Thursday, September 4, 2008

Jang Jorim -(장조림)

I decided to make jang jorim for the home and office.

  • 2.5-3lbs of beef (I used chuck roast)
  • 2 serrano chiles (or more, that's all I had in my fridge)
  • 2 jalapenos
  • 10-15 cloves of garlic
  • dae pa (large green onion/leek)
  • small white onion
  • dried Korean red pepper
  • 6 hard boiled eggs
  • 8 cups water, 1 cup soy sauce, 4 TB rice wine, 3 TB sugar, 1 TB honey powder, and 1 TB corn syrup
Total Prep Time: 2 hours

Begin by preparing your meat. Remove it from the plastic and use a large knife to cut it up into 3-inch chunks.

Let it sit in cold water for about 15 minutes to drain it of it's blood.

Meanwhile, wash and prep all your vegetables.

Hard boil some eggs for about 15 minutes, then remove from heat, peel them and set aside.

After the meat has been drained for a while, add enough water to cover and boil it for about 10 minutes until the gunk rises to the top.

And then........wash and clean both the meat and the pot.

In the pot add 8 cups water, 1 cup soy sauce, 4 TB rice wine, 3 TB sugar, 1 TB honey powder, and 1 TB corn syrup and turn up the heat. Note: If you don't have honey powder you can just add 1 more TB of sugar. I just LOVE the sweetness of honey powder so I tend to add it to everything.

Finally add your meat, and all the vegetables except the garlic cloves.

Let everything boil together for about 50 minutes and then remove all the vegetables that you used until this point and discard.

Add your eggs first and let it boil for about 20 minutes.

Then finally add your garlic cloves and some more sliced jalapenos and let it boil for about 15 minutes.

You're almost done! Let it sit until it cools down.

The beef should be really tender and very easy to shred using your hands.

Pour the leftover sauce into the meat through a strainer...

Slice the eggs and you can store them separately or together. I just stored this one together since I will be taking it into the office today.

This was Munchkin's breakfast this morning. He doesn't like egg yolk. =)

Tada! All ready to serve. Enjoy!

PS. For those of you who are non-Korean and have never seen this dish before. This is a side dish. Enjoy it with rice because it is quite salty and would most definitely give you a sodium overload if you eat it just by itself. =P


  1. That looks really good! What is honey powder though, and do I get it at the Korean market? Last question, what kind of camera do you use for your pictures? Your pictures make the food so much more delish! Drool... :)


  2. @Nicki - you can get honey powder at any Korean market and I'm sure they have it at the American markets too next to the regular honey. I have a DSLR. Canon xti. =)

  3. This looks so good! :) Thank you for creating this blog because I've been making a lot of Korean dishes I never knew how to make! :)

  4. this is very similar to a vietnamese dish that we have except we do not shred the beef, we just take bites from the whole chunk pieces and it stays in the broth that it came are right though that it needs to be eaten with rice or else it will be too salty...we just use different ingredients. how cool!

  5. Oh my gosh! I AM IN LOVE WITH YOUR BLOG!!! I found it off of my friends (HC Design). I am Korean- American. Was adopted...and love Korean food..just don't know how to make all of it.
    I hope you don't mind..but I'm definitely going to be checking out your blog a lot now for recipes!

  6. this dish seem like it can satisfy me... in chinese, we have a dish similar to this using the 5 spice powder.

  7. when i see dishes like this, makes me wish i could eat meat! my hubby would def enjoy this one and i'll just eat the eggs! :P

  8. yummm i want to try your jang joo rim recipee~ the honeypowder sounds like it would be yummy in.. :P

  9. This brings back lots of memories of my moms cooking. Looks delish!

  10. I made this recipe exactly... just havent shreaded it since its really hot.. but it is so good... thank you for the receipe... =)

  11. I haven't made this with eggs before. Next time I make this I will try it out.
    Since Chu suk is coming up, any suggestions on what to make?

  12. Thank you so much for this recipe!! I made it and wrote a post about it, linking it back to you!

  13. i cook korean a lot but have never made jangjorim. thanks for the recipe!

  14. You can also store it with the broth and all in a glass jar and refridgerate it.



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