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korean soy-braised beef (jangjorim)

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korean soy-braised beef (jang jorim) + a staub giveaway!

Hi friends! How was your Thanksgiving? How are you faring back at work this week? We spent a slow and peaceful Thanksgiving here in Brooklyn, just us and dumplings (and ramen and musubis and pie), with snow and wintry mix drifting down outside our windows.  Our work phones went off zero times, our butts stayed firmly on the couch, and I don’t think we stopped eating once after the first potstickers went on the (coffee) table at 4 PM. I’m so excited to see family over Christmas, but still, our tiny, cozy Thanksgiving was all I could have asked for. If you celebrated, how was your holiday? I’d love to hear all that you ate!

korean soy-braised beef (jang jorim) + a staub giveaway!

Now that Thanksgiving is behind us, I’m bonkers-excited to transition to all things Christmas.  We spent Advent Sunday goofy-dancing to Christmas music and setting up our Christmas decorations (and also working, boo). The steel-grey weather outside demanded comfort food, so I’ve had stews of all kinds simmering away. The Thanksgiving bird is a mystery to me, but slow-braised, Christmas-y stews are my jam — this Korean soy-braised one especially. Bowl #2’s mother taught me how to make it a few years ago and I’ve been obsessed ever since. It’s hearty, savory-sweet (of course) and intensely spicy, full of coarsely ground black pepper, bright green Korean chilis, sweet onions cooked down to soft, jam-like translucence, and chunks of meltingly tender flank steak. Best of all, after all the time and labor that went into cooking for Thanksgiving, it comes together with absolutely no fuss — just a bit of hands-off patience and a few hours of deliberately low-and-slow simmering.  We had it alongside some aptly red-and-green cucumber kimchi (made from this recipe, throwback alert) and, befitting of the season, we ate until we were stuffed.

korean soy-braised beef (jang jorim) + a staub giveaway!

korean soy-braised beef (jang jorim) + a staub giveaway!

korean soy-braised beef (jang jorim) + a staub giveaway!

korean soy-braised beef (jang jorim) + a staub giveaway!

korean soy-braised beef (jang jorim) + a staub giveaway!

Of course, a post about Christmas can’t end without some gift talk!  Until I figure out how to send holiday cookies to everyone, I’m pairing up with the wonderful folks at Staub to give away my ideal present to one of you — a gorgeous 5.5 quart cast-iron cocotte, just like the one I used here (except in the color of your choice! And without beef in it.)  I’ve been dreaming of a sturdy, sleek Dutch oven like this one for longer than I can remember, and — after dancing around the entire apartment with it like a crazy person — I’ve been using it nonstop since the moment it graced our kitchen.  On top of turning out perfectly-simmered stews, it’s boiled down cups of apple cider for caramels, heated sugar syrup for marshmallows, roasted chicken legs à la Jamie Oliver, and I have grand plans for a boule sometime soon.  The cocotte has a comforting heft without being unmanageable, the lid has small (blunt) spikes that aid in self-basting your braised meats, and the seasoning is perfection — it cleans like magic and nothing sticks.  For something I hyped in my mind for so long, it’s still managed to exceed all my expectations.  I’m so excited it might find its way to one of your holiday tables too!

To enter the giveaway, just use the widget below or leave a comment on this post about anything — your favorite thing about the holidays, your favorite holiday food, your ideal gift, something about this recipe, it’s all gravy.  The giveaway is open to U.S. residents only (I’m sorry, international friends!) and ends next Tuesday, December 9 at 11:59 PM EST.  The winner will be chosen at random and contacted by email.  Happy holidays!!

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Korean soy-braised beef (jangjorim).

Print Recipe

It took me a long time to learn this, but consistently (sometimes frustratingly) low heat and a long, long simmering time are key to tender braised beef. Something magical happens after the second hour, I swear. If you’re in a rush, this is fine for serving after one hour, but it’s incomparably good at two or three and only gets better with time. It also keeps wonderfully in the fridge for at least three to four days (plus the flavor will improve overnight) and will freeze for up to 3 months.

