Quail Egg and Beef Jangjorim: The Quintessential Korean Side Dish
Quail Egg and Beef Jangjorim: The Quintessential Korean Side Dish
Easy Recipe for Delicious Quail Egg and Beef Jangjorim That Keeps Well
When your refrigerator is bare, the most satisfying side dish is a hearty Jangjorim! I’ve created an easy and delicious version of quail egg and beef Jangjorim, my own way, that you can enjoy without getting tired of it for a long time. It’s a flavor loved by everyone, so give it a try!
Main Ingredients- 300g Korean beef shank (use a tender cut for Jangjorim)
- 48 quail eggs (convenient to use pre-shelled)
- 1 medium onion (adds depth of flavor)
- 1 leek root (cleaned and prepped)
- 5 cloves whole garlic (use large cloves)
Jangjorim Seasoning- 1 cup (200ml) Korean soy sauce (use a teacup as a measure)
- 3 cups water (600ml, three times the amount of soy sauce)
- 1 Tbsp sugar (adjust to taste)
- 2 Tbsp cooking wine (mirin or cheongju)
- 2 Tbsp corn syrup (for gloss and sweetness)
- 1 Tbsp whole peppercorns (enhances flavor and removes gaminess)
- 1 cup (200ml) Korean soy sauce (use a teacup as a measure)
- 3 cups water (600ml, three times the amount of soy sauce)
- 1 Tbsp sugar (adjust to taste)
- 2 Tbsp cooking wine (mirin or cheongju)
- 2 Tbsp corn syrup (for gloss and sweetness)
- 1 Tbsp whole peppercorns (enhances flavor and removes gaminess)
Cooking Instructions
Step 1
First, place the quail eggs in a pot and cover with enough water to submerge them. Boil for about 15 minutes. While the quail eggs are boiling, soak the beef in cold water for about 10 minutes to remove excess blood. Properly draining the blood is key to preventing any gamey smell in the Jangjorim.
Step 2
As soon as the boiled quail eggs are removed from the heat, immediately plunge them into cold water to cool them down quickly. This step makes peeling the shells much easier.
Step 3
Carefully peel the shells off the cooled quail eggs. If you’re short on time or prefer a neater appearance, I highly recommend purchasing pre-shelled quail eggs from the supermarket! (Note: they can be about twice the price.)
Step 4
In a wide pot, combine 1 teacup of soy sauce and 3 cups of water. Add the cleaned onion, leek root, and whole garlic cloves. These aromatics will infuse the Jangjorim with a deep, rich flavor.
Step 5
Now, place the pot over medium-low heat and bring it to a simmer. Once the seasoning mixture starts to boil, add 1 tablespoon of sugar. Sugar helps to mellow out the saltiness of the soy sauce.
Step 6
Add 2 tablespoons of cooking wine (mirin or cheongju). Cooking wine is crucial for removing any gamey odor from the beef and adding a savory depth of flavor.
Step 7
Add 1 tablespoon of whole peppercorns. Whole peppercorns are effective in enhancing the overall flavor of the Jangjorim and eliminating any unwanted smells. If you have bay leaves, adding 1-2 leaves at this stage would also be beneficial.
Step 8
Carefully place the beef shank, from which the blood has been removed, into the simmering seasoning mixture. Ensure the beef is mostly submerged in the liquid.
Step 9
Periodically test the beef with a chopstick. When a chopstick can easily pierce through the meat, it’s time to remove it. If the chopstick still meets resistance, reduce the heat to low and continue simmering for a bit longer.
Step 10
After removing the cooked beef, add the prepared shelled quail eggs to the Jangjorim seasoning. Temporarily turn off the heat. Let the removed beef cool slightly, then shred it along the grain into bite-sized pieces.
Step 11
Return the shredded beef to the pot. Now, simmer gently over low heat. Be cautious, as high heat can cause the seasoning to burn.
Step 12
Add 2 tablespoons of corn syrup. Corn syrup adds a lovely sheen and a subtle sweetness to the Jangjorim. Taste and if you prefer it sweeter, add a little more corn syrup according to your preference.
Step 13
Gently stir the quail eggs with a spoon as they simmer to ensure they absorb the seasoning evenly. Quail eggs are delicate, so stir carefully to prevent them from breaking. Continue simmering for about 10-15 minutes until the sauce has reduced to a syrupy consistency.
Step 14
Your nutritious and delicious Quail Egg and Beef Jangjorim is complete! It’s excellent served with warm rice or as a lunchbox side dish. Stored in the refrigerator, it stays delicious for about a week.
