Jangjorim

Introduction to Jangjorim

Jangjorim is a popular Korean dish that features marinated beef cooked in soy sauce with a savory and slightly sweet flavor profile. Traditionally, jangjorim is prepared with beef, soy sauce, and a variety of aromatic ingredients. This dish is often served as a banchan, or side dish, in Korean meals, providing a delicious and protein-rich complement to rice and other dishes.

The roots of jangjorim can be traced back to the Joseon Dynasty, where it was considered a delicacy reserved for the nobility. Over time, it has become a beloved household dish throughout Korea, cherished for its deep, umami flavors and versatility. The technique of braising meat in soy sauce is not only prevalent in Korea but also across other Asian cuisines, reflecting a shared culinary heritage.

Ingredients

• Beef - 1 pound of brisket or flank steak
• Soy sauce - 1 cup
• Water - 4 cups
• Rice wine - 1/4 cup
• Brown sugar or jaggery - 2 tablespoons
• Garlic - 5 cloves, peeled and crushed
• Ginger - 1 inch, sliced
• Onion - 1 medium, quartered
• Dried chili - 2, optional
• Eggs - 4, hard-boiled and peeled
• Green chili pepper - 2, sliced (optional)
• Sesame oil - 1 teaspoon (optional, for finishing)

Preparation

Before you begin, gather your equipment including a heavy-based saucepan and a chopping board. Start by preparing the beef, which should be washed thoroughly under cold water to remove any residual blood and impurities. Cut the beef into bitesize chunks for easier cooking and serving.

Meanwhile, prepare your aromatic ingredients. Crush the garlic, slice the ginger, and quarter the onion. If you're adding dried chili and green chili pepper for heat, make sure to slice them as well. Set these ingredients aside as they will infuse the cooking liquid, providing depth to the dish.

Cooking Process

Start by placing the prepared beef in a large saucepan and cover with the water. Bring to a gentle boil over medium heat and reduce the heat to low to allow it to simmer. Skim off any foam or impurities that may rise to the surface, ensuring the broth remains clear.

Add the now-prepared aromatics: crushed garlic, sliced ginger, quartered onion, and optional dried chili. These components are crucial for the underlying flavors.

Introduce the key ingredient: soy sauce. Its umami richness provides the foundation of flavor for the jangjorim. Pour in the rice wine and brown sugar, stirring to ensure these are thoroughly mixed. These ingredients contribute sweetness and depth to the sauce.

Allow the mixture to simmer gently, alternating between covering the saucepan with a lid and letting it breathe. The goal is to allow the beef to tenderize within the marinade, drawing in the salty and umami-packed broth.

Once the beef is nearly tender (about 45 minutes to an hour), carefully add the peeled eggs into the mixture, ensuring they're submerged in the broth. Let them cook in the sauce for an additional 15 minutes. If you like a slight touch of heat, you can add sliced green chili pepper during this time.

Serving Suggestions

Once the dish is fully cooked, remove from heat and let cool slightly. The jangjorim can be served either warm or cold, depending on preference. Traditionally, it is served alongside steamed rice, often with a side of kimchi or other vegetable banchan to balance the flavors.

Drizzle a small amount of sesame oil over the top before serving for additional aroma and flavor. The dish can be stored in the refrigerated stock for up to a week, allowing time for the flavors to develop even further.

With its richly flavored and tender beef, jangjorim makes not only a delightful addition to any meal but also an introduction to the wonderful world of Korean cuisine. Set a cooking timer and get ready to enjoy this modern twist on an historical classic.