Savory and Sweet Braised Beef with Quail Eggs
How to Make Delicious Braised Beef and Quail Eggs (Baek Jong-won Style)
I’ve made a batch of irresistible braised beef and quail eggs, perfect for a ‘rice thief’ that disappears bowl by bowl! This sweet and savory dish is a national favorite, loved by all ages. Packed with tender beef, chewy quail eggs, and crisp snap peas, it’s not only nutritious but also a joy to eat. And that rich braising liquid? It’s pure gold when drizzled over a bowl of hot rice! Honestly, a side of well-fermented kimchi and this braised beef is all you need for a satisfying meal. For the beef, cuts like eye round or shank are commonly used. Slow-braising for over 40 minutes ensures a wonderfully tender texture, making it perfect even for little ones. When shredding the beef, let it cool completely and then pull it apart by hand along the grain for the best flavor and texture. Get ready to create a delicious meal with this Baek Jong-won inspired braised beef and quail egg recipe!
Main Ingredients- 500g Beef eye round or shank
- 1 tray Quail eggs (approx. 30 eggs)
- 15-20 Snap peas (Kkori gochu)
- 1.8L Water
- 200ml Soy sauce
- 100ml Sugar
- 30ml Cooking wine (Mirin or similar)
For Blanching Beef (to remove gamey odor)- 1/2 cup Soju (approx. 100ml)
- 1/3 Tbsp Whole peppercorns
- 1/2 cup Soju (approx. 100ml)
- 1/3 Tbsp Whole peppercorns
Cooking Instructions
Step 1
The journey to delicious braised beef starts with selecting good quality meat! While I’m using 500g of eye round, feel free to increase the amount as needed, the braising liquid will be sufficient. For the eye round, soak it in cold water for about 30 minutes to remove any blood. Changing the water once during this time will help achieve a cleaner result.
Step 2
For braising, shank or eye round are the common choices. If you prefer a more tender texture, I recommend Australian eye round. It offers excellent taste and texture for its price.
Step 3
To make peeling the quail eggs easier later, take them out of the refrigerator about an hour before boiling. Place the quail eggs in a pot with enough water to cover them and bring to a boil.
Step 4
Once the water starts boiling, gently stir the eggs in one direction with a spoon about 10 times. This helps the yolks settle in the center, making them easier to peel and ensuring a neat appearance.
Step 5
Prepare about 15-20 snap peas. Wash them thoroughly by soaking them in water with 1-2 tablespoons of vinegar for a short while, then rinse under running water. Gently rub them to ensure all dirt is removed, especially from their curved surfaces. After washing, snip off the stems and drain them.
Step 6
Using a fork or a toothpick, prick the thicker parts of the snap peas a few times. This allows the sauce to penetrate deeply, making them more flavorful, and also helps infuse their essence into the braising liquid, enhancing its overall taste.
Step 7
Before we start braising, it’s crucial to blanch the beef to eliminate any gamey odor. Fill a pot with enough water, bring it to a boil, then add the beef and blanch for 10 minutes. Adding half a cup of soju and about 1/3 tablespoon of whole peppercorns at this stage is highly effective for removing odors. Bay leaves can also be used for added fragrance.
Step 8
Remove the blanched beef and rinse the pot thoroughly to clean it. Then, return the beef to the clean pot.
Step 9
Now, let’s create the braising liquid base! Pour in 1.8 liters of water. It might seem like a lot of water initially, but after simmering, the leftover braising liquid is absolutely delicious for mixing with rice. I highly recommend making a generous batch!
Step 10
Add 200ml of soy sauce. You can adjust the amount of soy sauce according to your preference.
Step 11
Next, add 100ml of sugar to bring in the sweetness. This can also be adjusted to your taste.
Step 12
Stir in 30ml of cooking wine to help neutralize any remaining odors and add a layer of umami.
Step 13
Stir everything well with a spoon until the sugar dissolves completely. The key elements for this delicious braised dish are almost in place!
Step 14
Bring the mixture to a boil over high heat. As the liquid boils vigorously, skim off any impurities that rise to the surface. This step ensures a cleaner and more flavorful braising liquid.
Step 15
Using a sieve makes removing impurities easier. After skimming, cover the pot with a lid, reduce the heat to medium, and let it simmer gently for 40 minutes. This slow braising time will ensure the beef becomes wonderfully tender.
Step 16
While the beef is braising, you can use the time to peel the quail eggs or tidy up the kitchen. Making delicious braised dishes doesn’t have to be difficult!
Step 17
After 40 minutes, open the lid to find the beef perfectly tender and cooked through.
Step 18
Using tongs, carefully remove the cooked beef from the pot. Let it cool down sufficiently so it’s easy to shred by hand.
Step 19
Once the beef has cooled, shred it by hand into bite-sized pieces. Shredding it thinly allows the sauce to penetrate better and makes it easier for children to eat.
Step 20
Return the shredded beef back into the pot. The flavors will now beautifully infuse into the meat.
Step 21
Add all the peeled quail eggs to the pot, turn the heat back on, and simmer for another 10 minutes to allow the sauce to coat and flavor the eggs.
Step 22
Finally, add the prepared snap peas and simmer for just a short while longer to finish. Avoid cooking the snap peas for too long after adding them. Turn off the heat and cover the pot; the residual heat will cook them to a tender perfection. Your delicious braised beef and quail eggs are ready!
