Jang-jorim

Jang-jorim (Korean: 장조림; Hanja: 酱牛肉) is a Korean side dish consisting of eye of round beef braised in soy sauce with shisito peppers and eggs.[1] Jang-jorim is a type of jorim, a Korean simmered dish that preserves well. The side dish is commonly packed in lunch boxes in South Korea and is sold at South Korean convenience stores as a lunchtime dish.[2][3] The dish can also be made using shiitake mushrooms, quail eggs, and pork.

Jang-jorim
Jang-jorim with peppers and whole garlic
TypeJorim (조림)
CourseBanchan (반찬)
Place of originKorea
Main ingredients
Ingredients generally used

History

The first known mention of jang-jorim is in Volume 128 of the Veritable Records of the Joseon Dynasty, where it describes a dish called damhae (Korean: 담해; Hanja: 醓醢) made by slicing beef and braising it in soy sauce.[4][5]

Description
Jang-jorim with eggs

The dish is made by simmering small chunks of lean beef first in water, skimming off any scum. Once the beef is cooked, the meat is simmered in soy sauce along with a mixture of garlic, ginger, and sugar. When served, the meat is shredded along the grain, and drizzled with the braising liquid to re-moisten the meat.[3][6] The dish preserves well in the fridge, and is typically served cold with other side dishes.[7]

See also

References
  1. Kim, Eric. "Jalapeño Jangjorim With Jammy Eggs". NYT Cooking. Retrieved 2023-03-01.
  2. Hye-jin, Byun (2022-06-17). "Rising 'lunchflation' drives Korean workers to look for cheaper options". The Korea Herald. Retrieved 2023-03-01.
  3. Ro, Hyo-sun (2014-04-25). "Jangjorim (soy-braised beef)". The Korea Herald. Retrieved 2023-03-01.{{cite web}}: CS1 maint: url-status (link)
  4. 박, 채린 (2018). "조선시대 한시(漢詩)에 나타난 전통음식문화 연구" [Traditional Food Culture Shown in the Chinese Poetry of Joseon Dynasty]. 민속학연구. 42.
  5. Paek, Doohyun (2017). "전통 음식조리서에 나타난 한국어 음식맛 표현의 연구" [A Study of Expressions Describing the Taste of Food in Traditional Korean Cookery Books]. 국어사연구 (24).
  6. Kwon, Dae Young; Chung, Kyung Rhan; Yang, Hye-Jeong; Jang, Dai-Ja (2015-03-01). "Gochujang (Korean red pepper paste): A Korean ethnic sauce, its role and history". Journal of Ethnic Foods. 2 (1): 29–35. doi:10.1016/j.jef.2015.02.006. ISSN 2352-6181.
  7. Chu, Louisa. "How to navigate banchan, the essential Korean dishes, using San Soo's lineup as a tasty guide". Chicago Tribune. Retrieved 2023-03-01.
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