By Eric Kim
- Total Time
- 2 hours, plus cooling
- Rating
- 4(164)
- Notes
- Read community notes
Jangjorim is a Korean dish of soy sauce-braised meat, often studded with pulled eye of round (sometimes sold as “jangjorim meat” at Korean grocery stores), hard-boiled eggs and wrinkly kkwarigochu (shish*to peppers), which are mild enough to eat whole. This version, inspired by my mother’s recipe, uses eggs that are just boiled enough that they’ll peel easily and the yolks will remain fudgy. In place of the shish*tos are fat, juicy jalapeños, adding a welcome freshness and fruity heat. And the beef is brisket, shredded into long, pleasurably chewy strands, which soak up the umami-rich soy sauce brine. As a banchan, this dish is an ideal accompaniment to a bowl of fresh white rice. Any leftover sauce you might have is a large part of the joy of making jangjorim: It tastes fabulous when soaked into rice with a drizzle of toasted sesame oil, or as a sweet, saline base for soba noodles.
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Ingredients
Yield:4 to 6 servings
- Ice, as needed
- 5large eggs
- 1pound beef brisket, cut into 3-inch cubes
- ½medium yellow onion, unpeeled
- 2large scallions, halved crosswise
- 1(5-inch) square dasima (dried kelp)
- 1(2-inch) piece fresh ginger, unpeeled and thinly sliced
- 1cup low-sodium soy sauce
- 3packed tablespoons dark brown sugar
- 1tablespoon mirin
- 4large jalapeños, halved lengthwise, deseeded if you don’t like heat
- 7large garlic cloves, peeled
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
343 calories; 21 grams fat; 8 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 8 grams sugars; 23 grams protein; 1643 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
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In a medium pot over high heat, bring 6 cups water to a boil. Set up an ice bath in a medium bowl.
Step
2
Using a spoon, gently lower the eggs into the boiling water, reduce the heat to medium-high and cook at a moderate boil for 8 minutes. Immediately transfer the eggs into the ice bath. Let the eggs cool for 5 minutes, then peel and set aside.
Step
3
Gently nestle the beef brisket into the pot of hot water; add the onion, scallions, dasima and ginger. Bring to a boil again, then reduce the heat to medium and cook at a gentle boil until the meat is tender, about 1½ hours.
Step
4
Using a pair of tongs, transfer the meat onto a cutting board and let cool slightly. As the meat cools, strain the broth through a fine-mesh strainer into a large bowl and discard the aromatics. Add 3 cups of broth back to the pot. (Any remaining broth can be reserved for soup or noodles.) Add the soy sauce, brown sugar and mirin to the pot and stir until combined. With your hands, shred the beef into thin strands, and add to the pot as well.
Step
5
Bring the pot to a boil and cook over medium-high heat until the soy sauce brine reduces slightly, about 10 minutes. Nestle in the peeled eggs along with the jalapeños and garlic. Turn off the heat and let the mixture cool completely.
Step
6
Serve at room temperature. (If preparing in advance, transfer the mixture to a resealable container, such as a Mason jar, and keep in the refrigerator for up to 1 week. This dish tastes great cold, straight out of the fridge.)
Ratings
4
out of 5
164
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Cooking Notes
Katherine
Delicious! With a few tweeks: separately, I gave the jalapenos a quick sear, and then gave the garlic cloves an even quicker one; in both cases, this mellowed them a bit and deepened their flavor.
Susan
This is one of my favorite banchans my mom makes. Every Korean household will have their own version of it. My mom made hers on the lighter side with soy sauce. Regarding saltiness of the broth, you typically eat the braised meat, eggs, and veggies with a little bit of the liquid with white rice. Most don't really eat the braising sauce on its own like one would with soup or stews.
Anne
First time round it was delicious (20 mins in Instant Pot). Second time I added a small piece of star anise and it was even better...
bluerroses
I used half fancy soy sauce and half tamari, and it was way too salty, but still yummy and warming. Note: use low-sodium soy sauce, as called for in the recipe! Served it in bowls, on top of a big piles of white rice. Next time, I might add another half pound of of brisket and an extra egg or two. The recipe says it serves 4-6, but it made four 1-cup servings of broth, with 1/4 c. of meat and an egg or two on each. Everyone wanted more!
