Pressure Cooker Jangjorim (Soy Braised Beef with Egg)

User Reviews

5.0

15 reviews
Excellent
  • Prep Time

    5 mins

  • Cook Time

    5 mins

  • Total Time

    50 mins

  • Servings

    8 servings

  • Calories

    180 kcal

  • Cuisine

    Korean

Pressure Cooker Jangjorim (Soy Braised Beef with Egg)

Jangjorim is a wonderful Korean beef side dish that's salty, sweet and full of umami flavor. Hard boiled eggs and shishito peppers makes it extra yummy. Easy and simple recipe for pressure cooker (intant pot) that's just as good as the stovetop version.

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Ingredients

Servings
  • 1 lb Beef Brisket or Eye of Round
  • 4 cup water
  • 6 each garlic cloves
  • 1 knob ginger
  • 3/4 cup soy sauce (Jin Ganjang) (kikkoman, sempio, tamari)
  • 6 tbsp sugar
  • 5 eggs
  • 8 shishito peppers (add as much as you want!)
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Instructions

Hard Boil Eggs

  1. Choose one of the two methods below.

Instant Pot Method

  1. Add 1 cup water to a 6-qt Instant Pot® or 1 1/2 cup water to 8 qt Instant Pot. Gently add eggs on top of a metal trivet. Select Manual at High pressure, and set time for 5 minutes. Quick-release pressure and cool eggs in an ice bath for 1 min. Peel eggs and set aside.

StoveTop method (you can do this while meat is cooking in IP)

  1. Boil a pot of water (enough to cover eggs) and when it comes to boil, turn heat off and immediately add eggs (room temp preferable) to pot. Cover and leave it for 10 minutes. Cool eggs in an ice bath for 1 min and peel.

Prepare other ingredients

  1. Cut brisket or eye of round into cubes (about 2-3 inch cubes)
  2. Peel garlic and ginger. Clean shishito peppers by rinsing in water (be sure to clean dirt in between the creases of the peppers) and then snapping off the top stem. Don't cut or no need to make holes in the peppers - they will soak up the sauce without a hole.
  3. In the Instant Pot, add water, beef cubes, garlic cloves, ginger. Cover and close the vent and cook Manual at Low pressure for 18 min. Natural Release for 10 min and Quick Release to open. Meat should be nice and tender.
  4. To pot with cooked beef and broth, add soy sauce, sugar, boiled egg and shishito peppers.
  5. With the cover off, start the SAUTE function at HIGH temperature for 30 minutes. The sauce should reduce and the meat and eggs should be nicely seasoned.
  6. Turn heat off, let it cool.
  7. Serve warm on the first day of cooking, store leftovers in the refrigerator and then Jangjorim can be enjoyed cold right from the refrigerator OR can also be warmed up in the microwave.

Notes

  • NOTE about Nutrition - the sodium level is REALLY high because it calculated ALL the sauce. But obviously, you would not be drinking 1/8th (about 1/2 cup) of sauce in one sitting. I had to do 8 servings based on the meat amount, not the sauce. Usually, it would be about 1-2 Tbs at most, if that. So.. 1 Tbs of sauce would be about 20 mg of sodium - Daily Recommended Sodium intake should be less than 2300 mg.
  • STORAGE - store in the refrigerator up to a week. Boil for 2-3 minutes after a few days to extend shelf-life. Freeze for longer storage but eggs won't be as good.
  • Ways to enjoy Jangjorim - make Kimbap with it - use Jangjorim meat instead of ground beef mix rice with it - mix rice with Jangjorim, a little sauce and it's delicious. Some like to add butter for extra richness. Gyeran Bap - Fry an egg, sunny side up or over easy. Mix a bowl of rice with the egg, Jangjorim and sauce. 
  • make Kimbap with it - use Jangjorim meat instead of ground beef
  • mix rice with it - mix rice with Jangjorim, a little sauce and it's delicious. Some like to add butter for extra richness.
  • Gyeran Bap - Fry an egg, sunny side up or over easy. Mix a bowl of rice with the egg, Jangjorim and sauce. 

Nutrition Information

Show Details
Calories 180kcal (9%) Carbohydrates 14g (5%) Protein 18g (36%) Fat 5g (8%) Saturated Fat 2g (10%) Cholesterol 137mg (46%) Sodium 1442mg (60%) Potassium 277mg (8%) Fiber 2g (8%) Sugar 11g (22%) Vitamin A 149IU (3%) Vitamin C 6mg (7%) Calcium 35mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 180 kcal

% Daily Value*

Calories 180kcal 9%
Carbohydrates 14g 5%
Protein 18g 36%
Fat 5g 8%
Saturated Fat 2g 10%
Cholesterol 137mg 46%
Sodium 1442mg 60%
Potassium 277mg 6%
Fiber 2g 8%
Sugar 11g 22%
Vitamin A 149IU 3%
Vitamin C 6mg 7%
Calcium 35mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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