Jangjorim (Soy Braised Beef with Eggs)

Jangjorim is a Korean side dish of soy-braised beef, often with eggs and shishito peppers. The beef is tender from braising and complements any Korean meal nicely.

Growing up in South Korea, one of my favorite Korean side dishes was sogogi jangjorim—soy sauce braised beef. 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.

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.
• 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

Preparation of Beef Broth

• In a large pot, combine the small blocks of beef with aromatic vegetables such as onion, garlic cloves, ginger slices, bay leaves, and black peppercorns.
• Add 5-6 cups of cold water, ensuring the ingredients are fully submerged. Bring to a gentle boil.
  • As it boils, skim off any foam or scum that rises to the surface.
• Lower the heat to medium and let it simmer for 30 minutes without a lid. This helps to reduce the gamey odor from the meat.

Prepping the Meat

• Remove the meat from the pot and set it aside to cool.
• Strain the braising liquid over a large bowl or another pot, reserving about 3 cups. Discard the aromatic veggies.
  • Save the remaining broth for Korean soups and other dishes.
• Once the beef has cooled for 5-10 minutes, either shred it into bite-sized pieces or slice into thin strips.

Braising

• In a clean pot, combine the reserved broth, soy sauce, sweet rice wine, sugar, and, if using, a piece of dried sea kelp (dashima or kombu). Mix well.
• Add the shredded beef and quail eggs. Bring the mixture to a boil over medium heat for 15minutes, uncovered.
  • Ensure you remove the sea kelp after boiling for 5 minutes.

Finishing Touches

• Incorporate the shishito peppers and let them cook for an additional 5-10 minutes, or until they’ve softened.
• Stir the mixture thoroughly and then allow it to cool to room temperature.

Keeping Your Braised Beef Fresh

Jangjorim can be kept fresh in the refrigerator for up to two weeks, thanks to the preservative qualities of soy sauce. Storing it in an airtight container is crucial for maintaining its freshness.

About Fat:

After it’s chilled, you might notice some oil on top of the sauce. Don’t worry, it won’t affect the taste.

To avoid too much oil on top, put the sauce in the freezer for a few hours after braising. The oil will turn solid and you can easily remove it with a spoon. Or, before serving, a quick zap in the microwave can mix the fat back into the dish.

What to Eat with Jangjorim

This soy-braised beef is a classic Korean side dish, perfect alongside main meals. Its salty-sweet taste pairs nicely with plain rice or multigrain rice for a quick Korean meal. It also complements veggies or tofu for some variety.

When serving, place small portions of meat and eggs on plates and drizzle generously with jangjorim juice. For extra flavor, add some of this juice to your rice.

Jangjorim also enhances Korean soups and stews like Doenjang Jjiga, Kimchi Jjigae, Sundubu jJigae, and Kimchi Bean Sprout Soup, making the meal even more delicious and complete.

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