에 대해 Jangjorim
Soy-braised beef and quail eggs
How to Make Jangjorim (Traditional & Healthy Version)
Jangjorim is a beloved Korean banchan, or side dish, featuring tender beef simmered in a savory soy-based sauce. Rooted in the rich tradition of Korean home cooking, Jangjorim is a staple on many Korean dining tables, especially as a complement to bowls of steamed rice and other banchan. The name 'Jangjorim' comes from 'jang' (soy sauce) and 'jorim' (braised dish), highlighting the importance of fermented soy seasonings in Korean cuisine. This dish is cherished for its umami-packed flavor, soft texture, and convenience—it can be made ahead and enjoyed cold or at room temperature throughout the week. Jangjorim is often found in dosirak (lunchboxes) and is loved for its ability to add depth to any meal. Its balanced combination of protein, minimal fat, and low-calorie profile makes it a smart choice for those seeking a nutritious yet satisfying side. The inclusion of garlic, eggs, and green chilies adds complexity and health benefits, making Jangjorim not just tasty but also a wholesome addition to your Korean meal repertoire.
재료(1 small banchan side dish portion 기준)
- 200g Beef brisket or shank (소고기 양지 or 사태)
- 4 tbsp Soy sauce (진간장)
- 1.5 cups Water
- 4 Garlic cloves (통마늘)
- 2 Boiled eggs (삶은 계란)
- 2 Green chili peppers (청양고추)
- 1 tbsp Mirin or rice wine (미림) - 선택 사항
- 1 tsp Sugar (설탕)
- 0.5 tsp Black peppercorns (통후추)
- 1 stalk Scallion (대파) - 선택 사항
조리 방법
- 1
Boil the beef brisket or shank in water for 5 minutes to remove impurities. Drain and rinse the meat under cold water.
5 minutes
Blanching the beef gives a cleaner-tasting broth and removes excess fat.
- 2
Add the cleaned beef to a pot with 1.5 cups fresh water, soy sauce, garlic cloves, black peppercorns, and scallion. Bring to a gentle simmer.
5 minutes
Use low heat to extract maximum flavor without toughening the beef.
- 3
Simmer for 15 minutes until the beef is tender. Skim off any foam or fat that rises to the surface.
15 minutes
Keep the lid slightly open to allow some evaporation and concentration of flavors.
- 4
Remove the beef and shred it into bite-sized pieces using chopsticks or forks.
3 minutes
Shredded beef absorbs the sauce better, making each bite more flavorful.
이 음식이 건강한 이유
This healthy Jangjorim recipe uses lean beef and minimizes added sugar and oil, resulting in a dish that is high in protein, low in saturated fat, and free from excessive calories. Serving it as a banchan helps with portion control and allows you to enjoy a variety of nutrients without overeating. The inclusion of garlic and chili peppers adds anti-inflammatory benefits, making it a wholesome side for balanced Korean meals.
Jangjorim is a protein-packed dish thanks to lean beef and eggs, offering essential amino acids, iron, and B vitamins that support energy and muscle health. The use of soy sauce, garlic, and green chili peppers provides antioxidants and minerals while keeping fat and sugar content low. As a banchan, it’s served in small portions, making it easy to manage calorie intake and balance your meal with other fermented Korean foods such as kimchi for gut health.
팁
- 💡Tip 1: Use freshly boiled eggs for better flavor and texture.
- 💡Tip 2: Let the Jangjorim rest overnight for deeper flavors.
- 💡Tip 3: Skim fat and impurities during simmering for a cleaner, healthier sauce.
보관 및 제공
Store Jangjorim in an airtight container in the refrigerator for up to 5 days. The flavors intensify as it sits. Serve chilled or at room temperature. Best consumed within a week for optimal taste and texture.
가장 잘 어울리는 때: Breakfast or Lunch
영양 성분
| 영양소 | 100g당 |
|---|---|
| 에너지 | 130.0 kcal |
| 단백질 | 14.0 g |
| 탄수화물 | 5.0 g |
| 총 지방 | 6.0 g |
| 식이섬유 | 0.0 g |
