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A plate of jangjorim with quail eggs and pepper.

Jangjorim (Soy Braised Beef with Eggs)

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Jangjorim is a beloved Korean soy sauce braised beef side dish. Often paired with eggs (or quail eggs) and shishito peppers, the beef in this dish becomes incredibly tender thanks to the braising technique. It's a perfect complement to any Korean meal.
Course Side Dish
Cuisine Korean
Diet Gluten Free, Low Lactose
Keyword beef, beef eye round, braised beef short ribs, braising, brisket, jangjorim, korean beef side dish, quail eggs, shishito peppers, soy braised beef, soy sauce beef
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 12
Calories 116
Author Holly Ford

Ingredients

  • 1 1/4 lb (560 g) beef eye round, brisket or flank steak cut into 3-inch chunks
  • 5 oz (150 g) quail eggs or 6 regular eggs hard boiled and peeled
  • 3 oz (85 g) shishito peppers optional

For broth

  • 1 medium onion cut in half
  • 7 cloves garlic
  • 3 slices ginger
  • 2 bay leaves
  • 1 tsp black peppercorns
  • 5-6 cups (1 liter) water

For sauce

Instructions

  • In a large pot, combine the small blocks of beef with 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 20 minutes without a lid. This helps to reduce the gamey odor from 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.
  • 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 15 minutes, uncovered. Ensure you remove the sea kelp after boiling for 5 minutes.
  • 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.
  • To store: Transfer the beef, eggs, and peppers into a clean glass container. Pour the sauce over, ensuring all ingredients are fully submerged. Always store it in the refrigerator.

Video

Notes

After chilling, you might see some oil floating on the sauce's surface. This doesn't compromise the flavor.
To minimize oil separation, place the sauce in the freezer after braising for several hours. The oil will solidify and rise to the top, making it easy to remove with a spoon. Alternatively, just before serving, a brief reheating in the microwave can melt the fat back into the dish.

Nutrition

Calories: 116kcal | Carbohydrates: 7g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 129mg | Sodium: 650mg | Potassium: 225mg | Fiber: 1g | Sugar: 4g | Vitamin A: 68IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 2mg