🥢 Introduction
“What Is Jangjorim?”
Jangjorim is a Korean side dish made by simmering meat in a savory soy sauce. It’s usually made with beef, and eggs are often added as well. The salty, slightly sweet sauce goes especially well with warm rice.
Growing up in Korea, jangjorim was one of those side dishes we almost always had in our fridge. We didn’t need a table full of banchan—jangjorim and a bowl of warm rice were often enough for a simple meal.
Traditional jangjorim is usually made by simmering a larger piece of beef until tender and then shredding it. I still love it that way, but when I want something quicker, I make this version with ground beef and quail eggs. There’s no meat to shred, and everything cooks together in one pan.
It’s not the traditional method, but it’s an easy version I make at home when I want a familiar Korean side dish without spending too much time in the kitchen.
🛒Ingredients
✔ Ground beef 200g – I use ground beef instead of the traditional beef chunks because it cooks quickly and doesn’t need to be shredded.
✔ Boiled quail eggs – 30 You can boil them yourself or use pre-cooked, peeled quail eggs to save time.
✔ 6 tbsp soy sauce – Regular Korean soy sauce (jin ganjang) works well here.
✔ 1 tbsp sugar
✔ 1 tbsp minced garlic
✔ 200 ml water
✔ Green chili (optional) – Add it at the end if you want a little heat.
🍳 How to Make Ground Beef Jangjorim
Step 1 – Cook the Ground Beef
Add the ground beef to a pan over medium heat. Cook for about 3–4 minutes, breaking it into small pieces as it cooks, until there’s no pink left.
If the beef releases a lot of fat, you can spoon some out before adding the sauce.
Step 2 – Add the Sauce and Quail Eggs
Add the soy sauce, sugar, minced garlic, water, and boiled quail eggs to the pan. Stir everything together so the beef and quail eggs are evenly coated in the sauce.
Step 3 – Simmer
Let it simmer for about 10–15 minutes, stirring occasionally, until the sauce has reduced a little.
Don’t let all the sauce cook away—I like to leave a little to spoon over rice.
Step 4 – Add the Green Chili
If you want a little heat, add sliced green chili at the end and cook for another minute.
🍽️Serving Tips
Serve this dish with a bowl of warm steamed rice for a simple, satisfying meal. It’s also a great option for lunchboxes because it stays flavorful even after it has cooled. If you happen to have leftovers, store them in the refrigerator and enjoy them the next day. The seasoning has more time to soak into the ingredients, giving the dish an even richer, deeper flavor.
❓ FAQ
Q. Why use ground beef instead of sliced beef?
Ground beef cooks quickly and absorbs the savory seasoning evenly, giving every bite plenty of flavor. It also skips the extra step of boiling and shredding beef, making this recipe much faster and easier to prepare. The result is a tender, flavorful side dish that’s perfect with rice and convenient for meal prep.
Q. Can I use a different type of beef?
Yes. Thinly sliced beef or shredded beef also works well. Just keep in mind that the cooking time and texture may vary depending on the cut you choose.
Q. How should I store leftovers?
Allow the jangjorim to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 4 days. For longer storage, freeze individual portions and thaw them in the refrigerator before reheating.
Q. What if the seasoning is too salty?
Simply add a little water or unsalted broth and let it simmer for a few minutes to balance the flavor. You can also add extra boiled eggs if you’d like to stretch the seasoning.
Q. What can I do with leftover jangjorim?
Besides serving it with steamed rice, you can use it as a topping for rice bowls, stuff it into kimbap, or add it to lunchboxes. Many people find that it tastes even better the next day after the flavors have had more time to develop.
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Ground Beef Jangjorim
Ingredients
Method
- Cook ground beef in a pan over medium heat for 3–4 minutes, breaking it into small pieces until fully cooked.
- Add soy sauce, sugar, garlic, water, and quail eggs. Stir well to coat everything evenly.
- Simmer for 10–15 minutes until the sauce slightly thickens and the flavors develop.
- Add sliced green chili at the end for a little heat, if desired.
Hi, I’m Vella, a Korean home cook sharing easy Korean recipes for everyday cooking. I focus on simple recipes, practical tips, and ingredients that are easy to find outside Korea.