JangJoRim (장조림) is a Korean side dish using mainly beef and soy sauce. You can also use pork, chicken, or even mushrooms (vegetarians can skip the eggs too) instead of beef. Once you cook this, you can keep it in the refrigerator and serve it with other Korean side dishes for your meal. Usually we use quail’s eggs for this dish, but if you cannot find them in the store, like me, you can just use chicken eggs instead.
Yield: 2 Quarts
Short Korean Lesson
- SoGoGi (소고기) = Beef
- JoRim (조림) = A generic Korean cuisine term referring to dishes made of vegetables, meats, seafood, or tofu in a mixed sauce by slowly simmering.
Video Instructions
⏰ The video for this recipe will be started at 0:20.
Main Ingredients
- 1½ lb Beef (Brisket or Eye of Round)
- 6 Eggs
- ½ Cup Soy Sauce
- ½ Cup Cooking Wine or Water
- 2 Tbsp Sugar
- 1 Red Hot Pepper
- 1 Green Hot Pepper
- 6 Cloves Garlic
Broth Ingredients
- 5 Cups Water
- 12 Garlic Cloves
- 3 Green Onions
- 2 Dried Hot Peppers
- ½ Tbsp Black Peppercorns
- 1 Fingernail Sized Piece of Ginger
Directions
Soak 1½ pounds of beef in water for 30 minutes to remove the blood.
In a large pan, add 5 cups of water, 12 cloves of garlic, 2-3 green onions (cut in half), 2 dried hot peppers, 1 small piece of ginger (fingernail sized), and ½ Tbsp of peppercorns. Boil for 20 minutes on medium high.
Occasionally, remove the foam from the surface of the broth.
Boil 5-7 eggs. Add a little salt and vinegar to the water. The salt makes the shell easier to remove, and the vinegar helps to prevent the egg whites from coming out if an egg breaks. Once the water starts to boil, cook for 5 minutes on high, turn off the heat, and leave them set for 5 more minutes. Then put them in cold water.
After boiling the beef for 20 minutes, add ½ cup of soy sauce, 2 Tbsp of sugar, and ½ cup of cooking wine. Cook for 10 more minutes.
After 10 minutes, check to see if the beef is cooked. If so, drain the broth and remove the vegetables from the beef. Throw the vegetables out.
Cut or tear the beef thinly with a knife or your fingers. Peel off the eggshell and cut the hot peppers into ½-inch pieces. Prepare 5-6 cloves of garlic.
Add the beef, eggs, garlic, and peppers into the broth and boil for 10 minutes on high. Then reduce it to low and cook for 5 more minutes.
Once it becomes cool, put this in a glass jar and keep in the refrigerator. Serve with the eggs and broth together.
Yummy~~~~
I think I can almost smell it through my computer.
Btw, I just saw your new Youtube video! You look sooo pretty! I’m still at work(volume on mute) right now so I couldn’t hear what you were saying. =)
I think I’m going to go home and make Jangjorim today. I hope it turns out as nice as yours.
Mimi
Hi, Mimi
How was your day?
haha Did I disturb your work then? I hope you will not get into trouble while you are watching my videos. 🙂 I know you can make really yummy Jangjorim. By the way,, what is your id name on youtube?? *^^*
newlywed writes:
Hi Aeri!
I bought all of the ingredients today for Jangjorim but didn’t have the time to make it. =( I’m going to make it tomorrow. I’ll send you a picture when I make it. I also bought some raddish to make kkagdoogi this weekend. Hope that turns out okay too. **Crossing my fingers**
I don’t have a Youtube ID. I tried making one so that I could subscribe to your site… but in the end, I couldn’t think of a cute ID name. I’m still debating. =)
Mimi
Hi, Mimi
**Crossing my fingers** for you 😀
Oh, you don’t have youtube ID yet.. haha the reason you didn’t make it yet is very cute and funny. Why don’t you use your name, Mimi.. I think your name is very cute !!! 😉 Thanks for your comment !!! yep..please send me a picture for your Korean cooking !! I’m excited @,@ Bye~~~~
Aeri!!
