Ground Beef Jangjorim • here it is finally! this is such a gem of a recipe that I simplified from the original that was featured by Jangwoo Lee on the show “I live alone” 나혼자산다, which is one of my favorite shows to watch ❤️ here’s the recipe:
1lb ground beef
1 tsp baking powder (this helps with the browning! optional)
½ tsp vegetable oil
1 Tbsp butter
2 tsp (cloves) garlic, minced
4-5 chopped scallions
2 cup shishito peppers
5 Tbsp soysauce
1 Tbsp oyster sauce
1 Tbsp fish sauce
1 Tbsp sesame oil
3 Tbsp honey (or brown sugar)
1 can of quail eggs
½ cup water
1) mix in the baking powder with ground beef, and set aside
2) mince the garlic, chop the scallions, and remove the stems on the shishito peppers, then cut them in half
3) in a pan, add oil and butter and melt it
4) add garlic and scallions, stir fry until fragrant
5) add the ground beef and using two spatulas, stir fry.
6) when the beef is mostly cooked, add soysauce, oyster sauce, fish sauce, sesame oil, honey
7) drain the water from the can of quail eggs (feel free to use regular hard or soft boiled eggs), and add to the beef. Add shishito peppers, and ½ cup of water
8) simmer for another 10 minutes while stirring
9) enjoy over rice!
**To keep it refrigerated, let it cool down first and keep it chilled in the fridge for up to 5 days. If you know you’ll be keeping it for longer, freeze them in portions, microwave as needed, and enjoy!
***feel free to reference the recipe and get creative ❤️ BUT do NOT copy this recipe and put it on your website especially if it has a paywall*** #banchan #jangjorim #koreanfood
You know, there's a reason why Korean Jangjorim is such a beloved staple in so many households, and my Ground Beef Jangjorim (or Soboro Jangjorim, as it's often called) has become my ultimate weeknight hero! I first stumbled upon this simplified, viral recipe when it was trending in Korea, and it was an absolute game-changer for someone like me who loves delicious Korean food but doesn't always have hours to spend in the kitchen. Traditional Jangjorim, usually made with beef shank, can take a while to braise until perfectly tender. But this ground beef version? It truly lives up to its reputation for being easy and incredibly quick. I can whip up a big batch in about 30 minutes, and it instantly elevates any meal. It’s perfect for those days when you just want something comforting and flavorful without much fuss. The beauty of soboro jangjorim is how well it keeps, making it ideal for meal prep. I often make a double portion at the start of the week and then I'm set for quick lunches or dinners. Just spoon it over a steaming bowl of white rice, and you have a complete, satisfying meal. Beyond just white rice, I love getting creative with how I serve it. Sometimes, I’ll add a fried egg on top of my rice bowl for extra richness, or even mix it into a simple bibimbap with some fresh greens. It’s also fantastic tucked into a Korean-style omelet or kimbap for a quick snack or picnic. The savory, slightly sweet, and umami-packed flavor of the seasoned ground beef just works wonders with almost anything. For those looking to customize, don't be afraid to experiment! While the recipe is fantastic as is, I sometimes like to throw in some finely diced carrots or mushrooms along with the shishito peppers for added texture and nutrients. Just remember to cook them until tender. And for an extra layer of flavor, a drizzle of toasted sesame oil right before serving really brings out that classic Korean aroma. One of my favorite things about making this Korean ground beef jangjorim is how versatile it is for meal management. If you’re like me and always looking for ways to streamline your cooking, you'll appreciate that it tastes even better the next day as the flavors meld. Just make sure to let it cool completely before refrigerating it in an airtight container. If I make a really large batch, I'll portion it out and freeze it, then simply reheat it in the microwave whenever I need a quick, delicious fix. It's truly a viral recipe for a reason – convenience meets incredible taste. If you haven't tried making jangjorim this way, you absolutely must!
