Korean Beef & Quail Egg Soy Braise
Jangjorim is how Korean cooks make beef last all week. Eye-round is simmered, shredded along the grain, and braised in concentrated soy sauce with sugar, garlic, and whole black peppercorns. Quail eggs absorb the dark liquid until chestnut brown throughout. Low heat reduces the sauce to a thick, glossy coating on every strand. Served cold, jangjorim is intensely salty - meant for small bites with plain rice, where one piece of soy-stained beef carries an entire mouthful of grain.
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Instructions
- 1
Soak beef in cold water for 15 minutes to remove blood, then rinse.
- 2
Boil beef in 600 ml water for 20 minutes to make broth.
- 3
Remove beef and shred along the grain; strain broth and return it to the pot.
- 4
Add soy sauce, sugar, garlic, peppercorns, and green onion; boil 5 minutes.
- 5
Add shredded beef and cooked quail eggs; simmer on low for 15 minutes.
- 6
When the liquid is reduced, turn off heat and cool completely before refrigerating.
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