Love this Jangsanjeok (Korean simmered teriyaki-style beef patties)? Try other Korean recipes for more inspiration!
I received a wonderful package from my brother and sister-in-law in Korea this week: ramen, Korean coffee, dried laver, spicy tuna, and a beautifully photographed Korean cookbook. The dish that leapt off the pages at me was Jangsanjeok — small, lacquered squares of beef in a sticky dark sauce sprinkled with chopped nuts.
The ingredient list read like a love letter to my palate: beef, soy sauce, ginger, garlic, green onions, and honey. Those are the flavors I gravitate toward when deciding what to cook. The photograph showed deeply colored patties glazed almost black with sauce, and I knew I had to recreate them.
My first attempt was fine but too salty for how we eat at home. While I adore salt, the original proportions made the patties overwhelming when eaten as a main bite atop rice. They worked well as tiny nibbles between banchan, but at our table the kids tend to eat quickly and in large bites, which demanded a milder sauce.
I adjusted the recipe to reduce sodium and balance the sweetness. I prefer raw sugar for its subtle molasses notes and because it helps form the glossy lacquer that coats the beef. A final sprinkle of toasted sesame seeds adds that lovely toasty, nutty finish that complements the garlic and ginger.
Redolent with garlic and ginger, visually appealing, family-friendly, simple and economical to prepare, and made from easy-to-find ingredients, Jangsanjeok has earned a place in our regular rotation. A heartfelt thanks to Nate and Sun Hwa in Daegu for sending the inspiration!
Mix the patty ingredients with your hands until evenly combined. Divide into two portions and press each into a square or rectangle about 1/2″ thick on a rimmed baking sheet. Uniform thickness ensures even cooking.
Jangsanjeok | Korean Simmered Teriyaki Style Beef Patties
Rebecca Lindamood
Ingredients
- 2 pounds lean ground beef
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 teaspoons salt
- 1 tablespoon finely minced green onion
- 1 tablespoon finely minced garlic
- 4 tablespoons raw sugar (or granulated sugar)
- 3/4 teaspoon freshly ground black pepper
- Ingredients for Simmering Sauce:
- 5 tablespoons soy sauce
- 1/4 cup + 2 tablespoons water
- 1/4 cup + 2 tablespoons unsweetened apple juice
- 6 tablespoons raw sugar
- 2 tablespoons honey
- 10 cloves garlic (peeled, thinly sliced)
- 1-1/2 ” piece of ginger (thinly sliced or julienned)
- 3 whole small dried red chilis (or 1 tsp crushed red pepper, adjust to taste)
- 2 whole green onions (trimmed)
- Optional for garnish: toasted sesame seeds, minced green onions
Instructions
- Preheat the oven to broil with the rack 6–8 inches from the element. Alternately, use a hot grill.
- Combine the ground beef with the patty ingredients in a medium bowl. Mix with your hands until evenly distributed. Divide into two portions and pat each into a 1/2″ thick square or rectangle on a rimmed baking sheet.
- Broil or grill the patties about 3 minutes on the first side. Carefully flip using one spatula underneath and one lightly pressing on top to prevent breakage. Return to the broiler or grill and cook until done (about 4 more minutes under my broiler). Remove and let cool completely.
- While the patties cool, combine all simmering sauce ingredients in a large skillet or braiser.
- When patties are cool, cut into 1 to 1 1/2-inch squares. Bring the sauce to a boil over medium-high, stir, then add the patties. Reduce heat to medium-low and simmer, basting and turning occasionally, until the sauce is thick, syrupy, and mostly absorbed, coating the patties.
- Serve over rice with ginger scallion sauce, as a snack, or as part of banchan. Sprinkle with toasted sesame seeds and minced green onions if desired.
Notes
Nutrition
Nutritional information is an estimate; calculate using your actual ingredients if needed.
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