Braised Beef and Eggs, Jangjorim

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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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tags: main dish/entrée, side dish (ban-chan), kid friendly, nut free, beef/pork, eggs, braise, non-spicy(spiciness)


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Change to: Metric US
for beef broth
1 lb 5 oz Beef, flank 양지 (can also use shank or brisket)
Onion (Medium) 양파
Green Onion 파
3 clove(s) Garlic Clove (whole) 통마늘
4 oz Korean Radish 무 (optional)
2 tbs Cheongju, Korean Rice Wine 청주 (optional)
½ oz Peppercorn 통후추 (optional)
for seasoning
1 cup   Soy Sauce (regular) 왜간장
⅓ cup Sugar 설탕
6 clove(s) Garlic Clove (whole) 통마늘
¼ tsp Black Pepper 후추
Green Chili Pepper 풋고추 (optional)
Egg 계란 (optional)
Braised Beef and Eggs, Jangjorim



Optional Ingredients and Substitutions
Eggs: You don't have to add any eggs if you don't like them. Also, quail eggs are great in jangjorim. You can buy quail eggs from Korean grocery markets.
Radish and green chili peppers can be omitted. Instead of green chili pepper, you can use dried red chili pepper for a spicy kick.
Cheong ju (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. Prepare vegetables

Wash, peel and cut the onion into quarters. Wash and cut green onions into 5 inch pieces. Peel, wash and cut 100g (about ⅕) of Korean radish (optional) into quarters. Peel and wash garlic and cut off the roots. Wash green chili peppers.

image: JBGJAA02.JPG

Cut into large pieces

  • 1 onion
  • 3 green onions
  • 100g Korean radish

Peel, wash 9 garlic

& cut off root

Wash green chili peppers

3. Make beef broth

Cut the beef into large chunks (about 2” by 2” or a bit larger). In a large pot, add beef, 6 cups of water, 3 cloves of garlic, onions, green onions and radishes (optional). (OPTIONAL: You can also add a few peppercorns and 2 tablespoons of chungju, Korean rice wine.) 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

Cut beef into large chunks

In a large pot, add

  • 6 cups water
  • 3 cloves garlic
  • onions, radishes, green onions
  • 2 tbs cheongju (optional)
  • 5 peppercorns (optional)

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

Strain the broth (optional)

4. Hard boil eggs

Hard boil 5 eggs for 15-20 min. (OR 15-20 quail eggs for 10 min.) Cool them down in cold water and peel off the shells. You can add more eggs if you like.

image: JBGJAA04.JPG

Hard boil

  • 5 eggs
  • OR 15-20 quail eggs

Cool down in cold water

Peel the shells

5. Cook in seasoning

In a pot, add 5 cups of the beef broth, the cooked beef, 1 cup of soy sauce, ⅓ cup of sugar, ½ teaspoon of black pepper, 6 cloves of garlic and 2 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

  • 5 cups beef broth
  • 1 cup soy sauce
  • ⅓ cup sugar
  • ½ tsp black pepper
  • 6 cloves garlic
  • 2 green chili peppers

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

6. 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: JBGJAA06.JPG

Turn off heat

Remove meat

Add eggs to sauce

7. Shred meat

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

image: JBGJAA07.JPG

Cool down meat

Shred by hand

8. 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 20 min.

image: JBGJAA08.JPG

Add meat to sauce

Flip eggs

Let it sit image: clock.png 20 min

9. Serve

Serve the meat in a side dish bowl. You can serve the eggs as a whole or cut into halves or slices. 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

more about dish


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SynKatt's picture

Thanks for the quick reply.

Thanks for the quick reply. I'm going to get started right away! :-)
Grace's picture

Exciting! Let us know how it

Exciting! Let us know how it goes. If you have any photos, would love to have it on our Facebook page. Happy cooking!
Grace's picture

Hi SynKatt, according to the

Hi SynKatt, according to the automatic calculation, it should be 1.5 cups but it may not be enough to boil beef without burning. I would suggest you just reduce everything by half (water and seasonings) but just use less meat. If you have much liquid left compare to the meat, you can use it to braise eggs or other vegetables or meat you like. If you don't have enough water, the beef may touch the bottom of the pot and may get burnt. Hope I am explaining this properly. Yes, you can use minced garlic. It will taste fine but it will just float around. You can strain the liquid if you don't like the floating bits though. Let us know if you have any other questions. Happy cooking!
SynKatt's picture

Just found your sight and i'm

Just found your sight and i'm excited to try all of your recipes! I do have one question about this one though. I adjusted the serving size to 1 person and in the instructions it says to use 6 cups of water. Should i reduce this and if so, what should i reduce it to? Also, i don't have any whole garlic cloves, can this be made with pre-minced garlic (i know it's not as good but my super market didn't have any decent looking bulbs). Thanks for any feedback. :-)
fermented's picture

Do the instructions say when

Do the instructions say when to cut the whole piece of meat into chunks (as pictured)? The sauce was very tasty, but the meat came out a little tough, probably because I boiled it whole, which it seems like I wasn't supposed to...
Grace's picture

Hi fermented, Thanks for

Hi fermented, Thanks for pointing that out. We will fix it. But, toughness may be the type of meat. Usually janjorim is made with cheaper meat and then the meat is torn with hands very thinly so it don't feel as tough. If you want it really tender you may want to use more expensive cuts. Another way to make it soft is to cook in a pressure cooker. Hope it turns out better next time!