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''Jang-jorim'' () is a Korean side dish consisting of lean beef braised in soy sauce with shishito peppers and eggs. ''Jang-jorim'' is a type of ''
The dish is made by simmering small chunks of lean beef first in water, skimming off any scum. Once the beef is cooked, the meat is simmered in soy sauce along with a mixture of garlic, ginger, and sugar. When served, the meat is shredded along the grain, and drizzled with the braising liquid to re-moisten the meat. The dish preserves well in the fridge, and is typically served cold with other side dishes.{{Cite web , last=Chu , first=Louisa , title=How to navigate banchan, the essential Korean dishes, using San Soo's lineup as a tasty guide , url=https://www.chicagotribune.com/dining/craving/ct-food-san-soo-apps-banchan-appetizers-korean-viz-20190509-story.html , access-date=2023-03-01 , website=Chicago Tribune, date=29 May 2019
jorim
''Jorim'' () is a category of dishes in Korean cuisine, made by simmering vegetables, meat, fish, seafood, or tofu in seasoned broth until the liquid is absorbed into the ingredients and reduced down. ''Jorim'' dishes are usually soy sauce-based, ...
'', a Korean simmered dish that preserves well. The side dish is commonly packed in lunch boxes in South Korea and is sold at South Korean convenience stores as a lunchtime dish. The dish can also be made using shiitake mushrooms, quail eggs
Quail eggs or quails' eggs (British English) are a kind of eggs as food, eaten and considered a delicacy in many parts of the world, including Asia, Europe, and North America. In Japanese cuisine, they are sometimes used raw or cooked as ''tam ...
, and pork.
History
The first known description of ''jang-jorim'' is in Volume 128 of the ''Veritable Records of the Joseon Dynasty
The ''Veritable Records of the Joseon Dynasty'', sometimes called ''sillok'' () for short, are state-compiled and published records, called Veritable Records, documenting the reigns of the kings of the Joseon dynasty in Korea. Kept from 1392 ...
'', where it describes a dish called ''damhae'' () made by slicing beef and braising it in soy sauce.
Description
The dish is made by simmering small chunks of lean beef first in water, skimming off any scum. Once the beef is cooked, the meat is simmered in soy sauce along with a mixture of garlic, ginger, and sugar. When served, the meat is shredded along the grain, and drizzled with the braising liquid to re-moisten the meat. The dish preserves well in the fridge, and is typically served cold with other side dishes.{{Cite web , last=Chu , first=Louisa , title=How to navigate banchan, the essential Korean dishes, using San Soo's lineup as a tasty guide , url=https://www.chicagotribune.com/dining/craving/ct-food-san-soo-apps-banchan-appetizers-korean-viz-20190509-story.html , access-date=2023-03-01 , website=Chicago Tribune, date=29 May 2019
See also
*Korean cuisine
Korean cuisine is the set of foods and culinary styles which are associated with Korean culture. This cuisine has evolved through centuries of social and political change. Originating from ancient Prehistoric Korea, agricultural and nomad ...
* Korean royal court cuisine
Korean royal court cuisine was the style of cookery within Korean cuisine traditionally consumed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1897. There has been a revival of this cookery style in the 21st century. It is sa ...
References