Jang Ho-jun's Beef and Potato Jorim
A Japanese-style nikujaga potato braise, where beef belly's rich oil coats potatoes and various root vegetables, simmered to a sweet and savory finish.
Ingredients needed 2 servings
Recipe
Cooking tips
- When using fatty beef belly, there's no need to add extra cooking oil — the meat's natural fat provides plenty of flavor for stir-frying.
- After braising, letting the dish cool to room temperature allows the seasoning to penetrate the ingredients deeply, especially compared to eating it right away.
Recommended for
- Those who want a sweet and savory rice dish to make a hearty meal.
- Those looking for a practical, make-ahead lunchbox side that lasts the whole week.
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