Ingredients

Scale
  • 2 lbs flank steak, sliced against the grain into cubes
  • 1 large onion, sliced
  • 3 to 4 Korean green chili peppers, whole for less spicy and sliced for more (see Notes for substitutions)
  • 1 jalapeno, sliced (optional, for extra heat)
  • 1/2 to 3/4 cup soy sauce
  • 3 to 4 tbsp brown sugar
  • 1 1/2 tbsp coarsely ground black pepper
  • about 4–6 cups water (or enough to cover the beef)
  • optional:
  • 1/3 cup whole garlic cloves, peeled and smashed (see Notes)
  • 3 to 4 eggs (see Notes)

Instructions

  1. Place the cubed beef in a 4 or 5-quart Dutch oven or stockpot with the onion, Korean peppers, jalapeno, soy sauce, brown sugar, black pepper, and enough water to fully submerge the meat. Turn the heat to low and cover. Simmer on low heat only for at least two hours, but ideally three or more, or until meat falls apart easily when a fork is inserted. That’s it!

Notes

Many recipes call for parboiling the beef to remove impurities and adding the braising broth later — I didn’t see a huge difference in taste or quality by doing it all at once, so I omitted that step for simplicity’s sake.

Don’t worry if the stew seems like it’s taking forever to heat up or boil. The less it simmers, the better. If you want to shave a few minutes off the cooking time, you can start by heating it over medium heat for a few minutes, just until the liquid is almost hot but not boiling, then reduce to low heat.

Korean gochu peppers are generally milder and sweeter than jalapenos. If you can’t find them, Anaheim peppers would be a similar substitute; Italian long hot green peppers also work well. Alternatively, you could just use less jalapenos, one sliced and one or two whole. In addition, since it’s hard to tell sometimes how spicy peppers will be, I generally start conservatively and add a few more slices of jalapeno or a few more peppers about halfway through cooking if it’s too mild.

On that note, I find that these stews tend to vary in how much seasoning they need each time I make them, so in any case, it might be a good idea to taste the braising liquid (not the beef) about an hour in, or when the meat is fully cooked but still tough. If bland, add more soy sauce and pepper; if too spicy, add a bit of sugar and remove peppers; if too salty, remove some broth and add water.

Some versions of jangjorim add garlic or kombu for more flavor; you can do that if you like! Finally, you can also add a few eggs near the end, which soak up the stew flavor really nicely. To cook the eggs, add them (unshelled) to the pot about 15-20 minutes before the stew is done. Let simmer for 10 minutes, then remove and tap the shells with a knife or spoon to create cracks (like this post) and return to the broth until ready to serve.

Reader Interactions

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  3. joyosity

    My favorite part of the holidays is all the chances to cook for people! It’s a nice change from making stuff for myself most of the time; this way I can try new recipes meant for a crowd!

    Reply

  7. Sonja

    I LOVE jangjorim! In my family we typically have it as a side dish with a bunch of other dishes. I think it might be one of my favorite banchans that my mom makes. Now I have the most intense craving for some. I guess I’ll have to try making some on my own.

    Reply

  9. Amanda

    This looks so good! I actually live that you used the sauce for cucumbers on the side. It’s the mind of korean feasting that i love. I made soondubu last year with ingredients from the Asian market and cannot wait to try this recipe. I treat it out on my office mate who introduced me to all things korean including soju. I was so loving that pot too before you said you were giving it away. Now I’m loving it more. Enjoy the week. I worked Sunday too :/

    Reply

  10. Tieghan

    Your Thanksgiving sounds so perfect! Mine was big and crazy, so something small and relaxing sounds insanely nice. And jesh, this meal is beyond awesome,. Korean beef is my thing. PLUS I adore all Staub cookware. I have that same pot. It’s the best!

