Jang jorim is a popular Korean side dish (banchan) using mainly beef, hard boiled eggs, green/red chili peppers and soy sauce. Beef, usually brisket, flank or shank, is simmered in a pungent soy broth, optionally with hard-boiled chicken or quail eggs. Green chili peppers or jalapeños can be also added to the mix for some spciy kick to the overall taste.
This side dish is usually eaten alongside with bop (steam rice) and commonly found in lunchboxes, enjoyed by all age groups. However, preparing and cooking jangjorim will require great amount of time and care so if you have access to a local Korean grocery store or supermarket, this side dish can be easily found in the refrigerated banchan section.
- 1 lb beef (brisket, flank or shank)
- 4-6 chicken eggs or 10-12 quail eggs
- 6 cloves garlic
- 2 stalks green onions
- 2 onion
- 2 red or green chili pepper. Jalapeños can be used as a substitude.
- 2/3 cup soy sauce
- 4 tbsp sugar
- Soak the entire beef meat in cold water for 1 hour to drain blood. Feel free to refresh water.
- Cut onions into quarter pieces, green onions into thirds and garlics into halves. They'll be jjust added to season the meat.
- Boil water and add beef, garlic, onion and jalapenos in 4-5 cups of water for 1 hour.
- In a separate pot, boil eggs for approximately 10 minutes and peel off its shells. Set aside.
- Drain water and discard cooked green onions, garlics, and onions from the pot.
- Cut or tear beef into bite-sized chunks or strips.
- Add soy sauce, whole eggs, sugar and chili peppers or jalapeños to the pot and boil them for another 1 hour in low heat.
- Let the meat and sauce cool down and enjoy with rice.