1
Rinse the peeled quail eggs in water as they may have an odor, then drain in a sieve to remove moisture and blood.
Beef and Quail Egg Soy Braise (Jang-jorim)
A rice-stealing braised dish made by simmering beef for bulgogi and peeled quail eggs in a soy sauce-based seasoning.
KoreanSide Dish
⏱️ 4 min total📝 12 steps
What You'll Need
Purified water4 cups (720g)
Peeled quail eggs1 pack (500g)
Beef (for bulgogi)Approx. 2 cups (200g)
Jin-ganjang (dark soy sauce)Approx. 2/3 cup (150g)
Green onionAppropriate amount
GarlicAppropriate amount
Spicy chili pepperAppropriate amount
Sugar1/2 cup
Cooking wine1/3 cup
Instructions
2
Cut the green onion and chili pepper into 1-2cm pieces, and trim the stems off the garlic.
3
Add 4 cups of purified water to a frying pan.
4
Add 1/2 cup of dark soy sauce.
5
Add 1/2 cup of sugar.
6
Add 1/3 cup of cooking wine.
7
Turn on the heat and add the beef (for bulgogi) to the soy sauce seasoning, breaking it apart.
8
While boiling the beef, skim off any foam and blood that rises to the surface.
9
Add the prepared green onion, garlic, and chili pepper, and simmer together.
10
Add the peeled quail eggs and mix evenly.
11
Simmer over medium heat for about 4 minutes so the ingredients are well incorporated.
⏱️ 4m 0s12
Turn off the heat, let the braised dish cool slightly, then place in a serving bowl.