Tender Beef and Quail Egg Soy Braised Dish (Sogogi Mechurial Jangjorim)
Tender Beef and Quail Egg Soy Braised Dish (Sogogi Mechurial Jangjorim)
The Ultimate Side Dish! Delicious Beef and Quail Egg Jangjorim to Revive Your Appetite
A hearty side dish loved by the whole family! Complete your meal with sweet and savory beef and quail egg jangjorim, a true rice thief. While the cooking process is a bit long, the depth of flavor is well worth the effort. The harmony of chewy beef and plump quail eggs is exceptional!
Main Ingredients- 200-250g beef for braising (recommend brisket or shank)
- 50 quail eggs
- 1 Cheongyang pepper (optional, for a spicy kick)
Ingredients for Boiling Beef- 4 cups water (approx. 800ml)
- 1/4 onion (cut into large pieces)
- 1 white part of a leek (for a clean broth)
- 0.3 tsp whole peppercorns (to remove gamey smell)
- 2 Tbsp honey (to tenderize the beef)
Braising Sauce Ingredients- 5 Tbsp soy sauce (brewing soy sauce or regular soy sauce)
- 2 Tbsp Cheongju (rice wine/mirin) (to remove smell and add flavor)
- 1 Tbsp honey or corn syrup/starch syrup (for shine and sweetness adjustment)
- 4 cups water (approx. 800ml)
- 1/4 onion (cut into large pieces)
- 1 white part of a leek (for a clean broth)
- 0.3 tsp whole peppercorns (to remove gamey smell)
- 2 Tbsp honey (to tenderize the beef)
Braising Sauce Ingredients- 5 Tbsp soy sauce (brewing soy sauce or regular soy sauce)
- 2 Tbsp Cheongju (rice wine/mirin) (to remove smell and add flavor)
- 1 Tbsp honey or corn syrup/starch syrup (for shine and sweetness adjustment)
Cooking Instructions
Step 1
First, soak the beef for braising in cold water for 10-20 minutes to remove any blood. Properly draining the blood ensures a clean-tasting, odor-free beef.
Step 2
While the beef is bleeding, hard-boil the quail eggs and peel them. Set the peeled quail eggs aside.
Step 3
Tip for boiling quail eggs: Take eggs out of the refrigerator beforehand and let them come to room temperature. This helps prevent cracking. Fill a pot with enough water to cover the quail eggs, add 1/2 tsp coarse salt and 1 tsp vinegar. Boiling with these additions makes peeling easier. (Boil for about 10-12 minutes.)
Step 4
Now, it’s time to boil the beef. In a pot, add 4 cups (approx. 800ml) of clean water and 2 Tbsp of honey. Honey helps to tenderize the meat.
Step 5
Add the quartered onion, the washed white part of the leek, and 0.3 tsp of whole peppercorns to the pot. Bring to a boil over high heat, then reduce to medium-low and simmer for 1 hour until the beef is tender. This step removes any gamey smell and develops a deep flavor.
Step 6
During boiling, skim off any foam that rises to the surface. This will make the broth clearer.
Step 7
After simmering for about an hour, the water level should be roughly halved. You’ll see that a rich broth has been extracted.
Step 8
Remove the boiled beef from the pot. Discard the onion, leek, and peppercorns by straining them out. Keep the clean beef broth separate.
Step 9
Shred or cut the boiled beef into bite-sized pieces, following the grain. Cutting them too small might cause them to break apart during simmering, so aim for a suitable size.
Step 10
Cooling the broth tip: For an even cleaner jangjorim, refrigerate the broth until the fat solidifies on top, then skim it off before using. In cold weather, you can even place it on a windowsill for a short time to achieve the same separation. This step is optional; you can use the broth immediately if preferred. Now, add 5 Tbsp soy sauce and 2 Tbsp Cheongju (rice wine) to the strained broth and bring it to a simmer. Once boiling, add the prepared quail eggs.
Step 11
At this point, add 1 whole or sliced Cheongyang pepper for a spicy flavor and aroma. The pepper helps to cut through any richness and adds a clean taste. If you’re cooking for children who don’t like spicy food, you can omit the Cheongyang pepper or substitute it with a regular green pepper or shishito pepper. Feel free to adjust based on your preference!
Step 12
Once the quail eggs have absorbed some of the flavor, add the prepared beef and simmer together for about 5 more minutes. Finally, stir in 1 Tbsp of honey or corn syrup/starch syrup and mix well. Continue to simmer until the sauce is slightly reduced and coats the ingredients. If you prefer a less salty, milder taste, don’t simmer for too long. It’s recommended to turn off the heat when about one-third of the liquid remains.
Step 13
Your delicious Beef and Quail Egg Jangjorim is complete! Serve it over warm rice for a delightful meal.
