Kim Soo-mi’s Style Beef and Quail Egg Soy Sauce Braise: The Ultimate Rice-Thief Side Dish
When You Have No Appetite, Try This Golden Recipe for Beef and Quail Egg Soy Sauce Braise by Kim Soo-mi!
We’ve recreated Kim Soo-mi’s famous recipe for beef and quail egg soy sauce braise, a beloved side dish for the whole family! Its perfectly savory and sweet flavor is so delicious that once you make it, you’ll have a satisfying side dish for days. This nutrient-rich braise is perfect for special occasions or just everyday meals, helping to stimulate your appetite. Get ready for a truly delightful culinary experience!
Main Ingredients- 500g tender beef sirloin (Hongdukkae-sal)
- 4 cups peeled and boiled quail eggs
- 2 handfuls of fresh Korean chili peppers (Gwarrigochu)
- 1 large green onion (divided in half for use)
- 1 cup whole peeled garlic cloves
- 6 bay leaves for removing gamey odor
- 3 Tbsp soju (for tenderizing and deodorizing)
Braising Sauce- 600ml beef broth from boiling (the secret to deep flavor!)
- 200ml regular soy sauce (jin-ganjang, not soup soy sauce)
- 2 Tbsp sugar for a touch of sweetness
- 2 Tbsp oligodang (corn syrup) for gloss and sweetness
- 1 Tbsp soju (enhances flavor!)
- 1 Tbsp plum extract (for a sweet and sour note)
- 1 Tbsp sesame oil for nuttiness
- 0.5 tsp ginger powder for a subtle ginger aroma
- A pinch of toasted sesame seeds for garnish
- 600ml beef broth from boiling (the secret to deep flavor!)
- 200ml regular soy sauce (jin-ganjang, not soup soy sauce)
- 2 Tbsp sugar for a touch of sweetness
- 2 Tbsp oligodang (corn syrup) for gloss and sweetness
- 1 Tbsp soju (enhances flavor!)
- 1 Tbsp plum extract (for a sweet and sour note)
- 1 Tbsp sesame oil for nuttiness
- 0.5 tsp ginger powder for a subtle ginger aroma
- A pinch of toasted sesame seeds for garnish
Cooking Instructions
Step 1
First, wash the Korean chili peppers and remove their stems. Cut the green onion into large pieces. The quail eggs should be pre-boiled and peeled. Using tender sirloin beef will make this dish even more delicious.
Step 2
Soak the beef in cold water for about 30 minutes to remove any blood. Properly draining the blood is key to achieving a clean and odorless braise. Change the water once or twice during this process for best results.
Step 3
After draining, cut the beef into three equal pieces suitable for eating. Place the beef in a pot with 800ml of water, half of the green onion, 6 bay leaves, and 3 Tbsp of soju. Cover and simmer over high heat for 30 minutes. This step effectively removes any gamey smell from the beef.
Step 4
While the beef is simmering, continuously skim off any foam or impurities that rise to the surface. Removing this foam will ensure a clear and refreshing broth, preventing the braise from becoming cloudy.
Step 5
Once the beef is cooked after 30 minutes, remove it from the pot. Let it cool slightly, then shred it into bite-sized pieces along the grain. Shredding by hand allows the sauce to penetrate the meat more effectively, enhancing the flavor.
Step 6
Pour 600ml of the beef broth (strained if necessary) into a clean pot. Add the boiled and peeled quail eggs.
Step 7
Add the shredded beef to the pot as well, preparing to simmer everything together.
Step 8
Now it’s time to add the braising sauce ingredients. Pour in 200ml of regular soy sauce, add the remaining half of the green onion, and a generous amount of whole peeled garlic cloves. Mix in 2 Tbsp of sugar, 1 Tbsp of plum extract, and 0.5 tsp of ginger powder. Bring to a boil.
Step 9
Once the sauce comes to a boil, skim off any foam again. Reduce the heat to medium-low and let it simmer gently for 15-20 minutes. This allows the sauce to reduce slightly and the flavors to deeply infuse into the beef and eggs. Slow simmering is crucial for developing the rich taste.
Step 10
Finally, add 2 Tbsp of oligodang for a glossy finish and added sweetness. Taste the braise and adjust the seasoning if needed by adding more soy sauce or oligodang to suit your preference. (Note: While Kim Soo-mi’s original recipe uses a 1:1 ratio of broth to soy sauce, I’ve reduced the soy sauce to one-third to make it less salty. Feel free to adjust it to your liking!)
Step 11
Add the Korean chili peppers and stir gently for about 1 minute, just until they are heated through and slightly tender. The fragrance of the chili peppers will enhance the overall flavor of the braise, and their slight crunch adds a delightful texture. If serving to children, omit the chili peppers. If you enjoy a spicier kick, you can add 1-2 chopped fresh red chilies (cheongyang-gochu). The key is to cook the chili peppers briefly so they don’t become mushy. Enjoy the braised garlic and chili peppers along with the beef and eggs for a more complex and satisfying meal.
Step 12
Just before turning off the heat, generously sprinkle with toasted sesame seeds and drizzle in 1 Tbsp of sesame oil. This final touch will add a wonderful aroma and nutty flavor to complete the dish.
Step 13
Your delicious and nutritious Kim Soo-mi style beef and quail egg soy sauce braise is now complete! This ‘rice-thief’ dish, with its perfect savory-sweet balance, will have you finishing your rice bowl in no time. Prepare this satisfying and tasty side dish that’s perfect for keeping in the refrigerator and enjoying over several days. It’s incredibly versatile!