i didn’t know you had a web page! YAY! i can see your recipes here too 🙂 You take very nice pictures. I can practically smell and tast the food just by looking at them! yummy
<3 arleen
Hey, farleen~~
I’m veeeeeeeeeery happy to see you here again. Yep, I have a web page, just started to post more recipes I didn’t make videos on youtube. Maybe, now I can tell my subscribers to check out my blog too. Thank you always. 😀 Say hello to your cute daughter please~~~
made this today but i’ll serve this tomorrow. it’ll taste much better,right?
also, i used quail’s eggs!!!
Hi, layping
OH~~~~ QUAIL’S EGGS !!!! @,@
I prefer those than normal eggs for this recipe. It’s hard to find it here. Did you like your dish ??? thanks !!!
hi aeri..!
at first i saw you in youtube…..and view your website now……very delicious……and love the way you prepare ingredients….!…wish you always happiness…!
hana tran
hi lovecooking,
Nice to meet you.. hehe so you also love cooking ? great !!! I hope to see you more often in the future. thanks
Hi Aeri,
This dish looks very tasty!. However, if I’m going to make this with chicken, should the cooking time be different? Also, would it be called Dak JangJoRim?
Thank you and I can’t wait for more videos!
hi Abir Muhuri,
Yep.. you can use chicken instead… and right.. chicken takes less time to cook than beef…. but the time you cook meat gives you good broth.. so I will say just cook same time… thanks 😀
Mmmm, looks good. But this beef recipe probably shouldn’t be in the vegetarian category.
Hi Paul Turpie,
Thanks for your good point. I added this post in vegetarian category, because I explained how vegetarians can substitute beef with mushroom. 🙂 But you are right, I will change it and post vegetarian version of this recipe someday. 😀
You can simply replace the beef with enoki mushroom. Then you can cut out the whole process of beef broth making or simply make veggie broth w/ kelp & shitake mushroom. Personally i simply omitted the beef broth part, replace the beef w/ enoki mushroom separated + kelp. Simply add an additional cup of water. Then you can eat everything, kelp and all.
Hi Ima,
Thanks for sharing your tips with others.. enoki mushroom will be great ..yes !! 🙂 hehe
This looks delicious!
What do you do if the beef isn’t cooked even after the given time?
hi Helen Kwak,
Then cook a little longer until the beef is cooked. ^^ thanks
Aeri,
Love your videos, and love how you show us how to make everything from scratch. I didn’t pay attention to my mom when she was cooking korean food and now I regret! Anyhow, I was wondering why you throw away the vegetables out after the first time? My friend does this also, but she didn’t know why they throw out the vegetables. Also, is soaking the beef necessary? Some people boil the beef and throw the first water away. If I do that, then do I really need to soak the beef to get the blood out? Thanks for all your help. I absolutely love what you do!
hi kgalinparis,
The vegetables are used for making broth. So.. after you boiled.. the vegetables already lost their flavor..and the broth got good flavor from the vegetables.. so you throw away them. the reason people boil the meat is.. to get rid of some of the fat… or bad parts from the meat.. but just soaking the meat and remove the blood can be good enough for this dish.. because the parts of the beef I used.. don’t have too much fat..but it has blood in it.. thanks 🙂 p.s asa we believe that eating blood is not good for health. ^^
Hi Aeri,
The dish is cool or hot served?
usually cold <3
Using your middle finger works when you are gripping a heavier knife or if you want to throw it additional. Some have become so skilled at throwing knives that they wish to test their skills. DJ Artyom- 30G On the level “Outpost” reach the radio tower and broadcast the commander’s message.
Hi Aeri, just wanted to say thanks for the recipes! I am half korean and i love cooking korean food! My mother in law has taught me most main dishes but not many side dishes. I always know i can come here to get great recipes and inspiration. Thanks again and keep up the great work! 🙂
hi grace,
That’s lovely. I hope our half Korean children also grow up and like to eat Korean food and cook Korean food like you. hehe ^^