Jangjorim

Jang-jorim
* ( ko, 장조림) is a Korean side dish consisting mainly of boiled or braised beef and soy sauce. Pork, quail eggs or eggs, beef, and mushrooms are sometimes used.

History

First instance of Jang-jorim is in "Sejong Annals" Vol. 128 (醓 醢), in the volume the instruction says that the Jang-jorim is to be made by cutting beef into soy sauce. It is not clear the time when these recipes turned into the present-day recipe.

Nowdays, it is made by cutting a piece of lean beef boiling it in a pot of water. Then, the recipes calls to slice the ginger and garlic flat, then pour the soy sauce and boil it again.

Types of jang-jorim

Beef jang-jorim

Cut the meat into 6 ~ 7 cm lengths, pour water enough to lock the meat, and simmer for 20 ~ 30 minutes. When the meat is cooked, add soy sauce and garlic and simmer for 20 minutes in the middle fire. If it is touched, open the lid, cool it, place it in a bowl and seal it.

When placed on a table, beef is torn, and when the muscle is developed, it is sliced thinly in the direction of breaking the fiber, so it is moistened with a small amount of soy sauce. Because it is boiled in soy sauce, it is excellent as summer preservation food. However, in the summer, it is best to boil again once or twice a day for the sake of eating.

Jang-jorim with shitake mushrooms is usually used to add chewiness. The shiitake mushrooms are cleaned and the tear strips are torn. Pour plenty of water on the cleaned mushroom stand and simmer thoroughly, then cut the beef into chunks and boil it together.

Pork jang-jorim

The color of pork is light pink, and young pigs are bluish-white depending on age or area. Pork is rich in essential amino acids, thin muscle fibers, and high digestibility. The fat is white and hard. It is rich in linoleic acid, an unsaturated fatty acid, and has a lower melting point than beef. Also, pork is rich in vitamin B1 and vitamin B2. However, the pork has poor water holding capacity, so if left untreated, a large amount of juice will be produced and the loss will increase during cooking.

Pick a slice of lean meat pork, steam it in a large saucepan or steamer, and drain it. Garlic, garlic, onion, ginger juice, sugar mixed with a sauce made from the middle fire slowly. Chopped meat is sliced into a good size to be eaten, and the prepared seasoning is made by mixing water and soy sauce. The top of the bottle is poured up to 2.5 cm, covered with a cover, loosely wrapped around the loin, and boiled for 1 hour. Take the bottle out, remove the air with the chopsticks, tighten it tightly with the tightening jig again, and set the bottle upside down to cool it naturally. {{Cite news, url=http://news.g-enews.com/view.php?ud=20170321134143645100c551d053_1&md=20170321134745_K, title=How to make pork jorim., date=2017-03-21, work=TV 'Life Information' Golden Recipe' : a side dish! How to make 'Jang Jo-rim of pork' and 'Pork stir-frying squid' (Baeng Information Box)

References

Korean cuisine
Beef dishes
Korean beef dishes