, 홍두깨살) is commonly used, some prefer brisket (yangjimeori, 양지머리), flank steak (chimatsal yangji, 치맛살 양지), or shank meat (satae, 사태) for this recipe.
  • These cuts offer richer flavor and better texture. If you have a big piece of beef, cutting it into smaller blocks can speed up cooking.
• Eggs: Either quail eggs or regular eggs work well. Use peeled hard-boiled eggs.
• Shishito Peppers: These are mild green chili peppers and are commonly available in many grocery stores. If you can’t find them, substitute with another fresh chili peppers or simply skip this ingredient.
• Aromatics: Ingredients like onion, garlic cloves, ginger slices, bay leaves, and whole black peppercorns are crucial to enhance the broth’s flavor. These are the same aromatics used in Korean gukmul (basic broth), which is why the flavor is so clean and familiar.
• Seasonings: Soy Sauce, sweet rice wine, and sugar This essential ingredient seasons and infuses flavor into the beef.
• Dried Sea Kelp (optional): This ingredient can introduce an extra layer of umami taste. If unavailable, it’s okay to omit.

Pork Jangjorim: In Korea, pork is often used instead of beef due to its cost. Choose lean cuts such as pork loin or tenderloin when making this Korean soy-braised dish as a substitute for beef.

How to Make Jangjorim

Make the Broth. Add the beef to a pot with onion, garlic, ginger, bay leaf, and peppercorns, then cover with cold water. Bring it up slowly, skim the foam, and let it simmer until the beef turns tender. Keeping the lid slightly open helps tame any strong aroma.

Prep the Beef. Take the meat out and let it cool just enough to handle. Strain the broth and set aside a few cups for the braise. Shred or thinly slice the beef.

Build the Braise. Pour the reserved broth into a clean pot with soy sauce, sweet rice wine, sugar, and a small piece of dried kelp if you want extra depth. Add the beef and quail eggs and let everything gently bubble together. Remove the kelp partway through so it doesn’t overwhelm the sauce.

Finish with Peppers. Add the shishito peppers near the end and simmer until they soften. Give everything a good stir and let it cool — jangjorim always tastes even better once the flavors settle in the fridge.

Keeping Jangjorim Fresh

Jangjorim keeps well because of the soy-based sauce, it lasts up to two weeks without losing flavor. Just store it in an airtight container and make sure the beef stays submerged in the braising liquid.

If you notice a layer of fat on top after it chills, that’s completely normal. I usually pop the container in the freezer for a short chill so the fat firms up and can be lifted off cleanly. On busy days, simply warm the jangjorim for a few seconds to melt the fat back in. Both ways work.

What to Eat with Jangjorim

Jangjorim is one of those side dishes that instantly turns a simple bowl of rice into a full meal. On busy days, I’ll spoon the beef, eggs, and a little of that salty-sweet sauce over warm steamed Korean rice and call it dinner. If I’m feeling a bit more wholesome, I’ll pair it with my nutty multigrain rice—the jangjorim sauce seeps into every grain in the best way.

I usually serve jangjorim in small portions with enough sauce to coat the rice. And don’t be shy with the braising liquid (jangjorim juice); a spoonful mixed into your rice is the real highlight.

Originally published on April 19, 2011, this recipe has been updated with new images and additional information.