Tender Beef Jangjorim with Quail Eggs
How to Make Delicious Beef Jangjorim, Enhanced with Quail Eggs!
As a mom, you want to offer your children a variety of meats, and while pork and chicken are common, beef can be a bit pricey for frequent meals. Jangjorim is a fantastic side dish! This recipe is made to be less salty, perfect for kids. 🙂
Main Ingredients
- Beef for Jangjorim 258g (e.g., sirloin, eye of round)
- Quail eggs 500g (hard-boiled and peeled)
- 1 stalk of green onion (cut into large pieces for aroma)
- 4 cloves of garlic (for fragrant flavor)
- 5 cups of water (enough to cover the beef)
Seasoning
- 1/2 cup Korean soy sauce (adjust to saltiness)
- 1 Tbsp sugar (adjust sweetness to taste)
- 1/4 cup cooking wine (like mirin, to remove gamey smell and add shine)
- 1/2 cup Korean soy sauce (adjust to saltiness)
- 1 Tbsp sugar (adjust sweetness to taste)
- 1/4 cup cooking wine (like mirin, to remove gamey smell and add shine)
Cooking Instructions
Step 1
First, soak the beef for Jangjorim in cold water for at least 30 minutes to remove excess blood. Thoroughly draining the blood is key to a clean-tasting Jangjorim without any gamey odors.
Step 2
In a pot, combine the drained beef, the large-cut green onion, garlic cloves, and 5 cups of water. (Optional: Adding about 15 peppercorns can further help remove any gamey flavors.) Bring to a boil over high heat.
Step 3
Once boiling, reduce the heat to medium-low. Skim off any impurities or foam that rise to the surface a couple of times as it cooks. This step ensures a clear and refined broth.
Step 4
When the beef is tender and fully cooked (simmer for about 40-60 minutes), carefully remove it from the pot and place it on a separate plate. Let it cool slightly, then use scissors or a knife to cut it into bite-sized pieces. Be careful not to cut them too small, as they might fall apart.
Step 5
To the simmering broth (after removing the beef), add 1/2 cup of soy sauce, 1 Tbsp of sugar, and 1/4 cup of cooking wine. Stir well to combine. Taste and adjust the soy sauce or sugar if needed, according to your preference.
Step 6
Add the pre-boiled quail eggs and the cut beef back into the seasoned broth. Simmer over medium-low heat until the sauce thickens slightly and coats the ingredients, about 15-20 minutes, allowing the quail eggs to absorb the flavor. Stir occasionally to ensure everything is evenly coated.
Step 7
Once the sauce has reduced and nicely coats the ingredients, your tender and moist Beef Jangjorim with Quail Eggs is ready! Serve it over warm rice for a delicious meal.
