This salty side dish is often eaten with rice (the rice should be short grain, and prepared in the Korean style).


  • 1 lb. flank steak
  • 2 whole cloves of garlic
  • 1 sm. jalapeno pepper
  • 1/3 c. or more sugar
  • 2/3 c. or more soy sauce
  • 1/3 c. or more water
I'm sorry for the less than exact measurements. It's really something I prepare without paying too much attention to the exact amounts.


  1. Cut the flank steak, along the grain, into strips approximately 1/2 an inch or so wide. Cut the strips into pieces about 1 inch long. Place all of the ingredients in a small pan. The soy sauce/water solution should cover or almost cover the rest of the ingredients.
  2. Bring to a boil and then reduce to medium heat. Boil the beef for about 30 minutes. Add water if the liquid level gets low, and add sugar if the solution doesn't taste sweet enough. (And what is sweet enough? Alas, I can't really explain it. Unless you've tasted jangjorim before, you'll just have to give the recipe a whirl and then adjust the amount of sugar the next time according to your own desires.)
  3. Let cool. Pour everything into a jar, and refrigerate overnight. Remove any fat that has solidified.
That's it.

Eat it with rice--if you prepare, say, a 1/2 c. of dry rice, sprinkle some of the sauce on top of the rice, and eat it with three or four pieces of jangjorim.

You can also just eat it as a snack.