Korean Jangjorim with Braised Beef and Quail Eggs
Jangjorim is a classic Korean dish featuring tender braised beef and delicate quail eggs in a savory soy sauce-based broth.
Preparation
Get these tasks done before you start cooking.
Marinating the Beef
- 1
Rinse and Soak
Rinse beef and soak in cold water for 30 minutes to remove excess blood.
- 2
Drain and Dry
Drain and pat dry with paper towels.
- 3
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
- 1
Boil Eggs
Carefully place quail eggs in a pot of cold water. Bring to a boil and cook for 4 minutes.
Tip: Remove the pot from heat immediately after eggs finish cooking to prevent overcooking.
- 2
Cool and Peel
Immediately transfer eggs to an ice bath to cool, then peel.
Tip: Use older eggs as they are easier to peel than very fresh ones.
How to Make Korean Jangjorim with Braised Beef and Quail Eggs
Total time: 3 h 20 min · Yields 4 servings
- 1
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.
- 2
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.
- 3
Cooling and Flavor Absorption
Turn off heat and let the pot cool completely to room temperature to allow flavors to meld.
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