Since my DH decided to stop eating meat (but still eats seafood) two years ago, the number of dishes that I can make for the family has been greatly reduced. It was a sad day when I cancelled my subscription to Cooks Illustrated where the majority of their recipes for entrees centered around meat. Though on the upside, I’m sure my cholesterol count is probably better. Whatever.
Jang Jorim
Heat a couple of tablespoons of oil in a small saucepan over medium high heat. I like browning the beef since the fond adds a little more flavor. Once all the beef is browned, pour in the soy sauce and add enough water to just cover the beef. Bring to a boil, then simmer over medium low heat for about 30 minutes. Add the chiles and garlic cloves. Continue simmering for about another 30 minutes or until the beef is fork-tender.
Once my jang jorim was done, I quickly scooped several spoonfuls over some cold rice and accompanied it with some kimchi. So goooood. I noticed that the kimchi was a little more tangy than I like it to be…and you know what we do with some overly ripe kimchi. No, we do not make WMDs. Kimchi bokum or kimchi jigae will soon be on the menu.
You'd better post a recipe for Kimchi bolum or kimchee jigae!! I have some too tangy kimchee in my frig now. 😉
Hello!
Love your blog.
How long does jang jorim last in the fridge?
hi jennifer…thanks for stopping by. i keep jang jorim for up to 3-4 days, but i tend to be more conservative.