Sweet and Salty Sogogi Mechurial Jangjorim (Soy-Braised Beef and Quail Eggs)
A hearty side dish of stewing beef and peeled quail eggs gently simmered in a sweet and salty soy braising sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This is an easy braised side dish made with beef stew meat and peeled quail eggs. Cheongyang chili pepper adds a clean kick to the sweet and salty soy sauce broth. It is a hearty banchan that is wonderful spooned over warm rice with its sauce.
- Servings
- about 4 servings
- Cook time
- 5 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Peeled quail eggs1 pack, 270 g (about 30)
- Beef for soup or stew150 g
- Large green onion (daepa)white part
- Cheongyang chili pepper (hot green chili)3
- Dried kelp (dasima)3 pieces (3 cm square)
- Water2 1/2 cups
Braising Sauce
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))6 tbsp
- Mirin (cooking rice wine)2 tbsp
- Corn syrup (mulyeot)2 tbsp
- Sugar1 tbsp
- Using quail eggs as the base, you can also add seasonal mushrooms or shishito peppers.
- Take the peeled quail eggs out of the bag and rinse them under running water.
- Instead of the large green onion, you can prepare approx. 10 peeled garlic cloves.
Steps
Prepare the ingredients
This is 1 small bag of peeled quail eggs. There are approx. 30 of them.
Take them out of the bag and rinse them under running water.
Here is the beef for soup or stew. When boiling, I will also add large green onion, Cheongyang chili pepper, and a bit of dried kelp for umami.
I prepared large green onion because I had no peeled garlic, but you can prepare approx. 10 peeled garlic cloves instead.
Slice the ingredients
Thickly slice the large green onion and Cheongyang chili peppers.
Boil
Put the beef and 2 1/2 cups of water in a pot and bring to a boil.
Skim off any fat and foam that rise to the surface so it stays clean.
Add the dried kelp and quail eggs.
Add the braising sauce ingredients as well.
Add 6 tbsp regular soy sauce, 2 tbsp mirin, 2 tbsp corn syrup, and 1 tbsp sugar, then simmer gently over medium to low heat.
Simmer for approx. 5 minutes so the liquid reduces by about half.
You want the meat and quail eggs to absorb the seasoning and take on the soy sauce color.
If you feel the liquid has boiled down too much, add a little water and simmer so there is still a shallow pool of broth.
At the end, add the large green onion and Cheongyang chili peppers, and boil briefly so their aroma infuses the sauce to finish.
Finish
The quail egg jangjorim is complete.
By using pre-cut beef stew meat instead of a large block of meat, it came together effortlessly with almost no prep.
Spoon a bit of the broth over rice along with a piece of spicy Cheongyang chili pepper, and it immediately perks up your appetite.
Ppunwife's tips
- When boiling the beef, skim off any rising fat and foam thoroughly.
- If the sauce boils down too much, add water and simmer until it leaves a shallow pool of broth.
FAQ
Can I use whole garlic cloves instead of large green onion?
Yes, you can braise it with approx. 10 peeled garlic cloves instead of large green onion.
How do I prep or remove blood from the beef?
Instead of a large block of meat, you can use pre-cut beef stew meat as is: simply put it straight into the water, bring it to a boil, and skim off the rising foam and fat.
What should I do if the liquid reduces too much while braising?
If the broth has cooked down too much, just pour in a little extra water and bring it back to a boil until there is a shallow layer of sauce left.
Can I add other ingredients besides the basic ones?
Yes, depending on your preference, adding seasonal mushrooms or shishito peppers works very well to bring out diverse flavors.
