If you want to increase the meat, you don’t have to increase it 1:1 ratio because you will end up with way more liquid but I would say try starting doubling the liquid and then 2/3 of the way cooked, taste the meat. If you feel it needs more, just add a bit more soy sauce and sugar to your taste. Remember the sauce will taste a lot stronger than the meat – so be sure to taste the meat. Good luck!

Thank you! Sorry I missed it! Should I double the amount of the water, soy sauce, and sugar if I want to cook 1 – 1.5kg of meat?

the recipe has the water amount? It’s 2 1/2 cup for 1/2 lb of beef. thank you!

Thank you Jackie! And yes, I would recommend making Gamja jorim in a separate pot because it requires different cooking time and also unless you use whole unpeeled baby potatoes, the potatoes may make the whole liquid cloudy and pasty which is not going to be fun to eat. Gamja jorim is usually made with much less liquid and you end up with very little at the end.

Hi Vivian, if it became slimy it can be because it’s spoiled. Did you leave it out at room temperature longer? Or use more water or simmered a little less? If the sauce was less salty, it could spoil faster. If the sauce just coagulated, that’s normal – it kind of just means the meat has some gelatin in it. Hope that helps.

Hi, I love the recipe. The first time I made it, the jangjorim kept for weeks. The second time, it became slimy after just a week in the fridge (the liquid coagulated and became a strange consistency that does not seem normal). Do you know why this happened (and how to prevent it)? Thank you so much