Tender Beef Jangjorim (Soy Braised Beef) with Quail Eggs
Tender Beef Jangjorim (Soy Braised Beef) with Quail Eggs
Deliciously Savory Beef Jangjorim with Quail Eggs: A Perfect Side Dish!
This Beef Jangjorim, a classic Korean braised beef dish, makes for a hearty and satisfying side dish that keeps well. Using tender beef brisket (or eye of round) ensures a wonderfully soft texture and rich flavor. The savory soy sauce base is perfectly complemented by a generous amount of quail eggs, making the dish both plentiful and incredibly appetizing. The slightly thickened braising liquid is ideal for mixing with rice, creating a comforting and flavorful meal. Prepare this crowd-pleasing side dish that everyone from kids to adults will adore!
Jangjorim Ingredients- 1.5kg Beef Brisket (or Eye of Round)
- 600g Quail Eggs
- 1 liter Water
- 3 Tbsp Soy Sauce
- 1 Tbsp Low-Sodium Fish Sauce (or Tuna Extract)
- 3 Tbsp Oligodang (Korean Corn Syrup)
- 3 Tbsp Cheongju (Rice Wine)
- 1/2 tsp Ginger Powder
Cooking Instructions
Step 1
While eye of round is commonly used for Jangjorim, using beef brisket results in a more tender and flavorful dish. The rich juices from the brisket significantly enhance the overall taste of the Jangjorim.
Step 2
Place the prepared beef brisket in a deep pot. Add 1 liter of water, 3 Tbsp Cheongju, and 1/2 tsp ginger powder. Bring to a boil over high heat, then reduce to medium-low. Simmer until the beef is tender when pierced with chopsticks (approximately 30-40 minutes). Once cooked, remove the beef from the pot and let it cool slightly. Then, shred the beef into bite-sized pieces (about 3-4 cm long) following the grain. Adding ginger powder helps to eliminate any gamey odor from the beef, ensuring a clean flavor.
Step 3
In a wide pot or Dutch oven, combine the shredded beef and 600g of pre-cooked quail eggs. Add 3 Tbsp soy sauce and 1 Tbsp low-sodium fish sauce (or tuna extract). If you don’t have fish sauce or tuna extract, you can add an extra 1-2 Tbsp of soy sauce to achieve the desired saltiness. You may also add a bit more water if needed to ensure the ingredients are mostly submerged.
Step 4
Bring the mixture to a simmer over medium-low heat, stirring occasionally to ensure the beef and eggs are evenly coated with the sauce. Once the liquid has reduced by about half, stir in 3 Tbsp Oligodang for sweetness and a glossy finish. Continue to simmer gently until the sauce is slightly thickened and coats the ingredients beautifully. For a touch of spice, you can add 1-2 whole Cheongyang peppers during this stage.
Step 5
Your delicious Beef Jangjorim, with its rich, slightly thickened sauce, is now ready! The brisket is incredibly tender and flavorful, offering a satisfying chew with every bite. Make a generous batch, and you’ll have a fantastic side dish perfect for everyday meals, lunchboxes, or even special occasions.
