Scoopable Beef, Quail Egg, and Shishito Pepper Jangjorim

Name: Scoopable Beef, Quail Egg, and Shishito Pepper Jangjorim
Cuisine: Korean
Ingredients: Ground beef 500g; Shishito peppers 150g; Red chili pepper 1; Quail eggs 600ml; Avocado oil 2 tbsp; Minced garlic 1 tbsp; Minced ginger 1/2 tsp; Brown sugar 1 tbsp; Soy sauce 102 tbsp; Cooking wine 2 tbsp; Plum extract 1 tbsp; Grain syrup 3 tbsp; Water 400ml; Dried kelp 12g; Anchovy fish sauce 2 tbsp; Black pepper a little; Sesame oil 1 tbsp

A scoopable jangjorim recipe made with ground beef, quail eggs, and shishito peppers that is perfect for mixing into rice.

KoreanSide Dish

📝 9 steps

🍳 Start Cooking

What You'll Need

Ground beef500g

Shishito peppers150g

Red chili pepper1

Quail eggs600ml

Avocado oil2 tbsp

Minced garlic1 tbsp

Minced ginger1/2 tsp

Brown sugar1 tbsp

Soy sauce102 tbsp

Cooking wine2 tbsp

Plum extract1 tbsp

Grain syrup3 tbsp

Water400ml

Dried kelp12g

Anchovy fish sauce2 tbsp

Black peppera little

Sesame oil1 tbsp

Instructions

Place the shishito peppers on a cutting board and slice them in half to prepare.

Place the red chili pepper on the cutting board and slice it into appropriate sizes to prepare.

Grease a pan with 2 tbsp of avocado oil and stir-fry the 500g of ground beef, 1 tbsp of minced garlic, 1/2 tsp of minced ginger, 1 tbsp of brown sugar, 2 tbsp of soy sauce, and 2 tbsp of cooking wine together.

Add 400ml of water, 12g of dried kelp, 100ml of soy sauce, and 2 tbsp of anchovy fish sauce to the stir-fried meat and boil over high heat.

Use a ladle to cleanly skim off any impurities that rise to the surface while boiling.

Add 1 tbsp of plum extract and 3 tbsp of grain syrup, then boil over medium heat until the sauce reduces.

Add 600ml of quail eggs to the pan.

Remove the dried kelp, then add the sliced shishito peppers, red chili pepper, and a little black pepper and boil together.

Finally, drizzle with 1 tbsp of sesame oil according to your preference to finish.