1
Place 200g of minced beef on a paper towel and spread it out to remove the blood.
⏱️ 10m 0s
Beef Soboro Jangjorim (Braised Beef Crumble)
A recipe for a rice side dish made by stir-frying minced beef, shishito peppers, and quail eggs until salty and savory.
KoreanSide Dish
⏱️ 10 min total📝 11 steps
What You'll Need
Minced beef200g
Quail eggs300g
Shishito peppers100g
Cheongyang chili pepper2
Brewed soy sauce4 tbsp
Brown sugar1.5 tbsp
Cooking wine4 tbsp
Minced garlic1 tbsp
Black pepper powderA little
Sesame oil0.5 tbsp
Tuna liquid seasoning1 tbsp
Starch syrup1 tbsp
Water200ml
Instructions
2
Remove the stems from 100g of shishito peppers and cut them into bite-sized pieces.
3
Thinly slice 2 Cheongyang chili peppers, remove the seeds, and set aside.
4
In a bowl, add the minced beef, 1 tbsp brewed soy sauce, 0.5 tbsp brown sugar, 2 tbsp cooking wine, 1 tbsp minced garlic, a little black pepper, and 0.5 tbsp sesame oil to marinate.
5
In a heated pan without oil, add the marinated beef and stir-fry so it doesn't clump.
6
Once the beef is stir-fried until crumbly like soboro, turn off the heat and set aside on a plate.
7
In the pan, add 3 tbsp brewed soy sauce, 1 tbsp tuna liquid seasoning, 1 tbsp brown sugar, 2 tbsp cooking wine, and 200ml water, and bring to a boil over high heat.
8
Once the braising liquid boils, add the stir-fried beef and Cheongyang peppers and braise over high heat.
9
When the liquid has reduced by half, add the shishito peppers and stir-fry lightly over high heat.
10
Add 1 tbsp starch syrup and stir-fry well over high heat until there is almost no liquid left.
11
Add the quail eggs, stir-fry to coat with the sauce, and turn off the heat.