A salty-sweet Korean banchan of lean beef braised in soy sauce until tender, then hand-shredded and simmered with boiled eggs, garlic, and green chili. Glossy and intensely savory, it keeps for days and is a classic lunchbox and rice-side staple.
Jangjorim is a jorim-style side of beef braised down in soy until salty-savoury and shreddable, prized because it keeps for weeks. It was the classic lunchbox protein and is now sold ready-made at every Korean convenience store.
Deeply savory and gently sweet, the soy-soaked beef pulls apart in tender, juicy threads that taste concentrated with every bite. The eggs turn marbled and flavorful, the green chilies add a mild grassy heat, and it makes plain rice irresistible.
Boiling first then braising lets the beef tenderize fully before the salty soy sauce penetrates, and shredding along the grain creates fibers that soak up the glaze. The high salt and sugar act as preservatives, giving the dish its long fridge life.
Variations
With quail eggs instead of hen eggs, made with king oyster mushrooms, with shishito peppers, a chicken-breast version for lighter fare.
On the Palate
Where Jangjorim sits in the Korean flavor cloud
Ingredients
Serves 6How it's made
8 steps · 15 min
- 110 min
Boil chunks of lean beef brisket or shank in water, skimming off the foam.
Watch outSkim off the grey foam as it rises so the broth stays clean — leave it and the sauce turns cloudy and off-tasting.
- 235 min
Simmer until the beef is fork-tender, then reserve the cooking broth.
- 312 min
Hard-boil eggs separately and peel them.
- 43 min
Combine soy sauce, sugar, garlic and some beef broth in a pot.
- 510 min
Add the beef and peeled eggs and simmer in the soy mixture.
- 68 min
Toss in whole green chilies and cook until the sauce reduces and glazes.
Watch outSimmer until the soy liquid reduces to a glossy glaze that coats the beef and eggs — stop while there's still a little sauce or it'll turn too salty and dry.
- 76 min
Lift out the beef, cool slightly, and shred it along the grain by hand.
Watch outShred the beef along the grain into strands, not across — long fibers drink up the glaze and give that signature chew.
- 83 min
Return the shredded beef to the sauce and serve warm or chilled with rice.
