Savory Soy-Braised Beef: A Family Favorite Side Dish
Alt-ran Lee Ji-sun’s Recipe: Homemade Restaurant-Style Braised Beef (Brisket or Shank) & Quail Eggs
The ultimate homemade side dish that delights the whole family! Made with premium beef brisket or shank, this soy-braised beef is incredibly tender and flavorful. Perfect for everyday meals or for impressing guests, it’s a guaranteed hit!
Braised Beef Ingredients- 350g Beef shank or brisket
- 20 Boiled quail eggs
- 5 Cloves whole garlic
Broth Ingredients for Boiling Beef- 2.5L Water
- 500g Beef shank or brisket (for broth)
- 1/2 Large leek
- 180g Daikon radish
Braising Sauce- 500ml Beef broth
- 100ml Soy sauce (jin-ganjang)
- 1/2 Onion
- 1 Tbsp Corn syrup (mul-yeot)
- 1 Tsp Whole peppercorns
- 5g Ginger (or a little julienned ginger)
- 2.5L Water
- 500g Beef shank or brisket (for broth)
- 1/2 Large leek
- 180g Daikon radish
Braising Sauce- 500ml Beef broth
- 100ml Soy sauce (jin-ganjang)
- 1/2 Onion
- 1 Tbsp Corn syrup (mul-yeot)
- 1 Tsp Whole peppercorns
- 5g Ginger (or a little julienned ginger)
Cooking Instructions
Step 1
First, cut the 350g of beef shank or brisket for the main braised dish into large pieces, about 6cm in size. Cutting them too small might cause them to break apart during cooking, so aim for a substantial size.
Step 2
Place the 500g of beef for the broth in a large pot. Add 2.5L of water, a roughly chopped 1/2 leek, and 180g of daikon radish. The daikon radish helps tenderize the beef, preventing it from becoming tough. Bring to a boil over high heat, then reduce to medium heat. Skim off any impurities that rise to the surface periodically, and simmer for about 1 to 1.5 hours until a rich broth is formed.
Step 3
Once the beef for the broth is well-cooked, remove it from the pot and let it cool slightly. Then, shred the beef by hand along the grain. Shredding it this way allows the braising liquid to penetrate better than slicing with a knife, resulting in a more flavorful dish. Set the shredded beef aside.
Step 4
Now, let’s make the braising sauce. In a pot, combine 500ml of the reserved beef broth, 100ml of soy sauce, the roughly chopped 1/2 onion, 1 Tbsp corn syrup, 1 Tsp whole peppercorns, 5g of thinly sliced ginger (or julienned ginger), 10 quail eggs (previously boiled), and the shredded beef. (Tip: You can add the quail eggs in batches of 10 or adjust the quantity according to your preference.)
Step 5
Place the pot with all the ingredients over high heat and bring to a boil. Once boiling, reduce the heat to medium-low, leave the lid slightly ajar, and simmer gently for about 30 minutes, allowing the flavors to meld. Cook until the sauce has reduced to a glaze and the beef and quail eggs are well-infused. Turn off the heat once done. The flavor will deepen further as it cools.
