Tender Beef and Sweet Salty Quail Egg Jorim: The Ultimate Side Dish!
Tender Beef and Sweet Salty Quail Egg Jorim: The Ultimate Side Dish!
The Quintessential Korean Side Dish: Beef and Quail Egg Jorim
A delicious jorim recipe featuring tender beef and sweet, savory quail eggs, a favorite for the whole family. It’s perfect as a side dish for rice and makes for a satisfying pantry staple.
Main Ingredients- 2 trays of quail eggs (approx. 30-40 eggs)
- 150g beef (for jorim, e.g., eye round or shank)
- 2 Korean green chili peppers (optional, for a mild kick)
For Boiling the Beef- 1 stalk of green onion
- 1/2 onion
- A pinch of whole peppercorns
- 2 Tbsp cooking wine (mirin or sake)
For Boiling the Quail Eggs- 1 Tbsp vinegar
- 1 tsp salt
Jorim Sauce- 5 Tbsp soy sauce
- 3 Tbsp oligosaccharide (or corn syrup/honey)
- 2 Tbsp cooking wine (mirin or sake)
- Beef simmering liquid (enough to cover)
- 1 stalk of green onion
- 1/2 onion
- A pinch of whole peppercorns
- 2 Tbsp cooking wine (mirin or sake)
For Boiling the Quail Eggs- 1 Tbsp vinegar
- 1 tsp salt
Jorim Sauce- 5 Tbsp soy sauce
- 3 Tbsp oligosaccharide (or corn syrup/honey)
- 2 Tbsp cooking wine (mirin or sake)
- Beef simmering liquid (enough to cover)
- 5 Tbsp soy sauce
- 3 Tbsp oligosaccharide (or corn syrup/honey)
- 2 Tbsp cooking wine (mirin or sake)
- Beef simmering liquid (enough to cover)
Cooking Instructions
Step 1
First, let’s boil the quail eggs! Fill a pot with plenty of water and add 1 Tbsp of vinegar and 1 tsp of salt. Once the water reaches a rolling boil, carefully add the quail eggs and cook for about 10 minutes. After boiling, transfer the quail eggs to cold water for a short soak. This helps them cool down and makes peeling easier. Once cooled, peel them completely. Tapping them gently can help loosen the shells for easier removal.
Step 2
Next, we’ll boil the beef. In a pot, add water and include the trimmed green onion stalk, half an onion, a pinch of whole peppercorns, and 2 Tbsp of cooking wine. Bring the water to a boil, then add the beef. Reduce the heat to medium-low and simmer for about 20-30 minutes until the beef is tender. Once cooked, remove the beef from the pot and let it cool slightly. Then, shred the beef along the grain into bite-sized pieces. Crucially, do not discard the beef simmering liquid! This rich liquid will form the base of our delicious jorim sauce.
Step 3
Now, let’s start making the jorim! In a pot or deep pan, combine the peeled quail eggs, shredded beef, and the two finely chopped Korean green chili peppers (if using). Pour in enough of the reserved beef simmering liquid to generously cover the ingredients. Now, let’s add the sauce ingredients: 5 Tbsp of soy sauce, 3 Tbsp of oligosaccharide (or your preferred sweetener), and 2 Tbsp of cooking wine. Stir everything gently to combine.
Step 4
Finally, simmer over medium-low heat. Let it bubble gently until the quail eggs absorb the rich, savory color of the sauce and the liquid has reduced slightly to a syrupy consistency. Be sure to taste and adjust the seasoning as needed; you don’t want it to be too salty. Serve this delicious beef and quail egg jorim over a bowl of hot steamed rice for a truly satisfying meal!
