Dinner Party · Korean
Jangjorim
Beef slowly braised in soy sauce until it is sweet, savory, and pulls apart easily.
Why This Works
The long, slow braise in soy and sugar breaks down the collagen, resulting in a melt-in-your-mouth texture.
The Upgrade
Add a few shishito peppers to the pot during the last 3 minutes of cooking for a vibrant color contrast.
Chef's Secret
Michelin TechniqueThe eggs absorb the brine beautifully; boil them just until set so the yolks remain slightly jammy.
Ingredients
Total time including resting: 45 min
Directions
Boil the beef in water for 10 minutes to remove impurities; drain and rinse.
10 minIn a pot, combine soy sauce, 2 cups water, sugar, garlic, ginger, and chili.
2 minAdd the beef chunks to the braising liquid.
1 minSimmer gently over low heat until the beef is fork-tender.
20 minAdd the hard-boiled eggs and simmer for another 5 minutes to infuse color and flavor.
5 minRemove the beef and shred it into smaller strips.
5 minReturn to the pot and toss to coat in the thickened, glossy soy reduction.
2 minWine Pairing
Zinfandel
Red Wine
The BottleRidge Vineyards Geyserville
The jammy, dark fruit profile and subtle peppery spice of Zinfandel pair perfectly with the deep, soy-based caramelization of the beef. Its robust nature is a match for the savory weight of this classic braise.
Nutrition per Serving
310
calories
28g
protein
12g
carbs
16g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Blanched Broccoli
Lightly boil broccoli florets and toss with a hint of garlic to provide a vibrant, crisp contrast to the soft, salty beef.
Ingredients
Directions
Bring a large pot of water to a rolling boil and add the kosher salt.
Prepare an ice bath in a large mixing bowl and set aside.
Submerge broccoli in boiling water for exactly 90 seconds until vibrant green and tender-crisp.
Immediately transfer broccoli to the ice bath to halt the cooking process, then drain thoroughly.
In a pan over medium-low heat, gently warm the olive oil and sauté the garlic for 30 seconds until fragrant, being careful not to brown.
Toss the drained broccoli in the garlic oil, finish with toasted sesame oil and flaky sea salt, and serve immediately.
Side Dish
Steamed Egg
Make a quick fluffy steamed egg bowl to add a soft, mild texture that complements the chewiness of the beef.
Ingredients
Directions
Whisk the eggs gently with stock, mirin, and salt until fully incorporated, avoiding excess foam.
Pass the mixture through a fine-mesh sieve into a heat-safe ceramic bowl to ensure a silken texture.
Cover the bowl tightly with aluminum foil to prevent condensation dripping into the custard.
Place the bowl in a steamer over simmering water, cover, and steam on medium-low heat for 10-12 minutes.
Remove from heat when the center is set but retains a slight tremble.
Drizzle with sesame oil and garnish with scallions before serving warm alongside Jangjorim.
Member Reviews
How did it turn out?
Rate this recipe
Good, but mine came out slightly overdone — I'd shave a few minutes off.
The timing on the steps was spot on. Came out perfect on the first try.