Korean Jangjorim

Korean Jangjorim is a savory, soy sauce-braised side dish (banchan) made by simmering beef (typically brisket or shank) with hard-boiled eggs and vegetables like garlic and scallions. It hails from Korea and is a staple in home cooking and traditional restaurants, known for its deep, umami-rich flavor.

🍽️ Nutrition at a glance

Jangjorim is a high-protein, low-carb dish, with minimal fat if lean cuts of beef are used. A typical serving provides a good source of iron, zinc, and B vitamins, with a calorie range of approximately 250-350 kcal per serving.

Nutrition breakdown

Calories	300 kcal
Protein	28 g
Carbs	6 g
Fat	18 g
Fiber	1 g
Sugar	3 g
Sodium	850 mg
Iron	3.5 mg
Zinc	6 mg
Vitamin B12	2.8 mcg
Niacin (B3)	8 mg
Potassium	420 mg
Phosphorus	250 mg
Selenium	22 mcg
Choline	180 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, Jangjorim is a classic 'banchan' that improves in flavor as it sits, making it a popular make-ahead dish. Nutritionally, the slow braising process tenderizes the beef and allows the eggs to absorb the savory sauce, creating a satisfying, nutrient-dense meal component.