Soy-Braised Beef (Jangjorim) - Korea's Ultimate Comfort Food
Traditional slow-braised beef that melts in your mouth
Jangjorim represents the heart of Korean home cooking - a dish born from necessity during the Joseon dynasty that has evolved into one of Korea's most beloved comfort foods. This traditional soy-braised beef transforms humble brisket into silky, fork-tender meat through the magic of slow braising in a savory-sweet soy sauce mixture. What makes jangjorim truly special is its incredible depth of flavor and the way it actually improves with time, making it perfect for meal prep. The high salt content that once preserved meat for weeks now creates an intensely flavorful dish that pairs beautifully with steamed rice and traditional banchan.
Nutritional Benefits
Ingredients & Equipment
Ingredients
Equipment Needed
- •Heavy-bottomed pot or Dutch oven
- •Fine-mesh strainer
- •Ladle
- •Sharp knife
- •Cutting board
Instructions
Preparation
- 1
Cut brisket into 2-inch chunks, trimming excess fat but leaving some for flavor. Soak in cold water for 10 minutes to remove blood.
⏱️ ~5 min💡 Tip: Don't remove all fat - the marbling keeps the meat juicy - 2
Prepare aromatics: crush garlic cloves, slice ginger into coins, slit chili peppers lengthwise while keeping stems intact.
⏱️ ~5 min💡 Tip: Keeping stems on peppers makes them easier to remove later - 3
Rinse dried shiitake mushrooms quickly under cold water to remove debris.
⏱️ ~2 min💡 Tip: Don't soak them - they'll rehydrate during cooking
Cooking
- 4
Place beef chunks in a pot and cover with cold water. Bring to a boil over high heat, skimming foam constantly for 5 minutes. Drain and rinse beef.
⏱️ ~10 min🌡️ high heat💡 Tip: This par-boiling removes impurities and gives clearer broth - 5
Return cleaned beef to pot with 4 cups fresh water, soy sauce, rice wine, sugar, ginger, garlic, mushrooms, peppercorns, and half the chili peppers.
⏱️ ~5 min🌡️ medium-high heat💡 Tip: Start with 3/4 cup soy sauce, adjust later if too salty - 6
Bring to a gentle boil, then reduce to low simmer. Cover with lid slightly ajar and cook for 45 minutes.
⏱️ ~45 min🌡️ low simmer💡 Tip: Too vigorous boiling will make meat tough - 7
Flip meat pieces, add remaining chili peppers, and continue simmering uncovered for 30-40 minutes until meat is fork-tender and sauce has reduced by half.
⏱️ ~35 min🌡️ low simmer💡 Tip: If sauce reduces too quickly, add hot water 1/4 cup at a time - 8
Remove from heat, discard ginger pieces and peppercorns. Drizzle with sesame oil and let rest 10 minutes for flavors to meld.
⏱️ ~10 min🌡️ off heat💡 Tip: Meat will continue to absorb flavors as it cools
Pro Tips
Use a mix of brisket and shank for varied texture - brisket for tenderness, shank for gelatin
Save the braising liquid - it's liquid gold for rice, noodles, or as a base for other dishes
For deeper color, add 1 tablespoon of dark soy sauce in final 10 minutes
Add a sheet of dashima (dried kelp) in step 2 for extra umami
Recipe Variations
Jangjorim is more than just a recipe - it's a connection to Korean culinary heritage and the ingenuity of home cooks who transformed preservation techniques into beloved comfort food. The slow braising process requires patience, but the results are absolutely worth it: tender, flavorful beef that practically melts in your mouth, served in a rich, glossy sauce that elevates simple steamed rice into a memorable meal. Best of all, this dish improves with time, making it perfect for busy weeknight dinners or meal prep. Serve with traditional banchan and experience the warm, satisfying flavors that have comforted Korean families for generations.
Storage Instructions
Store in airtight container with braising liquid. Keeps refrigerated for 5-7 days. Can be frozen for up to 3 months - freeze meat and liquid separately for best texture.
Reheating:
Reheat gently in braising liquid over low heat until warmed through (5-7 minutes). Add splash of water if too concentrated. Microwave works but stovetop preserves texture better.
