This is my millionth attempt at this post. I decided to start from scratch and just tell you to google “jangjorim” for recipes. You’ll see that they’re all very similar. The real difference in how I cook mine is that I don’t put in jalapeño peppers when I make mine. Partly because I’m avoiding nightshades, mostly because I like my jangjorim without the peppers. I don’t think my mom ever made it with the peppers, but what do I know.
Jangjorim is basically cubes of beef that have been boiled down with soy sauce to get a salty little side dish that tastes great with rice. My favorite is when there are hard boiled eggs in there.
I leave you with one photo this morning and hopefully, I can shake off this resistance to get through my backlog of posts now that I’ve actually posted a version of this one. (Not the original photo heavy one that I was planning my head, but this will have to do.)
Now, go and think about making this super tasty, easy to make side dish. I’m getting hungry again and I already ate breakfast!
Feel free to leave me questions about this if you get confused with the recipes on google. It really is easy to make. I promise.