Jangjorim, a beloved Korean comfort food, is a dish of soy-braised beef that embodies the rich, savory flavors of Korean cuisine. Tender chunks of beef are simmered for hours in a complex mixture of soy sauce, aromatics like garlic and ginger, and often a touch of sweetness. This slow-cooking process transforms the beef into incredibly succulent and flavorful morsels, a testament to the magic of time and patience in the kitchen. The resulting dish is unbelievably rich and deeply satisfying, perfect for a special occasion or a comforting weeknight meal.
Beyond the classic recipe, we're adding a vibrant twist with the addition of shishito peppers and quail eggs, offering a delightful interplay of textures and subtle heat. These additions elevate the familiar Jangjorim to a new level of deliciousness, making it a truly unforgettable culinary experience. Ready to embark on this flavorful journey? Let's dive into the step-by-step instructions to create your own perfect batch of Korean Jangjorim.
Tools Needed
- Pot
- Knife
Ingredients
- Eye of round steak (Changjorim meat)
- Water: 9 cups
- Dried sea kelp
- Shiitake mushrooms
- Dried jujube dates
- Korean large green onions
- Chopped onions
- Ginger
- Quail eggs (or regular eggs)
- Apples
- Jalapenos
- Shishito peppers
- Garlic cloves
- Soy sauce
- Mirin
- Urine (likely a typo, should be soy sauce or another ingredient): 1 tbsp
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Boil the Beef
- Roughly cut the meat into 2-inch thick portions against the grain. Put them in a pot of water with 1 tbsp urine (likely soy sauce), bring to a boil, and strain off any white foam.
- Prepare the jujube dates by cutting into small strips and removing the seeds.
- In a clean pot, add the meat, green onions, chopped onions, dried sea kelp, jujubes, shiitake mushrooms, ginger, and 9 cups of water. Bring to a boil.
- After 10 minutes, remove the sea kelp and continue boiling for another 30 minutes.
- Hard boil and peel the quail eggs.
- After 30 minutes of boiling the broth, remove all solids except the meat.
Step 2. Simmer the Broth with Flavorings
- Thinly slice the apples and jalapenos.
- Add sliced apples, quail eggs, garlic, soy sauce, and mirin to the broth. Boil on medium heat for 10 minutes.
Step 3. Add Peppers and Finish the Dish
- Add jalapenos and shishito peppers. Continue boiling for 5 minutes.
- Once cooled, discard the apple slices. Shred the meat into bite-sized pieces.
Step 4. Serve
- Serve with steamed white rice.
Read more: Korean Suyuk (수육): Perfect Thinly Sliced Pork Belly
Tips
- If you can’t find quail eggs, use regular eggs.
- The contrasting textures and flavors of the peppers, eggs, and rich broth make this dish special.
Nutrition
- N/A
FAQs
1. How long does it take to make Jangjorim?
The braising process itself takes around 2-3 hours, but prep time and cooling add to the total time, making it a multi-hour recipe best tackled when you have ample time.
2. Can I use other types of peppers instead of shishito peppers?
Yes! Other mild peppers like banana peppers or even a small amount of finely chopped jalapeño (for extra heat) can be substituted. Adjust the amount depending on your spice preference.
Your perfectly braised Jangjorim, bursting with flavor and texture, is now ready to be enjoyed! Serve it warm with steamed rice, alongside your favorite banchan (side dishes), for an authentic Korean feast. Enjoy the satisfying result of this flavorful journey into Korean culinary tradition.