Jangjorim is one of my favorite Korean side dishes (banchan) because of its deep, savory flavor and how well it pairs with a simple bowl of rice. The slow-braised beef absorbs the rich, umami-packed soy sauce, while the garlic, ginger, and peppers add layers of warmth and spice. What I love most is that it's make-ahead friendly—the flavors deepen over time, making it even better the next day. Plus, the tender beef strands and soy-marinated eggs make every bite incredibly satisfying.
This dish is a staple in many Korean households, and for good reason. It’s easy to prepare, lasts for days in the fridge, and transforms a basic meal into something special. If you’ve never tried Jangjorim before, you're in for a real treat!
Why You’ll Love This Recipe
- Packed with flavor – The combination of soy sauce, garlic, and ginger creates a rich, savory, and slightly sweet taste.
- Meal-prep friendly – It stores well in the fridge for days, making it a perfect side dish to enjoy throughout the week.
- Simple ingredients, big results – With just a few basic pantry staples, you can create an authentic Korean banchan at home.
- Customizable – Adjust the sweetness, spice level, or even add different vegetables to suit your taste.
What You Need to Make Jangjorim?
- Beef – I like using brisket, flank steak, or shank meat. It gives a great texture when simmered.
- Onion and scallions – These aromatics really help develop a rich, savory base.
- Korean radish (mu) – This adds a refreshing crunch and a touch of sweetness that balances the other flavors.
- Garlic and ginger – These are key for that fragrant, aromatic depth.
- Black peppercorns – I like using whole peppercorns because they release a more aromatic flavor during cooking.
For the sauce:
- Soy sauce – I always use soy sauce to keep it in line with my preferences.
- Soup soy sauce – This adds that distinct, savory flavor that’s crucial to Jangjorim.
- Brown sugar or honey – This gives the dish a nice sweetness to complement the saltiness of the soy sauce.
- Apple juice or white grape juice – This adding a subtle fruity sweetness.
Lastly, I love adding some Shishito peppers for a mild spice and boiled eggs for extra richness!
How to Cut the Meat for Jangjorim?
- Choose the Right Cut – Brisket, flank steak, or shank meat work best because they have more flavor and develop a nice, tender texture after simmering.
- Cut into Large Chunks – Before cooking, cut the meat into large chunks (about 2-3 inches wide). This prevents the meat from drying out and helps it stay juicy during the long simmering process.
- Shred After Cooking – Once the beef is fully cooked and tender, remove it from the broth and let it cool slightly. Then, use your hands or a fork to tear it into thin strips along the grain. This creates the signature stringy texture that makes Jangjorim so satisfying to eat.
- Optional Slicing – If you prefer, you can cut the cooked meat into thin slices instead of shredding, but shredding helps it absorb more flavor from the sauce.
Jangjorim Recipe (Soy Braised Beef)
jangjorim! If you haven’t tried it yet, you’re in for a treat. Jangjorim is this incredible Korean dish where tender beef, like brisket or shank, gets slow-cooked in a savory, slightly sweet soy sauce broth until it’s melt-in-your-mouth delicious.
Prep Time: 15 min | Cook Time: 1h
Servings: 3
- 3/4 pound (340g) beef (brisket, flank steak, or shank meat)
- 1/4 medium onion
- 1 scallion (white part only)
- 3 ounces Korean radish (mu), chopped into large chunks
- 4 garlic cloves
- 2 thin slices of ginger (about 1-inch rounds)
- 1/4 teaspoon whole black peppercorns (or ground black pepper to taste)
Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon soup soy sauce
- 1 tablespoons brown sugar or honey
- 1 tablespoons apple juice or white grape juice
Optional:
- 1/2 piece dried kelp (about 1.5-inch square) (or substitute with a small bay leaf)
- 5 to 6 Shishito peppers (or other fresh green peppers; use fewer and slice in half if large)
- 1 to 2 boiled eggs, peeled
Beef Prep Time
Snag 3/4 pound (340g) of beef—brisket’s my jam for that deep flavor, but flank steak or shank meat works too. Slice it into rough 2-inch chunks. Nothing fancy, just big enough to soak up the sauce later. Trim any wild fat if you feel like it, but I leave a little for that juicy goodness.
Broth Vibes
Grab a medium pot with a lid and pour in 4 cups of water (scaled down for this smaller batch). Toss in 1/4 of a medium onion, the white part of 1 scallion, 3 ounces of Korean radish (mu) hacked into big chunks, 4 plump garlic cloves, 2 thin ginger slices (about an inch wide), and 1/4 teaspoon whole black peppercorns. Crank the heat to medium-high, let it boil hard for 5 minutes, and just soak in that amazing smell—it’s like a warm hug already.
Drop the Beef In
Slide those beef chunks into the pot like they’re jumping into a flavor bath. Get it simmering again, skim off any weird foam that pops up (keeps it clean!), then turn the heat down to medium. Cover it up and let it chill there for about 25 minutes. The beef’s starting to soften up and get cozy with the broth.
Strain and Stash
Pull the beef out with some tongs and set it aside. Strain that tasty cooking liquid into a bowl—keep 1.5 cups of it and pour that back into the pot. (Save the rest of the broth for a quick noodle soup later—it’s gold!)
Sauce It Up, My Style
Toss the beef back in the pot, then add the sauce crew: 2 tablespoons soy sauce, 1 tablespoon soup soy sauce (guk ganjang), 1 tablespoon brown sugar (or honey if you’re feeling sweet), and 1 tablespoon apple juice (white grape juice works too—I love that fruity pop). Here’s my twist—sprinkle in a pinch of smoked paprika for a smoky little edge and a tiny drizzle of toasted sesame oil for that nutty kick. Bring it to a boil over high heat, then drop it to medium. Let it bubble, lid on, for about 15-20 minutes until the sauce reduces to a thick, sticky third and the beef’s fork-tender. Cook a bit longer if it’s still stubborn.
Extra Goodies
Time for the fun stuff! Add a 1.5-inch square of dried kelp (or a small bay leaf), 5-6 shishito peppers (slice ‘em if they’re big), and 1-2 peeled boiled eggs. My unique move? Throw in a small handful of thinly sliced green apple for a crisp, sweet surprise that plays off the apple juice. Boil it all together for another 8-10 minutes. Ditch the kelp when it’s done, and let the rest soak up that sauce.
Cool and Serve
Let it cool down a bit, then scoop everything into an airtight container. Pop it in the fridge once it’s not steaming hot. When you’re ready to eat, shred the beef by hand—it’s so satisfying—and spoon some of that luscious sauce over it. Pair it with rice, snag a pepper or egg, and dig in. It’s pure comfort with a little twist!
Let me know how it was!
