Korean Sogogi Jangjorim (Soy-Braised Beef)

Name: Korean Sogogi Jangjorim (Soy-Braised Beef)
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4 servings
Cuisine: Korean
Ingredients: lean beef round 500 g; quail eggs 20 pcs; soy sauce 140 ml; water 900 ml; sugar 25 g; garlic 20 g; green onion 40 g; bay leaf 2 pcs

Quick answer

Total time: 90 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

Because the eye of round is boiled first and its strained stock becomes the braising base, the soy glaze carries a meaty depth rather than just salt and sugar.

Quail eggs simmer in the same liquid and turn brown from the outside in, then keep absorbing seasoning as everything cools. Once fully cold, the braising liquid firms up into a thin coating around the beef and eggs, and a night in the fridge drives the seasoning deeper. If it tastes too salty, 2-3 tablespoons of water and a brief return to the boil bring it back in line. The beef is torn into long shreds along the grain, the classic jangjorim texture for spooning over rice from a container in the fridge.

Ingredients

servings

IngredientAmount

quail eggs20 pcs

bay leaf2 pcs

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Instructions

6 steps

1

Soak 500 g lean beef round in cold water for 20 minutes to draw out blood.

If the water turns very cloudy, replace it once, then cut the beef into large chunks for even boiling.
2

Put the beef in a pot with 900 ml water, 40 g green onion, 20 g garlic, and 2 bay leaves.

Bring to a boil over high heat, then skim off foam so the broth stays clean.
3

When it boils, lower to medium heat and cook for about 30 minutes.

Remove the beef when a chopstick can enter the meat with slight resistance, but before the chunks fall apart.
4

Let the beef cool just until it can be handled, then shred it lengthwise along the grain.

Strain the cooking broth and measure 500 ml to use as the braising base.
5

Return 500 ml broth to the pot with 140 ml soy sauce, 25 g sugar, the shredded beef, and 20 quail eggs.

Simmer over medium-low heat for 30 minutes so the eggs slowly darken.
6

Turn off the heat when about one-third of the braising liquid remains and the quail eggs are brown.

Cool completely so the seasoning settles into the beef and eggs, then refrigerate for storage.