Jangjorim

Jangjorim is a traditional Korean dish made by boiling beef in soy sauce and sugar. The dish is typically served as a side dish, or banchan, and is known for its savory and slightly sweet flavor.

Ingredients and Preparation

The main ingredient in Jangjorim is beef, usually brisket or shank, which is first boiled until tender. The boiled beef is then simmered in a mixture of soy sauce, sugar, and water, along with other ingredients such as garlic and ginger. Some variations of the recipe also include hard-boiled eggs or shiitake mushrooms. The dish is typically cooked in large quantities and stored in the refrigerator to be consumed over several days.

Cultural Significance

Jangjorim is a staple in Korean households and is often included in the array of side dishes served with rice and soup. It is also a popular choice for dosirak, or Korean packed lunch, due to its long shelf life and ease of transport. The dish's unique combination of savory and sweet flavors is representative of the balance and complexity often found in Korean cuisine.

Variations

While beef is the traditional meat used in Jangjorim, variations of the dish can be made with other types of meat such as chicken or pork. The choice of additional ingredients can also vary, with some recipes including chili peppers for a spicy kick or chestnuts for added sweetness.

See Also

• Korean cuisine
• Banchan
• Dosirak