Beef Jangjorim

Name: Beef Jangjorim
Total time: 1 h 51 min
Cuisine: Korean
Ingredients: Quail eggs 1 pack (220g); Beef 600g; Water 2L; Ginger to taste; Onion to taste; Green onion to taste; Whole peppercorns 1 tsp; Kelp to taste; Kkwari peppers to taste; Garlic 50g; Soy sauce to taste; Grain syrup to taste

Making beef jangjorim, a healthy side dish rich in protein.

KoreanSide Dish

⏱️ 111 min total📝 16 steps

🍳 Start Cooking

What You'll Need

Quail eggs1 pack (220g)

Beef600g

Water2L

Gingerto taste

Onionto taste

Green onionto taste

Whole peppercorns1 tsp

Kelpto taste

Kkwari peppersto taste

Garlic50g

Soy sauceto taste

Grain syrupto taste

Instructions

Boil the quail eggs in a pot.

⏱️ 10m 0s

Soak the beef brisket in water for 30 minutes to remove the blood.

⏱️ 30m 0s

Pour 2 liters of water into a pot and add ginger, onion, green onion, and whole peppercorns to boil.

⏱️ 20m 0s

Add kelp, boil for 10 minutes, then remove.

⏱️ 10m 0s

Boil for about 20 more minutes to cook the meat.

⏱️ 20m 0s

Remove the boiled beef brisket that has been drained of blood and let it cool slightly.

Peel the quail eggs and set aside.

Remove the stems of the kkwari peppers, wash, and cut in half.

Trim the garlic and prepare.

Cut the cooked beef into bite-sized pieces.

Add soy sauce and grain syrup to a pot and bring to a boil.

Add the prepared quail eggs first and simmer.

Add the garlic and simmer.

Add the rest of the grain syrup and simmer for about 20 minutes until the sauce is reduced.

⏱️ 20m 0s

Add the sliced kkwari peppers and boil briefly until they wilt.

⏱️ 1m 0s

Skim off any foam that forms to finish.