    Reply

  11. te

    The spicier the better!
    I made your sweet potato thyme-marshmallow dish for my family’s thanksgiving, and they went bonkers for it. Hooray and thanks! Still making delicious stovetop s’mores with the leftover marshmallows- plus grahms dipped in Meyer-lemon-infused-chocolate 🙂

    Reply

  12. tema

    The spicier the better!
    I made your sweet potato thyme-marshmallow dish for my family’s thanksgiving, and they went bonkers for it. Hooray and thanks! Still making delicious stovetop s’mores with the leftover marshmallows- plus grahms dipped in Meyer-lemon-infused-chocolate 🙂

    Reply

  14. Monica

    I love this time of year. I love the cookie-baking and getting a chance to wrap up some of the goodies to share with family and friends. The holiday parties, the tree, the sense of goodwill…make this the best month of the year.
    And what a nice giveaway; I’ve likewise been thinking about a Staub cocette and I love that gray color. : )

    Reply

  25. Natalia

    The most exciting part of the holidays, this year, is that I get to go home! YAY! PS: This is such a fantastic giveaway. Thanks for sharing it with us 😉

    Reply

  29. Brooke Bass

    Really, really beautiful photography on this one! And I love that y’all got to spend a (mostly) relaxed Sunday doing Christmas-y things. My hubby and I have a tradition to wait to do our Xmas decorating/music/eating ritual until the first Friday of December, so I’m counting down the days! 😉

    Reply

  35. Sara

    I love this take on jangjorim! It’s one of my favorites (usually because when there’s jangjorim in the house, there’s also Korean curry which is all over a complete win). Also, I spy some cucumber kimchi 😉

    Reply

  39. Valerie

    I ate too much, which, in turn, made my mom happy (why do moms think their children are too skinny?). It was a fabulous Thanksgiving.

    Love your scrumptious Asian take on the meal!

    Reply

  40. Nicola

    I love Coquette’s! They’re a good for anything and everything. Try baking bread in them (I’ve got some in the oven right now) – it comes perfect every time.

    Reply

  44. Jane Y.

    i totally made some jangjorim the other day – already finished it! 🙂 and i love thumb print cookies for the holidays but i think i’ll make some that i can decorate myself. i think i will be horrible at it but hopefully they will get a pass since it’s christmas! 🙂

    Reply

  46. Spring

    This stew is happening this week! Perfect for cold, gray weather and hearts and bellies in need of some extra kitchen love. Your blog is a joy, as always. <3

    Reply

  47. Caitlin {doughing it right}

    Reading this post from my dorm room is making me incredibly homesick for Korean food. Beautiful photos, and a lovely post 🙂

    Reply

  56. Sona

    I just recently had Korean food for the first time and I loved it and I’m so glad I saw your recipe because I’ve been meaning to try making it at home ever since I tried it. It’s so good and this looks amazing and of course if I had the Dutch oven tooke it in well as you said that would be gravy!

    Reply

  57. pegdoll

    Thank you for the opportunity to win this beautiful cast iron pot. Recently discovered your blog (last week) — so glad I did!

    mb

    Reply

  59. Nyla Marley

    I just found your blog and love the posted recipes. I also enjoy the comments made regarding your recipes. As a chef that teaches culinary skills to home chefs, I have always wanted a piece of this cookware! Thanks for the chance to be selected!

    Reply

  61. joannabanana21

    i had no idea you could cook flank steak like this!! i’ve only cooked it once and it was so tough that i haven’t bought it again.

    Reply

  67. Stardancer

    I want!! I would get it in the Sapphire Blue, to go with the gorgeous KitchenAid mixer that was a wedding gift, and that I may or may not pet every time I’m in the kitchen.

    Reply

  71. Meghan Faulkner

    This looks so warm & inviting, especially with your (always) beautiful photos. And your Thanksgiving sounds like it was truly lovely; the way, in my opinion, all Thanksgivings should be (rather than the rushing around & whatnot).

