Korean Jangjorim with Braised Beef and Quail Eggs

Name: Korean Jangjorim with Braised Beef and Quail Eggs
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Side Dish
Ingredients: Beef brisket or flank; Quail eggs; Mirin; Water; Soy sauce; Sugar; Garlic cloves; Ginger; Onion; Green chili; Black peppercorns; Red chili; Green onion

A savory and satisfying Korean side dish

Jangjorim is a classic Korean dish featuring tender braised beef and delicate quail eggs in a savory soy sauce-based broth.

2 h 30 min
4
Intermediate

Ingredients

For the Meat and Eggs

Beef brisket or flank

500g, cut into large chunks

Quail eggs

Mirin

2 tablespoons

Water

4 cups

For the Braising Broth

Soy sauce

1 cup, low sodium

Sugar

1 tablespoon

Garlic cloves

3, peeled and crushed

Ginger

1 thumb-sized piece, sliced

Onion

1, peeled and quartered

Green chili

1, halved

Black peppercorns

1 teaspoon

For Garnishing

Red chili

finely sliced

Green onion

chopped

Preparation

Marinating the Beef

Rinse and Soak

Rinse beef and soak in cold water for 30 minutes to remove excess blood.

Drain and Dry

Drain and pat dry with paper towels.

Parboil

Place beef in a pot, cover with water, bring to a boil, then reduce heat and simmer for 10 minutes.

Preparing the Quail Eggs

Boil Eggs

Carefully place quail eggs in a pot of cold water. Bring to a boil and cook for 4 minutes.

Remove the pot from heat immediately after eggs finish cooking to prevent overcooking.

Cool and Peel

Immediately transfer eggs to an ice bath to cool, then peel.

Use older eggs as they are easier to peel than very fresh ones.

Cooking Process

Braising the Beef

Add blanched beef, soy sauce, sugar, garlic, ginger, onion, green chili, and peppercorns to a pot with mirin and water. Bring to a simmer and cook on medium-low heat for 1.5 hours until tender.

Simmer on medium-low heat to prevent burning.

Adding the Quail Eggs

After braising for 1.5 hours, add peeled quail eggs to the pot and simmer on low heat for an additional 20 minutes.

Maintain low heat to prevent eggs from cracking.

Cooling and Flavor Absorption

Turn off heat and let the pot cool completely to room temperature to allow flavors to meld.

Let the beef cool in the broth to absorb more flavor.

Plating & Serving