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South Korea · Food

Jang-Jorim (Soy-Braised Beef)

55 min
230 kcal
4 servings

By eatmundo · August 3, 2026

Jang-Jorim (Soy-Braised Beef)🇰🇷AI-generated image

Same ingredients, elsewhere in the world

12 matches

Dishes from other countries' kitchens, made from the same core ingredients as Jang-Jorim (Soy-Braised Beef). The percentage is the share of ingredients the two recipes have in common.

Same technique: Stew404 recipes from 26 countriesSee all 12 matches

A classic, savory, and long-lasting side dish consisting of tender beef and radish slow-braised in a glossy, sweet-salty soy reduction.

According to eatmundo's ingredient comparison, the closest dish to Jang-Jorim from another cuisine is Braised Beef Brisket with Radish (China): the two share 67% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How 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

What is Jang-Jorim?

Jang-jorim is a Korean side dish consisting of beef brisket and radish braised in a soy sauce, garlic, and ginger reduction. It is typically served chilled or at room temperature as a banchan, or accompaniment, alongside steamed rice.

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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