Braised Beef Brisket and Quail Eggs: A Rich Broth and Tender Texture Delight
Soft and Tender Beef Brisket and Quail Egg Jangjorim (Soy-Braised Dish) Recipe
This Jangjorim features tender beef brisket and chewy quail eggs, creating a fantastic flavor combination. By simmering the beef brisket to create a deep, rich broth, the gravy is wonderfully infused into the ingredients, and the meat remains incredibly tender. It’s a dish that’s perfect as a side for any meal, including packed lunches, making your table a feast. Enjoy this savory delight!
Main Ingredients
- 540g quail eggs (approx. 15-20 eggs)
- 300g beef brisket
- 20 whole garlic cloves
- 1.2L water
- 1 stalk of green onion (white part only)
- 1 piece of dried kelp (dashima), about 10x10cm
- 0.5 Tbsp whole black peppercorns
- Pinch of ginger powder (or 1 slice of fresh ginger)
Braising Sauce Ingredients
- 180ml soy sauce (Korean soup soy sauce)
- 3 Tbsp cooking wine (mirin or sake)
- 1.5 Tbsp sugar
- 1 Tbsp corn syrup or rice syrup (for finishing)
- 180ml soy sauce (Korean soup soy sauce)
- 3 Tbsp cooking wine (mirin or sake)
- 1.5 Tbsp sugar
- 1 Tbsp corn syrup or rice syrup (for finishing)
Cooking Instructions
Step 1
First, peel the quail eggs and set them aside. (Boiling them first makes peeling easier.) Pat the beef brisket dry with paper towels to remove any surface blood. Place the brisket in boiling water and blanch for about 3 minutes to remove impurities and any gamey odor.
Step 2
Discard the blanching water. Pour 1.2L of fresh water into the pot. Add the blanched beef brisket, the white parts of the cleaned green onion, the piece of kelp, whole black peppercorns, and ginger powder (or fresh ginger slices). Bring to a boil over high heat.
Step 3
Once the water comes to a rolling boil, remove the kelp after about 10 minutes. Boiling kelp for too long can result in a bitter taste. Cover the pot, reduce the heat to medium-low, and simmer for about 30 minutes. This allows the beef brisket to release its deep, rich flavor into the broth.
Step 4
After 30 minutes, remove the beef brisket from the broth. Let it cool slightly until it’s comfortable to handle, then cut it into bite-sized pieces. Be careful not to cut it while it’s too hot, as it might fall apart.
Step 5
Remove the green onion and other solids from the broth, leaving only the clear liquid. Add the soy sauce (180ml, about 1 standard Korean paper cup), cooking wine (3 Tbsp), and sugar (1.5 Tbsp) to the broth and mix well to create the braising sauce.
Step 6
Add the prepared quail eggs and the cut beef brisket to the pot with the braising sauce. Maintain medium-low heat and simmer until the sauce thickens slightly and coats the ingredients, allowing the flavors to meld. Stir occasionally to ensure even cooking.
Step 7
Beef brisket can sometimes have a bit more fat compared to other cuts like shank or round. As the Jangjorim simmers, some oil may rise to the surface. To achieve a cleaner taste and appearance, you can gently skim off some of this oil with a spoon periodically.
Step 8
About 10 to 15 minutes before the end of the simmering time, add the whole garlic cloves to the pot. Let them cook along with the other ingredients. The garlic will soften and add a wonderful aroma and flavor to the Jangjorim.
Step 9
Just before turning off the heat, stir in the corn syrup or rice syrup (1 Tbsp). This adds a beautiful gloss and a subtle sweetness, enhancing the overall dish. Once the ingredients are well-coated and the sauce has reached a desirable consistency, your delicious Beef Brisket and Quail Egg Jangjorim is ready!
