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Korean Soy Braised Beef and Peppers (Changjorim) Recipe


Korean Soy Braised Beef and Peppers (Changjorim) Recipe

Soy Braised Beef (Changjorim)

Naomi Imatome
This salty soy braised beef is a sensational Korean side dish. The meat becomes tender and well-flavored from long simmering and the chilies give the meat a spicy kick. For less heat, remove the seeds from the peppers before cooking or cut down the amount of peppers you are using. I like my changjorim to be on the salty and spicy side, but I have had sweeter versions that were delicious as well. If you prefer the sweet version, add more sugar and only a couple peppers to your pot.

Prep Time: 5 minutes

Cook Time: 2 hours

Total Time: 2 hours, 5 minutes


  • 1 pound brisket, beef shank, or lean stew meat, cut into large chunks
  • 4 cups water
  • 1 cup soy sauce
  • 1/4 cup sugar
  • 8 garlic cloves, peeled
  • 8 green chili peppers
  • 3-4 medium boiled egg, peeled (optional)


  1. Add all ingredients to a large pot and bring to a boil.

  2. Simmer gently for 1-2 hours, or until meat is tender.

  3. If adding eggs, put in 15 minutes before end of cooking time.

  4. Let cool, remove meat and slice or shred into small strips.

  5. Return to liquid with garlic cloves and peppers and serve.

(Serves 8 as a side dish)

Like many salted Korean side dishes, changjorim will stay good for a couple weeks if stored in an airtight container in your refrigerator. Because it is very salty, it is usually eaten in small amounts with rice and other dishes.
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