Tender Quail Egg and Beef Jangjorim
The Ultimate Korean Side Dish: Quail Egg and Beef Jangjorim Recipe
Discover the delightful flavors of Quail Egg and Beef Jangjorim, a beloved Korean comfort food. This recipe features tender beef and chewy quail eggs simmered in a savory and slightly sweet soy sauce-based glaze. Perfect for beginners and a guaranteed hit with the whole family, it’s the ultimate rice companion!
Main Ingredients
- Beef (for Jangjorim) 150g
- Quail Eggs 2 packs (approx. 20-24 eggs)
- Cheongyang Peppers 2
For Boiling Beef
- Onion 1/2
- Green Onion 1 stalk
- Peppercorns, a pinch
- Cooking Wine (Mirin) 1 Tbsp
For Boiling Quail Eggs
- Salt 1/2 Tbsp
- Vinegar 1/2 Tbsp
Jangjorim Sauce
- Soy Sauce 5 Tbsp
- Oligosaccharide (or Corn Syrup) 3 Tbsp
- Cooking Wine (Mirin) 1 Tbsp
- Beef Broth (from boiling beef)
- Onion 1/2
- Green Onion 1 stalk
- Peppercorns, a pinch
- Cooking Wine (Mirin) 1 Tbsp
For Boiling Quail Eggs
- Salt 1/2 Tbsp
- Vinegar 1/2 Tbsp
Jangjorim Sauce
- Soy Sauce 5 Tbsp
- Oligosaccharide (or Corn Syrup) 3 Tbsp
- Cooking Wine (Mirin) 1 Tbsp
- Beef Broth (from boiling beef)
- Soy Sauce 5 Tbsp
- Oligosaccharide (or Corn Syrup) 3 Tbsp
- Cooking Wine (Mirin) 1 Tbsp
- Beef Broth (from boiling beef)
Cooking Instructions
Step 1
First, let’s prepare the quail eggs. In a pot, add enough water to cover the quail eggs. Add 1/2 Tbsp of salt and 1/2 Tbsp of vinegar to the water. (Vinegar and salt help make peeling easier.) Once the water is boiling, cook the quail eggs for about 10 minutes. Immediately transfer the cooked quail eggs to cold water to cool them down. Once completely cool, carefully peel the shells and set them aside. If the shells are stubborn, gently tap them to loosen before peeling.
Step 2
Next, we’ll prepare the beef. In a pot, combine the beef, 1/2 onion, 1 green onion stalk, 1 Tbsp of cooking wine, and a pinch of whole peppercorns. Add enough water to cover the beef and simmer over medium heat for about 20-30 minutes, or until tender. Once cooked, let the beef cool slightly. Remove any tough sinew, then shred the beef along the grain into bite-sized pieces. Do not discard the water used to boil the beef; we’ll use it as a flavorful broth.
Step 3
Now, let’s make the jangjorim sauce and simmer everything together. In a pot, add the prepared quail eggs, shredded beef, and 2 finely chopped Cheongyang peppers. Mix in 5 Tbsp of soy sauce, 3 Tbsp of oligosaccharide (or corn syrup), and 1 Tbsp of cooking wine. Pour in enough reserved beef broth to come about halfway up the quail eggs. (You can adjust the soy sauce amount to your preference. It’s recommended to start with less soy sauce and add more after tasting, to avoid making it too salty.)
Step 4
With all ingredients and sauce ready, bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low, remove the lid, and let it simmer gently until the liquid has reduced to a thick glaze. The flavors will meld beautifully as the sauce thickens. Your delicious Quail Egg and Beef Jangjorim is now ready! It tastes even better once it has cooled slightly and the flavors have had time to fully infuse.
