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How to Make Jangjorim - Korean Braised Beef and Eggs, 장조림

Janjorim is one of the delicious side dishes that remind me of mom's lunch box. I still can't believe every single morning mom made lunch boxes for all of us (3 siblings). Lunch box usually consisted of rice and 2-3 side dishes. Mom always tried to vary the side dishes daily so we don't get bored of the same stuff. Lunch time was always something to look forward to in the midst of mundane school life. When the lunch box is filled with my favorite dish, it's even better! I remember opening my lunch box at school and being always pleasantly surprised by Janjorim especially when it's made with quail eggs. It's a very delicious side dish that can be eaten for any meals. It can be kept in the fridge for more than a week. So, you can make a big batch and lightly microwave to serve whenever you don't feel like cooking.
Ingredients
To prepare the beef broth
  Water 6 Cup (96 tbs)
  Garlic cloves 3 Medium
  Onion 1 Medium, cut ito quarters
  Korean radish 1⁄4 Medium, cut into quarters (Optional)
  Green onions 3 Medium, cut into 5 - 7 inch pieces
  Beef flank steak/Beef shank / brisket 600 Gram
  Peppercorns 5 Medium (Optional)
  Korean rice wine 2 Tablespoon (Chung Ju) (Optional)
To prepare the sauce
  Soy sauce 1 Cup (16 tbs) (Regular)
  Sugar 1⁄3 Cup (5.33 tbs)
  Black pepper 1⁄2 Teaspoon
  Garlic cloves 6 Medium
  Green chili pepper/Dried red chili pepper 2 Medium (Optional)
  Eggs/Quail eggs - 10 to 15 5 Medium
For the garnish
  Sesame seeds 2 Tablespoon (As needed)
  Dried red chili peppers To Taste, shredded
Directions

GETTING READY
1. Soak the beef in cold water for 20 minutes, to remove blood. (optional step)

MAKING
2. In a large pot, add water, garlic, onions, radish (if using), green onions and beef.
3. Add a few peppercorns and Chung Ju, Korean rice wine (if using), boil with a lid on for 30 minutes on high heat.
4. Meanwhile, hard boil eggs for 15 - 20 minutes (or 10 minutes, if using quail eggs).
5. Cool them down and peel off the shells. You can add more eggs if you like.
6. After 30 minutes of boiling the beef and vegetables, strain the broth through a fine strainer. Keep the broth aside.
7. Into a pot, add beef broth (5 cups), cooked beef, soy sauce, sugar, black pepper,green onions, garlic and green chili peppers (if using). Cook on medium heat with a lid on for another 30 min.
8. Once done, turn off the heat. Remove the meat and add the peeled eggs into the sauce.
9. Wait till the meat is cooled down and shred it by hand.
10. Add the shredded meat back into the sauce and let it sit for at least 20 min. Flip the eggs so the soy sauce is evenly absorbed.

SERVING
11. Serve the meat on a plate, with the eggs, drizzle some sauce on top. Garnish with sesame seeds and shredded dried red chili peppers.

TIPS
You can also use pork or chicken instead of beef.
You can use brown sugar or agave syrup if you don't like to use regular sugar.
You can use other cuts of beef as long as they are thinly sliced. Of course tender cut is better.
You can serve the eggs as a whole or cut into halves or slices.

Things You Will Need
Strainer

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Korean
Preparation Time: 
40 Minutes
Cook Time: 
60 Minutes
Ready In: 
100 Minutes
Servings: 
4

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Nutrition Rank

Nutrition Facts

Serving size

Calories 523 Calories from Fat 194

% Daily Value*

Total Fat 22 g33.6%

Saturated Fat 7.4 g37.2%

Trans Fat 0 g

Cholesterol 294.1 mg98%

Sodium 3761.8 mg156.7%

Total Carbohydrates 34 g11.5%

Dietary Fiber 3.5 g13.9%

Sugars 21.8 g

Protein 46 g91.5%

Vitamin A 16.3% Vitamin C 65.8%

Calcium 19.7% Iron 36%

*Based on a 2000 Calorie diet

How To Make Jangjorim - Korean Braised Beef And Eggs, 장조림 Recipe Video