Jangjorim 장조림 (Garlic Soy Braised Beef)
Salty sweet umami braised beef with optional veggies and boiled eggs.
- Beef Broth
5 lb round steak, chuck steak, brisket or other fairly lean cuts, trimmed, cut to 2-3 inch chunks
1 onion, peeled and quartered
20 cloves garlic
1 T black peppercorns
1, 1 inch by 3 inch knob ginger, thickly sliced
12 C water
- Braising Sauce
.75 C soy sauce or tamari
.25 C rice vinegar
1/3 C maple syrup
4 C strained broth from first portion of recipe
- Additional Ingredients (optional)
8-10 jammy boiled eggs
6 whole shishito peppers or 2-3 green bell peppers cut in 8 pieces each
2 Korean radish (mu), cut in 1 inch chunks
3-4 carrots, cut in 1 inch chunks
- In large pot bring water, onion, garlic, peppercorns and ginger to a boil over high heat. Boil 5 minutes.
- Lower heat to medium and carefully add meat. Cook on medium heat with lid slightly ajar for approximately one hour.
- Remove from heat. Strain broth into another pot, reserving meat, or pick out meat and place in another pot to braise.
- Add sauce ingredients to beef and bring to boil over high heat. Reduce heat to medium, cover, and braise until meat is tender and sauce reduces by approximately one third, 30-40 minutes.
- While meat cooks, peel boiled eggs, wash and cook rice, soak and prep Sesame Seaweed Salad.
- When meat is tender, add boiled peeled eggs and optional vegetables. Simmer 10-15 minutes until eggs take on a brown hue and vegetables are tender.
- Jangjorim is traditionally served as a banchan or side dish. We also like it as a main dish with the optional eggs and vegetables, garlic mushroom chili crisp, a scoop of Sesame Seaweed Salad, and medium grain white rice on the side.
- If you have an Instant pot, use it for the eggs and then the rice while the meat cooks.
- This recipe intentionally makes a lot because the leftovers are delicious. Use leftover beef in stir-fried noodles, ramen, soup, Korean tacos, anything. Recipe halves and quarters well if you want a smaller amount.
- I reserve the remaining broth, add soup bones and vegetable scraps, and simmer for stock. We usually have ramen the next day with both the long-simmered stock and shredded leftover jangjorim.