Beef Jangjorim is a classic Korean side dish made by slowly simmering beef in a soy-based braising liquid until tender and flavorful.
It’s savory, slightly sweet, and incredibly satisfying—perfect with a bowl of rice and some kimchi.
To make it, boil 500g beef brisket or shank in water with daikon, onion, carrot, bay leaf, and whole garlic cloves for about 1 hour, skimming off foam as needed. Once tender, shred the beef into strips.
In a separate pot, make the braising sauce: combine 1/2 cup soy sauce, 2 tbsp mirin, 1 tbsp brown sugar, a pinch of pepper, and a dash of Miwon (MSG, optional). Return the shredded beef to the sauce, add chili pepper slices, and simmer for 10–15 minutes until the sauce reduces and coats the meat.
Finish with a sprinkle of sesame seeds. Store in the fridge and serve cold or warm—great as a make-ahead banchan (side dish) for busy weeks!
Wanna try it yourself? All the step-by-step details are in the full video below—don’t miss it!
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