🇰🇷 South Korea · Food
Jang-Jorim (Soy-Braised Beef)
By eatmundo · August 3, 2026
A classic, savory, and long-lasting side dish consisting of tender beef and radish slow-braised in a glossy, sweet-salty soy reduction.
Ingredients
check them off as you prepareHow to Make It
- 1
Soak 300g of beef brisket in cold water for 30 minutes to draw out excess blood, then drain and pat dry.
- 2
Cut the beef into 3cm cubes and cut 200g of radish into similarly sized pieces so they cook evenly.
- 3
Place beef, 3 cloves of minced garlic, 1 teaspoon of ginger, and 500ml of water in a pot; bring to a boil and simmer for 15 minutes.
- 4
Skim off any foam from the surface, then stir in 5 tablespoons of soy sauce and 2 tablespoons of sugar.
- 5
Add the radish pieces to the pot, lower the heat to a gentle simmer, and cover with a lid.
- 6
Braised for 30-40 minutes, checking occasionally to ensure the liquid hasn't evaporated too quickly.
- 7
When the sauce becomes thick and glossy, remove the lid and continue simmering for another 5 minutes to reduce to a glaze.
- 8
Let it cool slightly before transferring to a container; the flavors deepen as it sits.
Frequently Asked Questions
Can I use other cuts of beef?+
Leaner cuts like eye of round work well, but brisket provides better texture for long braising.
Why soak the beef?+
Soaking helps remove the gamey odor and results in a cleaner, more refined taste.
Is it meant to be salty?+
Jang-Jorim is designed as a salty 'banchan' (side dish) to be eaten with plain rice.
How long does it last in the fridge?+
Stored in an airtight container, it can last for up to a week.
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