Jangjorim

Jangjorim (장조림) is a Korean side dish consisting mainly of boiled or braised beef and soy sauce. Pork, quail eggs, beef and mushrooms are sometimes used.

Jangjorim

History

It is believed that Jangjorim originated from ancient China's sinking law. It is called "Sejong Annals" Vol. 128 (醓 醢), which is said to be made by cutting beef into soy sauce. It is not clear the time when these waters turned into the present day chief treasury.[1]

It is made by cutting a piece of lean beef, boiling it in a pot of water. If it is enough, slice the ginger and garlic flat, pour the soy sauce and boil it again so that only the soy sauce. [2]

Types of Jangjorim

Jangjorim

Jangjorim with shitake mushrooms is usually used to add chewiness.[3] The shiitake mushrooms are cleaned and the tear strips are torn like a tear.[4] Pour plenty of water on the cleaned mushroom stand and simmer thoroughly, then cut the beef into chunks and boil it together.[5]

Shiitake mushrooms are known to be rich in ergosterol, the parent of vitamin D, and are known to be beneficial to hypertension and heart disease.[6]

Pork five-flavor powder Jangjorim

Pork five-flavor powder Jangjorim is known as a food that is well known for its good digestive power, which warms the body, strengthens the stomach, and cooks the pork, which is known as cold food.[7]

The color of pork is light pink, and young pigs are bluish white depending on age or area.[8] Pork is rich in essential amino acids, thin muscle fibers, and high digestibility in soft digestion.[9] The fat is white and hard, and the direction is good digestion and absorptivity.[10] It is rich in linoleic acid, an unsaturated fatty acid, and has a lower melting point than beef. Also, pork is rich in vitamin B1 and vitamin B2, and vitamin B1 is 10 times more than beef, so it is good for Koreans who stock rice. However, the pork has poor water holding capacity, so if left untreated, a large amount of juice will be produced and the loss will increase during cooking.[11]

Pick a lean meat pork, steam it in a large saucepan or steamer, and drain it.[12] Garlic, garlic, onion, ginger juice, sugar, and five-flavor powder mixed with a sauce made from the middle fire slowly. Chopped meat is sliced into a good size to be eaten, and the prepared seasoning is made by mixing water and soy sauce. The top of the bottle is poured up to 2.5 ㎝, covered with a cover, loosely wrapped around the loin, and boiled for 1 hour. Take the bottle out, remove the air with the chopsticks, tighten it tightly with the tightening jig again, and set the bottle upside down to cool it naturally. The five-flavor powder is a powder made from a mixture of Sancho, Cinnamon, Cloves, fennel, large fennel[13]

Beef Jangjorim

It is good for meat to have a lean and chewy flavor to use a muscle-developed area, such as beef stalk. Cut the meat into 6 ~ 7 cm lengths, pour water enough to lock the meat, and simmer for 20 ~ 30 minutes.[14] If the meat is ripe to some extent, add soy sauce and garlic and simmer for 20 minutes in the middle fire.[15] I put sugar and red pepper in the middle of boiling, I recommend to use red pepper, but it is ok to use green pepper in summer.[16] If it is touched, open the lid, cool it, place it in a bowl and seal it.[17]

When placed on a table, beef is torn in a tear properly, and when the muscle is developed, it is sliced thinly in the direction of breaking the fiber, so it is moistened with a small amount of soy sauce.[18] Because it is boiled in soy sauce, it is excellent as summer preservation food. However, in the summer, it is best to boil again once or twice a day for the sake of eating.[19][20]

References

1. chaerrin, park (2018). Journal of Folklore Studies http://www.dbpia.co.kr.access.hanyang.ac.kr/Journal/ArticleDetail/NODE07501497. Missing or empty |title= (help)
2. dohyun, baek (2017). "A Study on the Expressions of Korean Food Taste in Korean Traditional Cuisine". Cite journal requires |journal= (help)
3. "Zhang Zorim". "Keep your winter health with janjorim. 2014-02-13.
4. "quail eggs janjorim". 13 Months later, baby side dishes, quail eggs, jangjorim. 2018-10-15.
5. "Health Effects of the Mushroom Zhang Zorim". [Siitake Mushroom Jangcho Recipe] Protect your family's immune system with a lot of fiber. in half an hour. 2014-02-22.
6. "Special lectures on jangjorim". The fragrant incense burner~ The shiitake mushroom sauce. 2010-06-30.
7. "Zhang Zorim using pork". Pork Bulgogi using jangjorim. 2017-10-27.
8. "Health Effects of Pork Zhang Zorim". Zhang Zorim is high in protein and good for preventing adult diseases and obesity. 2018-12-17.
9. "a pork jangjorim recipe". Making Baekjongwon pork sauce and red pepper sauce. 2018-11-16.
10. "a recipe for pork jangjorim". How can I make '2TV Living Information' Golden Recipe, pork Jangjo-rim, and Jangjo-rim Butter Bibimbap?. 2018-11-20.
11. "How to make pork jangjorim". Rice Crops and pork jangjorim. 2018-11-20.
12. "pork tip". [Dinner's dinner] 'Life Information' A salivary burst of salivary glands - Zhang Zorim! TIP Makes Pork Zhang Zorim. 2018-11-21.
13. "How to make pork jorim". TV 'Life Information' Golden Recipe' : a side dish! How to make 'Jang Jo-rim of pork' and 'Pork stir-frying squid' (Baeng Information Box). 2017-03-21.
14. "Use beef jangjorim". Youtube Soup, Beef Butter Zhang Zorim Launch. 2018-11-27.
15. "Beef Jang-Jorim Recipe". Alteran pork jjoggi, beef marinade jorim, beef assortment soup, Pukbaegi bulgogi, and recipe are concentrated.How to make it?. 2018-04-23.
16. "the popularization of beef jangjorim". Selling "Jeongdo Uulgeum Sogo-si Jangjo-rim" home shopping mall. 2018-05-16.
17. "Launching a beef jorim". eonhan Gang sullae, a simple Young-yang version of 'Braised Beef Jangjo-rim'. 2018-11-21.
18. "convenience in beef jangjorim". Baekseonsaeng who makes beef jorim golden recipe..."How to make it easy with ingredients from home?". 2018-04-17.
19. "Tips of beef jangjorim". 'The secret of the best dish' is the pronoun of 'beef jangjorim'. 2017-03-29.
20. "Tips of beef jangjorim". Do not you want to beef jangjorim?. 2016-02-29.