    Reply

  72. Anonymous

    I can’t wait to try this dish. We love long braised dishes to keep our kitchen cozy and our tummy warm. Love your blog!

    Reply

  73. serena

    my favorite thing about the holidays is an excuse to go home and have my mom make me hot noodle soup.

    first thing I’d season the cocotte with: fragrant thai bone broth for kua-thiao nyua (beef noodle soup)

    Reply

  75. ellie | fit for the soul

    You have no idea how much I love this, Cynthia!!!! Jangjorim is one of my mooooosssst favorite dishes in the world! It’s linked to so much love and great memories of my mom making it for me, and traditionally she makes it for my birthday. You’re seriously just as Korean as I AM, if not more. Hah! I’m impressed with this dish.

    Reply

  77. Sarah @ SnixyKitchen

    I love your quiet dumpling Thanksgiving – sounds just perfect to me! We had quite the opposite with 15 friends and family around my parents’ table with all the traditional fixings – turkey, sweet potatoes, homemade cornbread stuffing, brussels, younameit. I wish I had some leftover dumplings right about now though. Or a pot of this braised beef. What a gorgeous dish, Cynthia. If Christmas looks like this, bring on the holiday dishes!

    Reply

  78. Sini | My Blue&White Kitchen

    Love the sound of your cozy Thansgiving, Christmas preparations, and this stew. What a stunner it is! Only one step (!!) and the result is a pot full of spicy, warming goodness. As always, the pictures are top-notch; the light adds a lovely feeling to these ones.

    Have the loveliest December, you two!

    Reply

  80. Alyssa Campbell

    I love having specific recipes /dishes that I only make for the holidays – it makes them that much more special!

    Reply

    • tworedbowls

      Hi Colette, yes!! That’s a great substitute — I’ve actually edited the recipe to suggest Anaheims instead of shishitos. My feeling is that they are a bit milder, but I think they’d work well. Thanks so much for the great question! 🙂

      Reply

  83. alanafixfeastflair

    Korean Soy Braised Beef? I mean, you already had me at your soy braised tofu and now this? I have to confess that after you posted your tofu recipe, I started picking up a block of extra firm tofu every time I visited the grocery store because that tofu is insanely good, super filling, and darn easy to make. I already know this soy braised beef is gonna knock our socks off…looks like a big ‘ole pot of this is coming up this week! xx

    Reply

  87. Kat

    I love the colors and style of your photos – Most of all, they are beautifully genuine. Stews and hot soups are all I’ve been craving since the weather in nyc has been mostly drab. Can’t wait to try this recipe! xoxo

    Reply

  88. thatumamilife

    Damn. I MUST make this stew. Love the easy instructions and thank you so much for taking time to write out extensive notes!

    Btw, I passed the bar! Thank you for your words of encouragement along the way!

    Reply

    • tworedbowls

      AHHHHHHHHHH CONGRATS LIZ!!!!!!!! omg how relieved are you?! YAYAYAY so happy to hear the good news (not that I ever had a doubt!! :):) ) (And bahah, yes, so many notes.. I’m nervous about posting such a quintessential Korean home-cooked dish! Or I just couldn’t resist making a simple recipe just as long as my other ones. -___-) Congrats again lady!!! <3 <3 (confetti emoji!)

      Reply

  90. Heather

    Aside from the opportunity to return to our Midwestern home for a proper, snow-covered Christmas, the treat I’m looking forward to most this season is my mom’s brown sugar cinnamon kringle. Amazing.

    Reply

  91. Kristen

    I’ve really been in the mood to bake recently…..jam thumbprint cookies with walnuts coming up next….someone else will have to make dinner! lol

    Reply

  94. Amy

    One of the dishes I brought to Thanksgiving (Friendsgiving) dinner was your garlic, chive and smoked Gouda brioche. It was a huge hit (no leftovers to take home, sadly). Thank you for all the kitchen inspiration and for making brioche doable–even for this novice bread baker!

