Dish

Jangjorim

Soy-braised beef

Jangjorim is typically made with beef brisket or flank steak. The meat is boiled in a mixture of soy sauce, garlic, and sugar until it is tender and flavorful. Once the meat has been cooked, it is sliced thinly and served cold. Jangjorim can be stored in the refrigerator for several days, making it a convenient dish to have on hand.

Asian cuisine› East Asian cuisine› Korean cuisine

Meat Dish› Beef Dish

Origins and history

Jangjorim has been a popular dish in Korea for centuries. It is believed to have originated as a way to preserve meat for long periods of time. Today, it is a popular dish that is enjoyed by people all over the world.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of jangjorim, depending on the region and the cook. Some recipes call for different spices or herbs, while others use different cuts of meat. Some cooks also add vegetables such as carrots or radishes to the dish to give it a more complex flavor.

Presentation and garnishing

Jangjorim is a simple dish that is best served cold. To add some visual interest to the dish, try garnishing it with sliced scallions or sesame seeds. You can also serve it with a side of kimchi or other pickled vegetables.

Tips & Tricks

To ensure that the meat is tender and flavorful, be sure to boil it for at least 2 hours. You can also add a few slices of ginger to the pot to give the dish a more complex flavor.