Korean Jangjorim: A Flavorful Braised Beef Banchan
Korean Braised Beef Banchan, Jangjorim 장조림, holds a special place in Korean cuisine as a premium banchan that transforms humble cuts of beef into a deeply flavored delicacy through a careful braising process. This dish exemplifies the Korean cooking philosophy of patience and preservation, where time and technique elevate simple ingredients into something extraordinary. In traditional Korean households, jangjorim was often reserved for special occasions or honored guests, though today it’s beloved as both an everyday luxury and a practical make-ahead dish that improves with time.
What makes Korean Braised Beef Banchan particularly remarkable is its dual nature as both a preserved food and a refined delicacy. The soy-based braising liquid, enriched with aromatics and a careful balance of sweetness, creates a unique preservation environment that not only extends the shelf life of the beef but develops increasingly complex flavors over time. This technique showcases the ingenuity of Korean cuisine, where preservation methods evolved into sophisticated culinary practices that create distinctive tastes and textures.
In modern Korean dining, Korean Braised Beef Banchan has adapted to contemporary tastes while maintaining its traditional appeal. Whether packed in children’s lunchboxes, served at fine restaurants, or prepared in home kitchens, it remains a cherished dish that bridges generations. Its concentrated savory flavor makes it an ideal companion to rice, while its protein-rich nature has made it increasingly popular among health-conscious diners looking for nutritious, flavorful options.
Why You’ll Love This Recipe
- Rich, concentrated beef flavor
- Make-ahead convenience
- Long shelf life
- Versatile serving options
- Perfect protein-rich banchan
- Customizable with various vegetables
What is Jangjorim?
Jangjorim (장조림) is a Korean braised beef dish where meat is slowly cooked in a soy sauce-based liquid until tender, then further braised with additional seasonings until it develops a rich, complex flavor. The resulting beef is both tender and intensely flavored, traditionally served in thin slices alongside its braised vegetables.
Ingredients
- 1 lb beef
- 1 small onion(s) quartered
- 1/4 lb korean radish quartered
- 5 cloves garlic
- 2 peppers, korean or jalapeno quartered
- 1/2 cup soy sauce
- 1/4 cup rice syrup (or sugar)
- 1/4 cup mirin
Instructions
- You can use any cut of beef but I prefer flank, round, or brisket for this dish.
- Cut the beef into 2×3 inch blocks with the grain following the long side.
- Place beef, onion, radish, and garlic into a pressure cooker/instant pot and cook under manual high pressure for 10 minutes. Let pressure release naturally.
- Drain through a fine-meshed sieve lined with cheesecloth and reserve broth.
- After rinsing out the instant pot, place 2 cups broth back into the pot.
- Add the cooked meat, peppers, soy sauce, sugar/syrup, and mirin to the instant pot.
- Cook under manual high pressure for 10 minutes and let pressure release naturally.
- Slice meat against the grain and serve with peppers.
- Serve as banchan!
Nutrition
Recipe Tips
- Choose well-marbled beef for the best texture
- Don’t skip the natural pressure release for tender meat
- Strain the broth carefully to ensure clarity
- Allow to cool completely before storing
- The flavor improves over several days
Serving Suggestions
Serve with:
- Steamed rice
- Other banchan
- Korean soups and stews
- As part of a Korean breakfast
- In lunch boxes (dosirak)
Variations
- Add boiled eggs during the second braise
- Include different vegetables like carrots or mushrooms
- Adjust sweetness to taste
- Add dried chilies for extra heat
Nutrition Information
Per serving (approximate):
- Calories: 220
- Protein: 25g
- Fat: 8g
- Sodium: 890mg
Note: Nutrition values are estimates and may vary based on specific ingredients used.
Storage
Store in an airtight container with the cooking liquid in the refrigerator for up to 2 weeks. The flavor will continue to develop over the first few days.
My Essential Korean Pantry contains several of these ingredients, specifically:
– Sempio Soy Sauce
– Kikkoman Aji Mirin
Thank you for this recipe! I’ve made this before but without the mirin, which adds a whole nw]ew layer of complexity.
“Hot meat” as my colleagues call it when I cook this.
Leftovers (if any) mane great sandwiches on Bánh mì with pickled vegetables.