Tender Beef and Flavorful Quail Eggs Jangjorim: The Golden Recipe
Tender Beef and Flavorful Quail Eggs Jangjorim: The Golden Recipe
Delicious Soy-Braised Beef and Quail Eggs Recipe! A Perfect Blend of Flavors
Experience the delightful combination of tender beef and savory quail eggs infused with rich soy sauce. This Jangjorim is a true ‘rice thief’ that will have you devouring bowls of rice! We’re using ‘Udun-sal’ (top round beef), known for its lean yet tender texture when slow-cooked, paired with the subtle sweetness of quail eggs. The addition of spicy ‘Ggari-gochu’ (Korean chili peppers) and aromatic whole garlic cloves adds layers of flavor, creating a symphony of tastes. I personally enjoy a slightly chewy texture, so I often use beef shank, but today we’re focusing on the melt-in-your-mouth tenderness of top round. This recipe is designed for easy replication, perfect for both novice and experienced cooks. Let’s create a fantastic homemade side dish together!
Main Ingredients- Beef top round (Udun-sal) 400g
- Quail eggs 400g (peeled)
Cooking Instructions
Step 1
First, gently rinse the beef top round under cold water and set aside. Peel the boiled quail eggs. Wash the whole garlic cloves thoroughly and trim off the hard ends. For the Korean chili peppers, trim off the stems and wash them well. To ensure extra cleanliness, you can soak them in water with a pinch of baking soda for about 5 minutes, then rinse.
Step 2
In a pot, add 1200ml of water and the prepared beef top round. Once the water comes to a boil, reduce the heat to medium-low, cover the pot, and let it simmer gently for about 1 hour until the beef is very tender. This slow simmering process is key to tenderizing the meat and developing a rich broth.
Step 3
After simmering for an hour, check the amount of liquid remaining in the pot. You want to reduce the liquid to about one-third of its original volume. You can do this by increasing the heat slightly to medium and allowing some of the water to evaporate. This concentrated broth will help the Jangjorim achieve a deeper flavor.
Step 4
Carefully remove the tender beef from the pot and let it cool slightly.
Step 5
Once the beef is cool enough to handle, shred or cut it into bite-sized pieces. Shredding along the grain will give it a lovely texture. Aim for pieces that are easy to eat in one bite.
Step 6
Now, let’s prepare the braising sauce. Add 6 tablespoons of soy sauce to the pot (you can use the same pot, or a clean one if preferred).
Step 7
Add 1 tablespoon of plum extract for a touch of sweetness and depth.
Step 8
Finally, add 1 tablespoon of oligosaccharide. Return the shredded beef and the peeled quail eggs to the pot. Stir everything together and simmer over medium heat for 5 minutes. This allows the sauce to coat and penetrate the beef and eggs.
Step 9
Add the prepared Korean chili peppers and whole garlic cloves to the pot. Reduce the heat to low and continue to simmer for another 5 minutes. Be careful not to overcook the peppers; you want them to retain a slight bite. This step allows the garlic’s aroma to infuse the dish gently.
Step 10
Just before turning off the heat, drizzle in 1 tablespoon of sesame oil and give everything a final stir. This adds a wonderful nutty aroma and a final layer of flavor.
Step 11
Your delicious Soy-Braised Beef and Quail Eggs Jangjorim is ready! It’s perfect served over a warm bowl of rice.
Step 12
The beef, slow-cooked for an hour until incredibly tender, combined with the quail eggs that have soaked up all the savory sauce, is an unbeatable combination. The slight spiciness of the chili peppers and the pungency of the garlic cut through the richness, making it utterly addictive.
Step 13
The flavors of each ingredient meld beautifully, creating a Jangjorim that’s loved by everyone, young and old. It’s a fantastic side dish for any meal and travels well in lunchboxes too!
Step 14
We highly recommend you try making this flavorful Beef and Quail Eggs Jangjorim! It’s a healthy and incredibly tasty dish that will surely become a staple in your home cooking.
