Jangjorim - Korean Beef Side Dish
Jangjorim is a must have Korean side dish for lunchboxes or doshirak. Beef brisket is slowly cooked in sweet soy sauce. Great for kids and adults alike!
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 lb of beef cut into 2-3 inch pieces ((brisket or eye of round))
- 1/2 cup soy sauce
- 1/4 cup sugar
- 5 cloves of garlic
- 3-5 shishito peppers ((꽈리고추 kwari-gochoo, optional))
- 3-4 hard boiled eggs ((optional))
- 1 pinch black pepper
- 2 1/2 cup water
Instructions
- 1
Add the water and the beef pieces into a pot and bring to a boil.
- 2
Reduce the heat and cook the beef at low heat for 30 min.
- 3
Cook some hard-boiled eggs and peel them and set aside.
- 4
After 30 min, pierce the meat with a fork - if fork barely goes through the meat then it is ready for the next step.
- 5
Add soy sauce, garlic, sugar and black pepper and cook for another 15 min.
- 6
Add shishito peppers and eggs and boil for another 15 min or so until the meat is tender (fork will go easily into the meat). Liquid should have reduced to about 1/3 of the initial amount.