Tender Beef and Chili Pepper Soy Braise
Tender Beef and Chili Pepper Soy Braise
The Ultimate Golden Recipe for Beef, Quail Eggs, and Chili Peppers Soy Braise – Perfect for Mixing with Rice
I’ve made a delicious Baek Jong-won style beef and quail egg soy braise that’s always a hit. I didn’t forget to add my favorite chili peppers (kwari gochu) for extra flavor. Pricking the chili peppers with a fork allows the savory braising liquid to permeate them, making them incredibly flavorful. Baek Jong-won’s beef soy braise recipe features a generous amount of broth, perfect for mixing with rice for a delightful meal. A bowl of hot rice with a touch of butter, served with just kimchi, is enough to finish a hearty meal. Tender beef infused with savory flavors, chewy quail eggs, and aromatic chili peppers bursting with salty broth—this rich and nutritious soy braise is a golden recipe you must try!
Ingredients- Beef for braising (eye of round) 500g
- Quail eggs 1 tray (approx. 30)
- Korean chili peppers (kwari gochu) 1 handful (approx. 100g)
- Water 1.8L
- Soy sauce 1 cup (200ml)
- Sugar 1/2 cup (100g)
- Cooking wine (mirin/soju) 1/6 cup (100ml)
Cooking Instructions
Step 1
Prepare the beef: I’ve chosen eye of round, which is tender and suitable for braising. The amount is about 500g. Adding plenty of quail eggs and chili peppers will make it a generous dish for the whole family. Fresh meat doesn’t necessarily need pre-soaking to remove blood, but I soaked mine in cold water for about 20 minutes for good measure.
Step 2
Blanch the beef: Bring a pot of water to a boil. Add the beef and blanch for about 10 minutes. This step helps remove impurities and any gamey smell from the meat.
Step 3
Transfer to braising pot: Place the blanched beef into a large pot.
Step 4
Add water: Pour in 1.8L of water. A key to this beef soy braise is the generous amount of water. It might seem like a lot initially, but it reduces during cooking to create a flavorful broth that’s perfect for mixing with rice.
Step 5
Add soy sauce: Pour in 1 cup (200ml) of soy sauce.
Step 6
Add sugar: Add 1/2 cup (100g) of sugar for sweetness.
Step 7
Add cooking wine and stir: Add 1/6 cup (100ml) of cooking wine (like mirin or soju) to eliminate any remaining odors. Stir gently with a spoon to dissolve the sugar and bring the mixture to a simmer.
Step 8
First braising stage: Cover the pot and simmer over medium-low heat for about 40 minutes, allowing the beef to become very tender. Cooking for a sufficient time ensures the meat will easily shred and be enjoyable even for children.
Step 9
Prepare quail eggs: While the beef is braising, prepare the quail eggs. Boil them in water and peel them. (You can refer to separate tips for easily peeling quail eggs.)
Step 10
Prepare chili peppers: Add the Korean chili peppers (kwari gochu) according to your preference. They significantly enhance the braise’s flavor and add a pleasant aroma without being spicy. They are a delicious accompaniment to the beef.
Step 11
Prep chili peppers: Wash the chili peppers thoroughly under running water, pat them dry, and gently prick them a few times with a fork. This allows the soy sauce mixture to penetrate the peppers and infuse the entire dish with their fragrant essence. If the peppers are large, you can cut them in half.
Step 12
Remove beef: After 40 minutes, carefully remove the tender beef from the pot using chopsticks. It should look rich and appetizing, having absorbed the flavors.
Step 13
Shred the beef: Let the removed beef cool slightly as it will be hot. Then, shred it into bite-sized pieces by hand. You can also cut it with a knife, but I personally feel shredding it by hand gives the best texture for braised beef. A taste reveals a perfectly savory flavor that makes you want more!
Step 14
Return beef to pot: Place the shredded beef back into the pot with the braising liquid.
Step 15
Increase heat and simmer: Turn the heat up to high and bring the liquid to a rolling boil briefly.
Step 16
Add quail eggs: Add the pre-boiled and peeled quail eggs to the pot.
Step 17
Cook quail eggs: Continue to boil over medium-high heat for about 10 minutes, or until the quail eggs turn a nice appetizing color.
Step 18
Add chili peppers and finish: Finally, add the prepared chili peppers and let it simmer for a short while longer to finish.
Step 19
Serve and enjoy: After adding the chili peppers, simmer for just a few more minutes and then turn off the heat. You can let the sauce reduce further if you prefer a thicker consistency. Your hearty beef soy braise with plenty of chili peppers and quail eggs is ready! The ample broth is perfect for mixing with rice, or try adding a small pat of butter for an even richer, creamier taste. Enjoy your delicious meal!
