📝 About This Recipe
Jang-jorim is a beloved Korean side dish (banchan) that epitomizes the art of slow-braising to create deep, concentrated flavors. Lean cuts of beef are simmered until tender in a savory-sweet soy base, complemented by the inclusion of hard-boiled eggs and spicy shishito peppers. This dish is prized for its longevity in the fridge and its ability to transform a simple bowl of warm rice into a gourmet experience.
🥗 Ingredients
The Beef & Initial Aromatics
- 600 grams Beef Eye of Round or Brisket (cut into 2-inch chunks)
- 6 cups Water (for the initial boil)
- 1/2 large Onion (peeled)
- 8 pieces Garlic Cloves (whole)
- 1 inch Ginger (sliced into coins)
- 2 stalks Green Onion (white parts only)
- 1 teaspoon Black Peppercorns (whole)
The Braising Liquid
- 2/3 cup Soy Sauce (regular Korean Jin-ganjang)
- 1/4 cup Mirin (Rice Wine) (for sweetness and shine)
- 3 tablespoons Sugar (granulated or brown sugar)
Add-ins & Garnish
- 6 pieces Hard-boiled Eggs (peeled)
- 10-12 pieces Shishito Peppers (poked with a toothpick to allow juice entry)
- 5 pieces Garlic Cloves (freshly peeled for the final simmer)
- 1 teaspoon Toasted Sesame Seeds (for garnish)
👨🍳 Instructions
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1
Soak the beef chunks in cold water for 30 minutes to draw out excess blood, which ensures a cleaner, clearer broth later.
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2
In a large pot, bring 6 cups of water to a boil. Add the soaked beef and blanch for 5 minutes. Drain the water and rinse the beef chunks under cold running water to remove impurities.
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3
Clean the pot and return the blanched beef to it. Add 5 cups of fresh water along with the onion, 8 garlic cloves, ginger, green onion, and peppercorns.
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4
Bring to a boil over high heat, then reduce to medium-low. Cover and simmer for 45-50 minutes until the beef is tender enough to be pierced easily with a fork.
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5
Using a slotted spoon, remove the beef from the pot and set it aside on a plate to cool slightly. Strain the broth through a fine-mesh sieve, discarding the aromatics. Measure out 3 cups of the clear beef broth.
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6
While the beef is cooling, use your fingers or a fork to shred the beef into bite-sized strips, following the natural grain of the meat.
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7
Return the 3 cups of reserved broth to the pot. Stir in the soy sauce, mirin, and sugar until the sugar is dissolved.
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8
Add the shredded beef and the peeled hard-boiled eggs to the pot. Bring the liquid to a gentle boil over medium heat.
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9
Simmer uncovered for 15-20 minutes, basting the eggs occasionally with the sauce until the liquid has reduced by about one-third and the eggs have turned a light mahogany color.
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10
Add the shishito peppers and the 5 fresh garlic cloves. Simmer for an additional 5 minutes. The peppers should be softened but still retain a vibrant green color.
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11
Remove from heat. Allow the dish to cool slightly in the sauce; the flavors will continue to penetrate the meat and eggs as it rests.
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12
Transfer to a serving bowl or an airtight container. Sprinkle with toasted sesame seeds before serving.
💡 Chef's Tips
For the best texture, always shred the beef by hand rather than cutting it with a knife; the jagged edges hold onto the sauce better. If you prefer a richer flavor, you can use flank steak, though it will require a slightly longer initial simmer. Don't overcook the shishito peppers; they should be tender but not mushy to provide a textural contrast. If the sauce tastes too salty, add a splash more water; if it's too light, simmer for 5 extra minutes to concentrate the liquid. You can substitute chicken eggs with quail eggs (about 15-20) for a traditional, bite-sized presentation.
🍽️ Serving Suggestions
Serve chilled or at room temperature as a side dish with a hot bowl of freshly steamed white rice. Drizzle a spoonful of the braising liquid over your rice and add a pat of butter for a popular Korean comfort meal. Pair with other light vegetable banchan like seasoned spinach (Sigeumchi-namul) or radish salad. Accompany with a crisp, cold lager or a glass of barley tea (bori-cha) to cleanse the palate between savory bites. Slice the braised eggs in half lengthwise before serving to show off the beautiful contrast between the white and the soy-stained exterior.