Quail Egg Jangjorim with Tender Beef Brisket: A Delicious Recipe
Quail Egg Jangjorim with Tender Beef Brisket: A Delicious Recipe
[Easy Jangjorim] Beef Brisket Jangjorim with Quail Eggs | Perfect for Newlywed Tables
We’ve made ‘Quail Egg Jangjorim,’ a beloved dish for all ages and a staple side dish! This recipe is sure to be a hit.
Main Ingredients- 400g Beef Brisket (for Jangjorim)
- 500g Quail Eggs
Broth Ingredients- 800ml Water
- 7 Whole Garlic Cloves (can substitute with 1 Tbsp minced garlic)
- 1/2 Leek
Seasoning Ingredients- 100ml Soy Sauce
- 30ml Mirin (Rice Wine)
- 1.5 Tbsp Sugar
- 1 Tbsp Corn Syrup
- 800ml Water
- 7 Whole Garlic Cloves (can substitute with 1 Tbsp minced garlic)
- 1/2 Leek
Seasoning Ingredients- 100ml Soy Sauce
- 30ml Mirin (Rice Wine)
- 1.5 Tbsp Sugar
- 1 Tbsp Corn Syrup
Cooking Instructions
Step 1
Prepare 400g of beef brisket, the key ingredient for Jangjorim. It’s best to use it as a whole piece for optimal texture.
Step 2
Soak the beef brisket in cold water for about 30 minutes to remove excess blood. Thoroughly draining the blood is crucial for a clean-tasting Jangjorim without any gamey odor.
Step 3
Prepare 500g of quail eggs. Using pre-peeled quail eggs from the store is convenient. After opening, gently rinse them under running water once or twice for hygiene.
Step 4
Now, let’s prepare the broth for a delicious Jangjorim base. Pour 800ml of water into a pot and add the half leek whole. The white part of the leek will add a wonderful aroma to the broth.
Step 5
Adding 7 whole garlic cloves will deepen the broth’s flavor. If you don’t have whole garlic, you can use 1 tablespoon of minced garlic, but whole garlic is recommended as minced garlic can be difficult to strain out later.
Step 6
Bring the broth ingredients to a boil over high heat, then reduce to medium-low and simmer for about 25 minutes. It’s important to simmer gently to allow the flavors to fully infuse.
Step 7
Remove the blood-drained beef brisket from the pot and shred it into bite-sized pieces. (You don’t need to add extra water or broth; the meat will release its own juices.) Once the meat is somewhat cooked, remove it, let it cool slightly, and then shred it along the grain for a tender texture.
Step 8
Strain the broth, removing the leek and garlic. If you used whole garlic and find the broth cloudy, you can strain it through a sieve to get a clear liquid. (If you used minced garlic, this is the step to remove it.)
Step 9
Add the prepared peeled quail eggs to the clear broth.
Step 10
Pour in 100ml of soy sauce (about 1/2 cup).
Step 11
Add 30ml of mirin (rice wine) to remove any gamey smell and add umami.
Step 12
Add 1.5 tablespoons of sugar for sweetness.
Step 13
Finally, add 1 tablespoon of corn syrup for a glossy finish and mild sweetness.
Step 14
After adding all ingredients, bring to a boil over high heat, then reduce to medium-low and simmer for about 30 minutes, or until the liquid has reduced by about half. Gently stir the quail eggs occasionally to ensure they are evenly coated with the sauce. The Jangjorim is ready when the sauce thickens slightly.
Step 15
And there you have it! A delicious ‘Quail Egg Jangjorim’ with tender beef brisket and perfectly cooked quail eggs. It’s a wonderful side dish to serve with warm rice. Enjoy your meal!
