Jangjorim (Soy Sauce Beef and Quail Eggs)
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5.0
6 reviews
Excellent
Jangjorim (Soy Sauce Beef and Quail Eggs)
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Jangjorim is a Korean soy sauce braised beef and egg dish that is savory and hearty. This popular recipe is delicious and addictive, and a must-try!
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Ingredients
MEAT
- 600 g beef - eye round, brisket, flank steak, or shank (1.3 pounds)
- 200 g quail egg (7 ounces) or 4 chicken eggs, hard boiled, peeled and cleaned
BROTH
- 4 cups water
- 2 Tbsp rice wine , sweet (mirin)
- 130 g onion (4.6 ounces), peeled and cut into quadrant chunks
- 15 g green onion (0.5 ounces), white part
- 10 g ginger (0.4 ounces), peeled and rinsed
- 1 tsp whole black pepper
- 1 tsp fine sea salt
SAUCE
- 110 ml soy sauce , regular (I use kikkoman brand), 1/3 cup & 2 Tbsp
- 1/4 cups brown sugar
- 1-2 green chili or shishito pepper
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Instructions
- Soak the beef in cold water for about 30 minutes to draw out the redness (myoglobin) on the meat.
- Put the beef and broth ingredients into a medium-sized pot. Boil it for about 15 minutes on medium-high heat without the lid on. This helps to evaporate the gamey smell from the meat. While boiling, scoop out any bubbles that form in the pot and discard them.
- Sieve the boiled water (broth) over a bowl or pot, reserving about 3 cups of broth and the beef. Discard the rest of the aromatic vegetables.
- Cool down the beef for 5 to 10 minutes so it will be easier to handle. You can cut the meat into strips by following the muscle lines with your fingers, or for more even pieces, cut it into index finger-length (6-7 cm / 2.5 inch) strips that are 1 cm / 0.4 inch in width. The traditional method is to tear the beef with your hands, but I prefer cutting with a knife.
- Place the 3 cups of broth in a clean pot. Then, add the soy sauce and sugar. Boil the pot on medium-high heat with a lid on.
- When the sauce starts to boil, add the beef, quail eggs, and green chilies. Boil them on medium heat without a lid on for 30 minutes. Remove from the heat.
- Transfer the beef, quail eggs, and chili into a glass container. Pour the sauce into the container. To serve, dish out a small portion of meat and quail eggs in a serving bowl and serve with a bowl of rice and other Korean side dishes.
Notes
- 1 Tbsp = 15 ml, 1 cup = 250 ml
- Jangjorim can be served either cold or warm. It is best eaten within three days of being made, but it can last up to one week when refrigerated in an airtight container.
Nutrition Information
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Calories
280kcal
(14%)
Carbohydrates
10g
(3%)
Protein
18g
(36%)
Fat
18g
(28%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
264mg
(88%)
Sodium
1157mg
(48%)
Potassium
316mg
(9%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
158IU
(3%)
Vitamin C
2mg
(2%)
Calcium
50mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 10g | 3% |
| Protein | 18g | 36% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 264mg | 88% |
| Sodium | 1157mg | 48% |
| Potassium | 316mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 158IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 50mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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