Tomatosogogijangjorim Recipe: Everything You Need to Know About This Iconic Korean Dish

🇰🇷 The recipe below is based on official Korean MFDS (Ministry of Food and Drug Safety) data.

Seeking an authentic recipe? This guide shows you how to make this delightful Korean braised beef. Tomato Sogogi Jangjorim (Braised Beef with Tomatoes and Quail Eggs) is a flavorful, nutritious Korean side dish, ideal for meal prepping or serving with rice. You’ll master traditional methods with a modern twist. This guide is based on official MFDS (Ministry of Food and Drug Safety) data, providing precise measurements and nutrition.

## History of Jangjorim

Jangjorim, a traditional Korean braised dish, has been a household staple for centuries, prized for its savory depth and tender meat. Typically beef-based, often with quail eggs, it’s a quintessential banchan. The tomato addition is a newer adaptation, introducing subtle sweetness and acidity, balancing the rich soy sauce. This fusion makes a unique, beloved contemporary take on a timeless dish.

## Ingredients for

To create authentic , gather these ingredients, based on MFDS specifications:

* Beef Top Round : 200g (Substitute with brisket or sirloin)
* Quail Eggs : 100g (Boiled, peeled)
* Cherry Tomatoes : 100g (Halved)
* Garlic : 30g (Peeled, whole cloves)
* Korean Shishito Peppers : 50g (Ggwari-gochu, stems removed; mild green peppers can substitute)
* Onion : 45g (Roughly chopped)

**Seasoning Sauce :**

* Seasoned Soy Sauce : 30g
* White Pepper : 1g
* Fish Sauce : 15g
* Sugar : 15g

## Cooking Steps

Follow these precise steps for a perfect:

1. **Prepare Beef:** Cut beef top round into 3-4 cm chunks. Parboil 5-7 minutes to remove impurities. Drain and rinse.

2. **Combine Ingredients:** In a pot, combine beef, peeled quail eggs, whole garlic, and chopped onion.
3. **Add Seasoning:** Pour in the seasoning sauce. Add water to just cover (approx. 200-250ml).
4. **Braise:** Boil over medium-high heat. Reduce to low, cover, and simmer 30-40 minutes until beef is tender. Stir occasionally.
5. **Introduce Vegetables:** Add halved cherry tomatoes and Korean shishito peppers. Simmer 5-10 minutes, uncovered, until tomatoes soften and peppers cook. Sauce will reduce.

6. **Serve:** Remove from heat. Rest briefly before serving. Flavors deepen as it cools.

## Nutrition (per serving, based on MFDS data)

| Nutrient | Amount |
|:———— |:———- |
| Calories | 282.6 kcal |
| Protein | 33.7 g |
| Fat | 8.5 g |
| Carbohydrate | 17.5 g |
| Sodium | 1205.1 mg |
| Dietary Fiber | 2.3 g |

## Mom’s Tips for Perfect

* **Beef Tenderness:** For melt-in-your-mouth beef, pre-soak in cold water 30 min before parboiling. Braise longer on low heat.
* **Flavor Depth:** For a richer, darker sauce, add a splash of dark soy sauce with the seasoned soy sauce.
* **Tomato Integration:** Add cherry tomatoes during the last 10-15 minutes. This prevents mushiness and retains freshness.

## Cultural and Regional Significance

Jangjorim is a comfort food across South Korea, found in homes and restaurants. A versatile banchan, enjoyed hot or cold, it’s a vital protein source. Tomato inclusion in showcases Korean cuisine’s evolving nature, blending tradition with global ingredients for classic and modern palates.

## FAQ about

* **Q: Can I make ahead of time?**
A: Yes! It tastes better the next day. Store in an airtight container in the refrigerator for up to 3-4 days.
* **Q: What can I serve with ?**
A: Traditionally served with warm white rice. Also pairs well with other banchan, a simple soup, or in bibimbap.

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