Jangjorim is one of my favorite banchan or Korean side dishes to eat with rice. The salty brisket is the perfect accompaniment for rice. I like that you boil all the impurities and fat out of the meat first before braising. Most people add peeled hard boiled eggs to this dish which become perfectly marinated and flavorful in the beef broth, soy, garlic, and onion sauce- all of these flavors together are wonderful. This is also an economical dish since brisket is a cheaper cut of meat at about $6/lb and you can make a lot of this and eat it for a long time. This is a common side dish at many Korean restaurants, but the best one I have had in New York so far was at Chom Chom on 55th street which has since closed, I hope whoever the chef was at that cool little Korean tapas restaurant has moved on so more people can taste their delicious cooking and skill.
Below is a short video and the jangjorim recipe.
Traditional Korean "jorim" recipe for soy sauce braised brisket
- 3 lb brisket
- 1 large onion, roughly chopped
- 10 garlic cloves
- 2 C soy sauce
- 10 Tbsp sugar
- 3 Tbsp black pepper
- 2 large potatoes- cubed into small pieces
- 2 carrots- cut into small round pieces
- 5 hardboiled and peeled eggs
- Trim the brisket of fat and cut into large cubes, about 4in a side
- (Optional) Soak the brisket in cold water for about 20min and drain, this rids the brisket of blood and impurities
- Put the cubes of brisket into a large pot and cover with water, boil for 10 min, then drain. This rids the brisket of most of its impurities.
- Put the cubes of brisket back into the pot and cover with water, add in the roughly chopped onion and 10 peeled garlic cloves. Boil covered with the lid on for an hour.
- After boiling for an hour, skim any floating fat off the top of the broth with a big spoon and discard. Strain the mixture to remove the onions and garlic, making sure to reserve all the broth.
- Shred the brisket into smaller pieces with the grain by hand.
- Add all the strained broth back to the pot with the brisket, 2C soy sauce, 3 Tbsp black pepper, and 7 Tbsp sugar. (If you do not like overly sweet foods I recommend adding sugar 2Tbsp at a time until the sweetness is to your liking. Simmer covered for 30 minutes. If you do not have enough broth to cover the meat, add in water until everything is covered.
- Add the cubed potato and carrot into the pot and simmer covered for another 30 minutes. At this point the dish should be done, if the beef is not tender you can simmer an additional 30 minutes. You can either add in the hardboiled eggs whole at the end or slice them thinly. Sometimes the egg yolks break down and crumble if you slice them first so I prefer to put them in whole and marinate in the sauce.