Tender Beef and Quail Egg Braised in Soy Sauce: A Delicious Recipe
The Secret to Making Perfectly Flavored Beef and Quail Egg Jangjorim
Do you ever find yourself wondering what to cook for your children’s side dishes? Do they know you ponder over their meals? Sometimes, when they get the same side dish two days in a row, they might say, ‘We ate this this morning…’ It’s true. I start counting the days left in the vacation…^^; Today, I’m sharing a beloved homemade side dish that both children and adults will love: Beef and Quail Egg Jangjorim. While jangjorim made with plenty of beef like eye round or shank is delicious, today we’re adding extra nutrition with small quail eggs instead of chicken eggs, and enhancing the flavor with Korean chili peppers (kwari gochu). It might seem common, but once you make it, it’s a fantastic homemade meal that’s perfect for mixing with rice. The braising liquid is so flavorful, you’ll want to eat it with rice!
Main Ingredients- 2 trays of quail eggs (approx. 20-25 eggs)
- 150g beef (eye round or top round)
- 1 handful of Korean chili peppers (kwari gochu, approx. 10-15 peppers)
- 10 dried shiitake mushrooms
- 1 piece of dried kelp (dashima), 5cm long
- 3 cloves of garlic
Cooking Instructions
Step 1
First, we’ll boil the quail eggs. A small tip for boiling is to add a little vinegar and salt to the water. This helps prevent the quail eggs from cracking easily and makes them easier to peel. Boil them for exactly 3 minutes after the water starts boiling. Overcooking can cause them to burst, so precise timing is important.
Step 2
Once boiled, immediately place the quail eggs in cold water. This process helps them cool down and the shells contract, making them much easier to peel.
Step 3
After peeling the quail eggs, set them aside. For the beef, soak it in cold water for about 10 minutes to remove any blood. Then, pat it completely dry with paper towels. Removing the blood is crucial for a clean-tasting jangjorim without any gamey smell.
Step 4
In a pot, add the dried kelp and shiitake mushrooms, then pour in enough water to make a broth. Once the water boils, remove the kelp. Add the prepared beef and simmer over medium heat for about 30 minutes until the beef is tender. It’s important to simmer the beef long enough for it to become tender.
Step 5
When the beef is tender, add all the braising sauce ingredients: soy sauce, oligosaccharide, sugar, cooking wine, and vinegar. Once the sauce comes to a rolling boil, add the prepared quail eggs and simmer together for about 5 minutes. This allows the quail eggs to absorb the delicious flavors.
Step 6
Once the quail eggs have a nice color, add the washed Korean chili peppers (kwari gochu). These peppers cook quickly, so don’t overcook them; just simmer for a short while longer until they are slightly tender. They add a pleasant mild spiciness and aroma.
Step 7
When all the ingredients have melded and the sauce has thickened slightly, turn off the heat. Finally, drizzle a few drops of sesame oil over the dish. This adds a wonderful nutty aroma that enhances the overall flavor. Your delicious Beef and Quail Egg Jangjorim is ready!
