Delicious Soy Braised Beef (Sogogi Jangjorim) with Quail Eggs and Korean Green Peppers
Delicious Soy Braised Beef (Sogogi Jangjorim) with Quail Eggs and Korean Green Peppers
How to Make Flavorful Soy Braised Beef Jangjorim with Quail Eggs and Korean Green Peppers – A Perfect Homestyle Side Dish
There’s no better meat side dish that lasts for days than soy braised beef (Sogogi Jangjorim)! This recipe elevates the classic by adding plenty of quail eggs, Korean green peppers (kkwarigochu), and whole garlic cloves for a richer flavor and texture. It’s perfect for busy mornings; simply spoon some over rice and enjoy a quick, satisfying meal. The tender, savory beef, slightly spicy peppers, and perfectly braised eggs are a winning combination that makes rice disappear in no time. Let’s get started on making this ultimate meat side dish!
Main Ingredients- 2 jin (approx. 600g) beef for jangjorim (brisket or shank recommended)
- 10 hard-boiled quail eggs
- 20 whole garlic cloves
- 100g Korean green peppers (kkwarigochu)
For Boiling the Beef (to remove impurities)- 2 stalks green onion
- 1 Tbsp whole black peppercorns
Braising Liquid- 1.5 cups soy sauce (approx. 300ml)
- 1/2 cup sugar (approx. 100g)
- 5 Tbsp mirin (rice wine for cooking)
- 2 stalks green onion
- 1 Tbsp whole black peppercorns
Braising Liquid- 1.5 cups soy sauce (approx. 300ml)
- 1/2 cup sugar (approx. 100g)
- 5 Tbsp mirin (rice wine for cooking)
Cooking Instructions
Step 1
First, rinse the beef under cold running water to remove excess blood. For even better results, soak the beef in a sugar-water solution (1 cup water with 1 Tbsp sugar) for about 30 minutes. The sugar helps draw out the blood more efficiently through osmosis. While the beef is soaking, hard-boil the quail eggs and peel them. A tip for easy peeling: place the boiled eggs immediately into cold water. Beef for jangjorim is typically lean, so it needs to be simmered for a good amount of time to become tender. Cook for at least 30 minutes; I used a mix of brisket and shank and simmered them for about an hour until very tender. Once cooked, remove the beef from the broth, let it cool slightly, and then shred it into bite-sized pieces along the grain.
Step 2
Prepare the Korean green peppers by removing their stems and washing them thoroughly. To ensure the peppers absorb the braising liquid evenly and release their aroma into the dish, prick them a few times with a fork. This step allows the peppers to be well-seasoned and delicious on their own. You don’t need to prick them many times; just a gentle poke or two is sufficient. This will help the peppers soak up the delicious jangjorim flavor.
Step 3
Strain the beef broth, discarding the green onion and peppercorns used for boiling. In a separate pot, combine the soy sauce, sugar, and mirin. Stir well to dissolve the sugar and create the braising liquid. Taste the liquid and adjust the soy sauce and sugar levels according to your personal preference to achieve your ideal flavor balance.
Step 4
Add the shredded beef to the braising liquid and bring it to a simmer over medium heat. Let it cook for about 10 minutes, allowing the beef to absorb the flavors. Since the beef is already fully cooked and tender, a short simmering time is sufficient to infuse it with the sauce. Remember, the ingredients will simmer further with the eggs and peppers, so 10 minutes is enough at this stage.
Step 5
Now, add the prepared Korean green peppers, peeled quail eggs, and whole garlic cloves to the pot. Using whole garlic cloves keeps the braising liquid clean and prevents it from becoming cloudy, unlike minced garlic. Once all the ingredients are added, reduce the heat to low and simmer gently. Continue to cook until the quail eggs are nicely colored by the sauce, the peppers are tender and infused with flavor, and the garlic is cooked through. Your delicious soy braised beef jangjorim is now ready to be enjoyed as a fantastic side dish for days to come!