Annie
Too much soy sauce! It overpowers the nuanced flavors of the broth and is way too salty to eat, even over white rice. I diluted with at least 3 more cups of water and it is stewing again with more aromatics to try get the amazing flavor of the broth back (though going to be hard to separate the meat from the aromatics now that it's shredded).I should have listened to the other comments! Even 3/4 cups of low sodium soy sauce seems like too much. Pretty sad about this one.
Erin
Delicious! Some adjustments:- half the soy sauce- substituted whole shish*to peppers Next time, I’d cool the broth and remove the hardened fat before the next step!
Elizabeth
Fabulous! This was definitely a winner, although I’d recommend going ahead with a much bigger piece of meat. You will want leftovers!
Ashley
8 min will make a soft boiled egg. Go for 5-6 min max!
kiki476
This tastes just like the briny beef banchan I grew up with, even with the jalapeño. But it first needed to steep in its juice at least overnight for me; I may also boil the meat either a bit longer or at a slightly higher temperature next time, for a more tender texture.
sopjie
So good! Made just as the recipe was written. Put on top of a bowl of sushi rice.
Marli
I must say, using egg-cooking liquid to then cook the beef sounds thrifty. But I keep chickens and do not wash the eggs, and usually they look clean. But I see no reason to reuse the water!! Also, a full cup of soy sauce kind of scares me, so I will probably not be using the whole cup.
JT
This was a pretty middle of the road recipe for me, I don't know that i would make it again - seems like the end result isn't really worth the long cook time. I generally also like things on the saltier side but was glad I read the comments and reduced the soy sauce amount (even using reduced sodium soy sauce already) it would definitely have been too salty. I feel like it could have used way more jalapenos, and wound up adding garlic and onion at the end because the broth was meh
JT
I'm glad I saw the comments about the soy sauce. I doubled the recipe but only did 1.5x soy sauce, and I'm glad because it was *just* on the borderline of not being too much soy sauce or too salty.Have to say this is one of the less exciting recipes I've had from NYT - felt like I had to pep it up with a bit of onion and garlic at the end - It was ok but idk if I'd make it again personally.
Hoogy Scudbutter
The mostly raw garlic cloves as/per the recipe were a completely expected flavor bomb in the final dish. Fun. I soft boiled the eggs. Since we love jalapeno...we followed the recipe and added the halved, raw peppers at the end. Used a bit more brisket and a bigger chunk of nori. The sauce, appropriately used, is delectable of course. Labor intensive but this might just sneak into the rotation.
Anne
First time round it was delicious (20 mins in Instant Pot). Second time I added a small piece of star anise and it was even better...
Ellen
We used serranos we had instead of jalepenos. This was great over rice with some thai basil on top!
bluerroses
I used half fancy soy sauce and half tamari, and it was way too salty, but still yummy and warming. Note: use low-sodium soy sauce, as called for in the recipe! Served it in bowls, on top of a big piles of white rice. Next time, I might add another half pound of of brisket and an extra egg or two. The recipe says it serves 4-6, but it made four 1-cup servings of broth, with 1/4 c. of meat and an egg or two on each. Everyone wanted more!
stacie
1 cup soy sauce seems like a lot for the amount of broth. Has anyone reduced this amount?
Ellen
We used the full cup and my husband thought it was salty. I, personally, thought it was great with the full cup but we ate it over rice and with some veggies.
Susan
This is one of my favorite banchans my mom makes. Every Korean household will have their own version of it. My mom made hers on the lighter side with soy sauce. Regarding saltiness of the broth, you typically eat the braised meat, eggs, and veggies with a little bit of the liquid with white rice. Most don't really eat the braising sauce on its own like one would with soup or stews.
sheegoes
Any instructions for pressure cooker?
Pepper
30-40 minutes on high should do it (step 3); though you'd want to boil the eggs separately in that case
Johannah S
I'd probably do Step 3 in about 25 minutes in mine, maybe 30 if the beef is a really thick cut. Then for steps 4-5 I'd use the simmer function, or transfer it to the stove for a little more control.
jane
I put everything from step 3 into an instant pot for 18 minutes, natural release for 20 minutes, then manual release. For step 4 I used 3 cups of broth plus 1 cup of soy sauce (just Kikkoman) plus mirin and brown sugar, let it come to a boil, added the beef (did not shred) and the eggs and one jalapeno with seeds and lowered the heat to a simmer for 20 minutes. Came out perfect! The first time I did it on the stovetop and the meat was v. tough.
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