Korean Jangjorim with Braised Beef and Quail Eggs
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
For the Braising Broth
For Garnishing
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.
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.
Cooling and Flavor Absorption
Turn off heat and let the pot cool completely to room temperature to allow flavors to meld.
Plating & Serving
Korean Jangjorim with Braised Beef and Quail Eggs
Korean Jangjorim with Braised Beef and Quail Eggs
Plating & Serving
Serve the jangjorim in a shallow dish or bowl, garnished with sliced red chili and chopped green onion for color and freshness.