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Braised Beef and Eggs, Jangjorim

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kid friendly
nut free
prep time: 
20 min
inactive time: 
0 min
cooking time: 
80 min
total time: 
100 min

Janjorim is a traditional Korean side dish that always reminds me of mom's lunch boxes. I still can't believe every single morning mom made lunch boxes for all three of us. A lunch box usually consisted of rice and 2-3 side dishes. Mom tried to vary the side dishes daily so we wouldn't get bored of the same stuff. Lunch time was always something to look forward to in the midst of hard school life. (Trust me, Korean schools are hardcore!) It was even better when the lunch box was filled with my favorite things. I remember being always pleasantly surprised by Janjorim, especially when it was made with quail eggs.

This is a very delicious side dish that can be eaten for any meal. It can be kept in the fridge for more than a week, so you can make a big batch and then serve small portions whenever you don't feel like cooking. You can warm it up in the microwave for 1-2 min before serving.

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Change to: Metric US

for beef broth

1 lb 5 ozBeef, flank 양지 (can also use shank or brisket)
10 cupsWater 물
Onion (Medium) 양파
Green Onion 파
3 clove(s)Garlic Clove (whole) 통마늘
4 ozKorean Radish 무 (optional)
2 tbsCheongju, Korean Rice Wine 청주 (optional)
½ ozPeppercorn 통후추 (optional)

for seasoning

1½ cups 2 tbsSoy Sauce (regular) 왜간장
½ cup 1 tbsSugar 설탕
9 clove(s)Garlic Clove (whole) 통마늘
¼ tspBlack Pepper 후추
Green Chili Pepper 풋고추 (optional)
15 Quail Egg 메추리알 (optional, or can use fewer chicken eggs)

Optional Ingredients and Substitutions
Quail eggs or chicken eggs: You don't have to add any eggs if you don't like them.
Radish and green chili peppers can be omitted. Instead of green chili pepper, you can use dried red chili pepper for a spicy kick.
Cheongju (korean rice wine) or white wine can be a very nice touch. Add 2 tbs when making broth.
Beef: For beef, you can use flank, shank, or brisket (any braising beef with grains that enables you to shred the meat nicely). Of course, you can use more expensive and tender cuts if you like.
You can also use pork or chicken instead of beef. For pork or chicken, add ¼ tsp of minced ginger.
Sugar: You can use brown sugar or agave syrup if you don't like to use regular sugar.

How to store
Place in a sealed container and keep it in the fridge. If someone has touched the leftover with their chopsticks, you can boil it once and cool it down before storing it in the fridge.

To keep it longer than a week, freeze it in a tightly sealed container. Thaw and microwave it a couple of minutes to warm it up but don't overcook it. The meat freezes very well. Eggs can be frozen but won't taste as good. You can always freeze the sauce and the meat only and add freshly hard boiled eggs when you serve.

More questions? Please leave your questions below in the comments section. We will do our best to answer as soon as we can.

Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.

1. Soak beef

Soak beef in cold water for 20 min to remove blood. This is nice to do to get rid of gamey smell but you can get away without doing.

image: JBGJAA01.JPG

Soak beef in cold water

image: clock.png 20 min

2. Cut onion

Wash, peel and cut the onion into quarters.

image: JBGJAA02.JPG




  • onion
  • into quarters

3. Cut green onions

Wash and cut green onions into 5 inch pieces.

image: JBGJAA21.JPG



  • green onions
  • 5 inches

4. Cut Korean radish

Peel, wash and cut Korean radish (optional) into quarters.

image: JBGJAA22.JPG




  • Korean radish
  • into quarters

5. Prepare garlic

Peel and wash garlic and cut off the roots.

image: JBGJAA23.JPG



  • garlic

Cut off root

6. Wash green chili peppers

Wash green chili peppers.

image: JBGJAA24.JPG

Wash green chili peppers

7. Cut beef

Cut the beef into large chunks (about 2” by 2” or a bit larger).

image: JBGJAA25.JPG

Cut beef into large chunk

8. Make beef broth

In a large pot, combine all beef broth ingredients: beef, water, garlic, onion, radish, green onions, peppercorn (optional) and cheongju (rice wine, optional). Let it boil with a lid on high heat for 30 min. Save the beef chunks and the broth on the side. (OPTIONAL: You can pour the beef broth through a fine strainer for cleaner broth without floating bits.)

image: JBGJAA03.JPG

In a large pot, add

  • water
  • garlic
  • onions
  • radishes
  • green onions
  • cheongju (optional)
  • peppercorns (optional)

Boil High Heat image: highheat.png image: clock.png 30 min

Strain the broth (optional)

9. Hard boil quail eggs

Hard boil quail eggs for 10 min (or chicken eggs for 15-10 min) or until the yoke is completely cooked. Immediately cool them down in cold water and peel off the shells. You can add more eggs if you like.

image: JBGJAA26.JPG

Hard boil image: clock.png 10 min

  • quail eggs

In cold water


10. Cook in seasoning

In a pot, add the beef broth, the cooked beef, soy sauce, sugar, black pepper, garlic cloves and green chili peppers (optional, you can also used dried red chili pepper). Cook on medium heat with a lid on for another 30 min.

image: JBGJAA05.JPG

In a pot, boil with lid

  • beef broth
  • soy sauce
  • sugar
  • black pepper
  • garlic
  • green chili peppers

Med Heat image: medheat.png image: clock.png 30 min

11. Remove meat

Turn off the heat. Remove the meat from the sauce and set it aside to cool it down (15-20 min). Add the peeled eggs in the sauce.

image: JBGJAA27.JPG

Turn off heat

Remove meat

Add eggs to sauce

12. Shred meat

Once the meat is cooled down, shred it by hand.

image: JBGJAA07.JPG

Cool down meat

Shred by hand

13. Add meat to sauce

Flip the eggs so the soy sauce is evenly absorbed. Add the shredded meat back into the sauce and let it sit for at least an hour. It tastes even better the next day.

image: JBGJAA08.JPG

Add meat to sauce

Flip eggs

Let it sit image: clock.png 60 min

14. Serve

Place the shredded meat in a side dish bowl along with a few whole quail eggs as a whole (If you used chicken eggs, you can cut into halves). Drizzle some sauce on top. You can add sesame seeds and shilgochu (shredded dried red chilli peppers) for garnish. For storage, see tips above.

image: JBGJAA09.JPG

Serve on plate

Drizzle sauce on top


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