I’ve been making jangjorim for a long time, but I just recently decided to write down the recipe so that I could teach it to my daughter. I gave it to several of my young Korean friends, and they said it tasted just like their mothers used to make it! Although banchan is a traditional Korean side dish, you may eat it with rice for a delicious, speedy dinner at any time. Jangjorim can be heated in the microwave, served cold straight from the refrigerator, or at room temperature. If you enjoy ginger, add fresh ginger.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ½ pound beef brisket, cut into 2-inch pieces
- ½ cup soy sauce
- ¼ cup white sugar
- 5 cloves garlic
- ground black pepper to taste
- 3 shishito peppers, or more to taste (Optional)
- 3 hard boiled eggs, sliced, or more to taste (Optional)
Instructions
- Fill a large pot with water and add beef; bring to a boil. Reduce heat and simmer until meat can be punctured with a fork, about 30 minutes. Stir in soy sauce, white sugar, garlic, and ground black pepper; cook and stir until flavors combine, about 15 minutes.
- Stir shishito peppers and eggs into the beef mixture. Cook and stir until meat can easily be pulled apart with a fork and liquids have been reduced to a third of the original amount, about 15 minutes.
- Eye of round steak can be substituted for beef brisket.
- Cool and store jangjorim in the fridge and it can last for 10 days or more. Removing garlic and chili pepper from the recipe will allow the jangjorim to be stored for even longer periods.
Nutrition Facts
| Calories | 159 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 122 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 3 g |
| Sodium | 1246 mg |
| Sugars | 10 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
The publisher was right… this does taste like what I ate as a child! The directions don’t indicate how much water to use and if your supposed to drain it (I didn’t drain it). This is what I did… I made this in my mini crockpot. I added 2.5 cups of water but I think that was too much because I made it in the crockpot, most of the water did not evaporate. You could probably do 2 cups. I like a lot of soy sauce, so I added 3/4 cups to offset the amount of water I added. I also added whole cloves in addition to the minced garlic (I love garlic!). After adding all the ingredients at once (I didn’t use eggs or the shishito pepper. I also forgot to add the ground pepper) to the crockpot, I set it on high and left it for 3.5 hours and it came out perfect. I also had precut beef brisket so it was smaller than the recommended 2 inch cubes so keep that in mind when letting it slow cook. I will definitely make this more often!