**Introduction**
Jangjorim is a classic Korean side dish that belongs to the braised category, known for its deep, savory flavors and tender texture. This dish features beef slowly simmered in a soy sauce-based broth with garlic, chili, and eggs, resulting in a delightful balance of salty, slightly sweet, and umami tastes. Traditionally served as a banchan (side dish), jangjorim is perfect for accompanying rice and other Korean meals. Its rich flavor and ease of storage also make it a popular item for Korean lunchboxes. If you’ve never tried jangjorim before, this recipe will guide you through making a single serving of this delicious, protein-packed dish.
**Main Content**
**Ingredients (1 serving):**
– Beef brisket or shank, lean and trimmed – 100g
– Boiled eggs – 1 large egg
– Soy sauce – 30ml (2 tablespoons)
– Water – 150ml
– Sugar – 5g (1 teaspoon)
– Garlic cloves – 2 cloves, crushed
– Korean dried chili peppers (optional) – 1 small pepper
– Sesame oil – 3ml (1 teaspoon)
– Black pepper – a pinch
– Green onions – 5g (chopped, for garnish)
**Step-by-Step Recipe:**
1. **Prepare the beef:** Rinse the beef well and place it in a small pot. Cover with 150ml of water, add the crushed garlic and dried chili pepper. Bring to a boil over medium-high heat.
2. **Simmer the beef:** Once boiling, reduce the heat to low and simmer for about 40 minutes until the beef is tender. Skim off any foam or impurities from the surface.
3. **Add seasoning:** Add the soy sauce and sugar into the pot. Stir gently and continue to simmer on low for another 10 minutes, letting the meat soak up the flavors.
4. **Add boiled egg:** Meanwhile, boil the egg separately for 8-10 minutes until hard-boiled, peel it, and add it to the broth during the last 5 minutes of simmering to absorb the soy sauce flavor.
5. **Finish and serve:** Remove the beef and egg from the pot. Slice the beef thinly against the grain. Drizzle with a teaspoon of sesame oil and sprinkle a pinch of black pepper. Plate the sliced beef and egg together, garnishing with chopped green onions.
6. Serve warm or cold with steamed rice and other banchan (side dishes). Jangjorim can be stored in a covered container in the fridge and often tastes even better the next day as the flavors mature.
**Conclusion**
Jangjorim is a simple yet flavorful Korean braised dish that highlights the magic of soy sauce-based cooking. It’s a perfect introduction to Korean home-style cooking for anyone curious about Korean cuisine beyond the staples. This protein-rich dish is not only nourishing but also easy to make with humble ingredients. Try making jangjorim at home for a genuine taste of Korean comfort food that pairs beautifully with everyday meals.
