Jangjorim is a classic Korean dish featuring tender beef braised in a savory and slightly sweet soy sauce mixture. This dish is cherished for its rich flavor and versatility, often served as a side dish in Korean meals. The beef is typically simmered until it is incredibly tender and infused with the complex flavors of soy sauce, garlic, and spices. Jangjorim is not only delicious but also practical, as it can be made in large batches and enjoyed over several days.
Ingredients
To prepare Jangjorim, you will need the following ingredients:
For the Beef:
- 500 grams (1 lb) of beef brisket or shank
- 2-3 dried chili peppers (optional for a bit of heat)
- 4-5 cloves of garlic, minced
- 1 small onion, sliced
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon sesame oil
For the Braising Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 2 tablespoons rice wine (or dry white wine)
- 1 tablespoon sesame oil
- 1 cup water
- 1 tablespoon minced ginger (optional for additional flavor)
- 2 tablespoons sesame seeds (for garnish)
For Garnish (Optional):
- Chopped green onions
- Sesame seeds
Preparation and Cooking Instructions
1. Prepare the Beef:
- Trim the beef of excess fat and cut it into 2-inch pieces.
- Blanch the beef: Place the beef pieces in a pot of cold water. Bring to a boil, then discard the water and rinse the beef under cold water to remove impurities.
2. Cook the Beef:
- In a large pot, add the blanched beef, dried chili peppers (if using), minced garlic, and sliced onion.
- Add the initial soy sauce (2 tablespoons), sugar, and sesame oil to the pot.
- Cover with water and bring to a boil. Reduce the heat to low, cover, and let it simmer for about 1 hour or until the beef is tender.
3. Prepare the Braising Sauce:
- In a bowl, mix together the soy sauce, sugar, rice wine, sesame oil, and water.
- Add minced ginger if using.
- Pour this mixture over the cooked beef in the pot.
- Simmer uncovered for an additional 20-30 minutes, or until the sauce has reduced and thickened slightly.
4. Final Touches:
- Once the beef is tender and the sauce has thickened, remove the beef from the pot.
- Slice the beef into thin strips or bite-sized pieces.
- Return the beef to the pot and toss in the reduced sauce to coat evenly.
- Garnish with sesame seeds and chopped green onions, if desired.
Tips
- Marinating: For added flavor, you can marinate the beef in a bit of soy sauce and garlic before cooking.
- Texture: To ensure the beef is tender, simmer it gently and avoid boiling vigorously.
- Storage: Jangjorim can be stored in an airtight container in the refrigerator for up to a week. It often tastes even better after a day or two as the flavors continue to develop.
- Serving: This dish pairs well with steamed rice and can be enjoyed cold or at room temperature.
Variations
- Spicy Jangjorim: Add more dried chili peppers or a splash of Korean chili paste (gochujang) for extra heat.
- Vegetarian Option: Replace beef with mushrooms or tofu for a vegetarian version.
- Additional Vegetables: You can add vegetables like carrots or potatoes to the braising pot for a complete meal.
Caloric Information
The calorie content of Jangjorim can vary based on the exact ingredients used and portion sizes. On average, a serving of Jangjorim (about 100 grams) contains approximately 150-200 calories. This includes calories from the beef, soy sauce, and added sugar.
Conclusion
Jangjorim is a delightful and hearty Korean dish that brings together savory and sweet flavors with tender beef. Its versatility makes it a great addition to any meal, whether as a side dish or a main component. With the right preparation and a few simple ingredients, you can create a dish that is both flavorful and satisfying. Enjoy experimenting with this classic Korean recipe and making it your own!