    Reply

  95. jen

    i haven’t been home with my (korean) family in a while, and i’d forgotten that jangjorim existed! so happy to see a recipe.

    Reply

  97. Ice at foolproofliving.com

    We had a very simple and relaxing thanksgiving as well. This stew looks so yummy.
    Like you, I am very excited about Christmas as well. Because I think Christmas is the only time it is totally okay to have more than 3 kinds of cookies at home. 🙂

    Reply

  98. Elizabeth

    This braise looks heavenly. Like you, I love the more free form holiday eating of the Christmas season, and this beautiful, warming recipe is spot on. And that laid back Thanksgiving weekend? Perfection.

    Reply

  104. Michelle

    This recipe looks absolutely delicious. My family is really getting into Asian cooking, but I’ve never seen these Korean chili’s before. So this will be a good reason to venture down to our local Asian market to see if I can find them. This is my first time here, but know that I will be back. And it would be wonderful to cook this in one of those Staub pans.

    Reply

  106. Kath the Cook

    Hi – said you’d like to hear our Thanksgiving meals. Here goes –

    turkey (duh)
    Mashed potatoes
    gravy (I killed it this time, in a good way)
    dressing
    root vegetable gratin
    butternut squash (sweet with brown sugar and nuts)
    fresh green bean salad (see Smitten Kitchen)
    rolls (burned em – oops)

    it was very yummy.

    Reply

  115. Elizabeth

    This looks amazing! I lived near Seoul for a couple of years and it changed the way I eat forever. If it doesn’t taste good, I pour some kojuchang on it. Your photos are stunning!

    Reply

  121. Meg | bread + barrow

    Yay! This is so perfect. I love that you spent Thanksgiving just the two of you. Secretly I wanted to do that too (shh, don’t tell my family!) – but instead I will have to settle for a nice night in together – us and this super yummy looking braised beef. It is seriously making my mouth water just looking at it. I love it. Perfectly done, as usual, Cynthia!

    ps- that Staub?! Ummm…yes. Always yes.

    Reply

  124. May

    While I’m craving stew now, because of your post, I’m going to proceed with my planned post-Thanksgiving turkey pho. But this braised beef is next on my list!

    Reply

  133. L.

    Wow! Looks Yummy! My favorite thing about the holiday is always the food and coming together with the family and enjoying a good meal.

    Reply

  137. Anna

    looking forward to making this with my best friend when we’re both back from college for the holidays! we always find time to cook together, and this is the best kind of comfort food – thank you!

    Reply

  138. Kim

    hello. I think I can smell this. And it smells wonderful. When they invent scratch and sniff for the Interwebs I’m never leaving your site. I will just hang around, pretending you’ve invited me over.

    Reply

  151. jill palumbo

    I’m new to your blog and love it! So many good ideas! This dish is just the size I’m looking for, so I will cross my fingers!

    Reply

  154. bethviola

    Hi, first time commenter!

    I made this tonight for my family. It was gobbled up. I had to add about another cup of water, so added a bit more soy sauce and brown sugar. I didn’t get my stew to reach a simmer for almost two whole hours, so it took a long long time to cook. But the stew is delicious! I will definitely be making this again.

    Thanks for all your recipes, I will be sure to try more.
    Beth

    Reply

  155. Debbie Lee

    i grew up always eating this shredded with other banchans (side dishes). also awesome with jook (congee) – the bland with that little bit of saltiness. and my mom always put in a chunk of ginger when cooking bc she said it made it smell less “beefy”. haha.

    Reply

  157. Ruth

    Hi Cynthia! I’ve enjoyed your blog for awhile and just wanted to drop a note to say congrats on the adorable little one and a very belated thanks for this recipe! I actually started making it almost a couple years ago when I was pregnant and looking for beef dishes with fully cooked meat, haha. We’ve enjoyed it many times since then! Sometimes I toss in tofu and yam noodles for a sukiyaki-ish switch up. Thanks again, and enjoy these early sweet days with your baby!

    Reply