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Okay, I love jangjorim. When I make it, I can eat it for days. All I need is rice and kimchi with it. When I was a kid, I used to like to “mool eh bap mal ah muk uh”, which means to eat rice in a bowl of water.
Mool = water
Bap =rice (but it can also mean “meal” sometimes)
Eh = of
Mal ah = it can mean many things, but in this case, it means to ummm…..I guess the closest translation might be to submerge in? You can mal ah muk uh rice in water or mal ah muk uh rice in soup.
Muk uh = eat
And of course, it’s usually in “chan mool”.
Chan mool = cold water
Anyways, I still mal ah muk uh my rice in water sometimes, more so in the summertime (with ice). Sometimes a bowl of hot rice in ice water, along with salty or spicy banchan just hits the spot. Jangjorim is a perfect example. It’s generally not spicy, but I do like to add my share of jalapeno spices to it for that extra kick. It’s never spicy, but the heat just gives it that extra oomph I like. Shishito peppers are more commonly used in this dish, which is mild in flavor.
At the Korean market, you will find jangjorim to be labeled as “jangjorim meat”. How easy is that?! Jangjorim meat is a tougher piece of meat that becomes pleasantly chewy and tender when cooked for long periods.
Some people like to rip apart the meat with their hands. And it can be fun to do! I prefer to cut my jangjorim into thin slices, across the grain. It feels more tender that way. And I like to add extra hard-boiled eggs.
Jang = I guess the closest translation I can think of would be “sauce”
Jorim = braised
If you want to give jangjorim a try, here are a couple of recipe videos I’d recommend.
Jangjorim is one of my favorite banchans to pack for doshirak. Korean/Japanese make the cutest bento boxes. I don’t have to pack lunch anymore these days, but back when I used to, I’d pack my lunch in a Korean style bento pack. It’s usually divided into a place for the rice and banchan (main and/or sides). For the rice and the main, there are no dividers. For the other banchans (usually packed in smaller portions), there are dividers for convenience. I personally love this one below. Isn’t it just darling?!
The last time I made jangjorim, I must’ve gotten distracted and let the liquid reduce a bit too much. I prefer it liquidy, as it should be. But I was kind of in a hurry and didn’t have much time to add more liquid and proceed. I had to make do with my little mishap. Nonetheless, it made a great meal!
In English, it says here “Beef ball tip”.
At a Korean market, you are likely to find a cut of beef that is labeled as “장조림”. In Part 2 of jangjorim, you will be able to read/write and spot “jangjorim” at the butcher aisle of any Korean market!
You don’t necessarily have to look specifically for “beef ball tip”. Other cuts of beef (shank, flank, brisket) would also work.
Jangjorim recipes to try:
As you might note, not everyone might use the same cut of meat. I guess some have certain preferences over others.
So okay, these are pics from the last time I made jangjorim and as you can see, the liquid is non-existent (embarrassed). Writing this post is making me crave some jangjorim again.
This time, I’ll be sure to watch the heat more carefully!
In part two of jangjorim, we’ll be breaking down the letters of 장조림! Click here to jump onto part two!
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