Nutrient-Rich Quail Egg and Beef Jangjorim Recipe
Beef Jangjorim with Shiitake Mushrooms and Quail Eggs: Packed with Nutrition and Flavor!
This Jangjorim is perfect for lunchboxes! We’re making a delicious beef Jangjorim, enhanced with the chewy texture of shiitake mushrooms and the rich flavor of quail eggs, making it incredibly nutritious and satisfying. The chewy mushrooms add a wonderful contrast to the tender beef, and even picky eaters will love it with rice. It’s a hearty and beloved side dish for the whole family!
Main Ingredients- 1kg Beef shank (for Jangjorim)
- 4 Dried shiitake mushrooms
- 2 Trays of quail eggs (approx. 20 eggs)
Jangjorim Seasoning- 10 Tbsp Soy sauce
- 2 Tbsp Oyster sauce
- 4 Tbsp Sugar
- 1 Tbsp Mirin (or cooking wine)
- A pinch of toasted sesame seeds
- 10 Tbsp Soy sauce
- 2 Tbsp Oyster sauce
- 4 Tbsp Sugar
- 1 Tbsp Mirin (or cooking wine)
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, soak the beef shank in cold water for at least 30 minutes to remove excess blood. Properly draining the blood is key to a clean-tasting Jangjorim without any gamey odors.
Step 2
Place the quail eggs in a pot with water and a little salt. Cook over low heat until hard-boiled. Gently handle them while cooking to prevent cracking. After boiling, rinsing them under cold water makes them easier to peel. Carefully peel the eggs and set them aside.
Step 3
In a pot, add the drained beef, enough water to cover the meat, soy sauce, and sugar. The amount of water can be adjusted to your preference for the final sauce consistency. Bring to a boil over high heat, then reduce to medium-low and simmer until the beef is tender.
Step 4
When the beef is nearly cooked through (after about 30-40 minutes), add the prepared quail eggs to the pot. Continue to simmer for another 10-15 minutes, allowing the eggs to absorb the flavors.
Step 5
While the Jangjorim is simmering, if any of the quail eggs crack and their contents spill out, carefully remove them. This helps maintain a neat presentation.
Step 6
Trim the tough stems from the shiitake mushrooms and slightly scrape the base of the caps. Slice the mushroom caps thickly, about 0.5cm. Once the beef is almost fully cooked, add the sliced shiitake mushrooms, oyster sauce, and mirin. Increase the heat to high and stir-fry quickly until the sauce thickens slightly. It’s important to maintain the chewy texture of the mushrooms.
Step 7
Once the Jangjorim has a glossy sheen and the sauce has reduced to a desirable consistency, turn off the heat. Sprinkle generously with toasted sesame seeds for a final touch of aroma and flavor.
Step 8
Slice the finished Quail Egg and Beef Jangjorim into bite-sized pieces and arrange them attractively in a serving dish. Enjoy this hearty and flavorful side dish with a bowl of warm rice!
