Jang Jorim! More beef!

by Amy Kim on November 17, 2009 · 4 comments

Since my DH decided to stop eating meat (but still eats seafood) two years ago, the number of dishes that I can make for the family has been greatly reduced. It was a sad day when I cancelled my subscription to Cooks Illustrated where the majority of their recipes for entrees centered around meat. Though on the upside, I’m sure my cholesterol count is probably better. Whatever.

Jang Jorim is my quick fix for red meat. It’s more of a side than a main dish so I’m not dealing with a lot of leftovers. And my 2 year old DS loves the salty broth drizzled over his bap or noodles. I prefer flank meat, but brisket works just as well and is less expensive. If you get brisket, make sure to ask the butcher to trim all the fat. Because who wants to pay for a pound of fat? Also, if you can’t get a hold of Korean green chiles, you can substitue Italian frying peppers which are a little sweeter. My mom also adds a jalepeno pepper for a little more heat.

 Jang Jorim

Cooking oil
1 lb. beef flank or brisket, 1-inch cubes
2-3 Korean green chiles, sliced
5-6 whole garlic cloves (or more if you prefer), peeled
1/4 c. soy sauce

Heat a couple of tablespoons of oil in a small saucepan over medium high heat. I like browning the beef since the fond adds a little more flavor. Once all the beef is browned, pour in the soy sauce and add enough water to just cover the beef. Bring to a boil, then simmer over medium low heat for about 30 minutes. Add the chiles and garlic cloves. Continue simmering for about another 30 minutes or until the beef is fork-tender.

Once my jang jorim was done, I quickly scooped several spoonfuls over some cold rice and accompanied it with some kimchi. So goooood. I noticed that the kimchi was a little more tangy than I like it to be…and you know what we do with some overly ripe kimchi. No, we do not make WMDs. Kimchi bokum or kimchi jigae will soon be on the menu.

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  • Chihana

    You'd better post a recipe for Kimchi bolum or kimchee jigae!! I have some too tangy kimchee in my frig now. ;-)

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  • Jennifer L Choi

    Love your blog.
    How long does jang jorim last in the fridge?

    • kimchi_mom

      hi jennifer…thanks for stopping by. i keep jang jorim for up to 3-4 days, but i tend to be more conservative.

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