Braised Beef with Quail Eggs and Peppers
A Beloved Family Recipe! Tender and Delicious Braised Beef with Plenty of Quail Eggs and Korean Chili Peppers
Introducing a timeless classic: savory and sweet braised beef. The addition of generously portioned quail eggs and chewy Korean chili peppers enhances the umami, making it a hearty dish for the entire family’s dining table. Made with a deep and rich beef broth, its profound flavor is unforgettable. This side dish is so satisfying, you’ll finish a whole bowl of rice in no time! Create the ultimate staple side dish right now.
Main Ingredients- 1kg beef round (for braising)
- 1kg quail eggs (hard-boiled and peeled)
- 1 pack Korean chili peppers (approx. 100g, stems removed)
Broth Ingredients- 5 whole garlic cloves
- 5-6 pieces dried kelp (approx. 10cm x 10cm)
- 5 ends of green onions (cleaned)
- 3-4 thin slices of fresh ginger
Seasoning Ingredients- 2 cups soy sauce
- 2-3 Tbsp sugar
- A dash of sesame oil
- A sprinkle of sesame seeds
- 5 whole garlic cloves
- 5-6 pieces dried kelp (approx. 10cm x 10cm)
- 5 ends of green onions (cleaned)
- 3-4 thin slices of fresh ginger
Seasoning Ingredients- 2 cups soy sauce
- 2-3 Tbsp sugar
- A dash of sesame oil
- A sprinkle of sesame seeds
Cooking Instructions
Step 1
First, we’ll make the fundamental broth for delicious braised beef. Pour about 1.5 liters of water into a pot and add the whole garlic cloves, dried kelp, cleaned green onion ends, and thinly sliced ginger. If you don’t have green onion ends, you can use the white parts of green onions. Adding half an onion will create an even richer flavor.
Step 2
Beef for braising shrinks when cooked, so it’s best to cut it into pieces that are about 1-2 cm longer than your desired final shredded size. Cut them a bit larger than bite-sized.
Step 3
Once the broth comes to a rolling boil, add the prepared beef. Boil over high heat for 10 minutes, then reduce the heat to medium-low and continue to simmer for another 20 minutes, for a total of 30 minutes, until the beef is tender. Skim off any scum that rises to the surface during cooking for a clearer broth.
Step 4
To check if the beef is cooked, pierce it with a chopstick. If the chopstick goes in smoothly and easily, it’s perfectly cooked. Turn off the heat. Be careful not to overcook, as it can make the meat tough.
Step 5
Carefully remove the tender cooked beef and set it aside in a separate bowl. Strain the cooking broth through a sieve to get a clear liquid. Let it cool slightly, then skim off any excess fat that floats to the surface. This step ensures a clean and non-greasy braised dish.
Step 6
To the skimmed, clear broth (about 7 cups or 1.4 liters), add 1 cup (200ml) of water, making a total of 8 cups (1.6 liters). (Adjust the amount of water depending on your broth yield). Then, add 2 cups (400ml) of soy sauce and 3 tablespoons of sugar. Mix well to create the braising liquid. You can adjust the sugar amount to your preference.
Step 7
Add the reserved beef, peeled boiled quail eggs, and the stemmed Korean chili peppers to the prepared braising liquid. Bring to a boil over medium heat. This step allows the flavors to meld and the ingredients to absorb the sauce.
Step 8
After boiling for about 5 minutes, carefully remove the beef again and let it cool slightly. Once cooled enough to handle, shred the beef along the grain into bite-sized pieces for a more tender and enjoyable texture.
Step 9
Return the shredded beef to the pot, along with the quail eggs and chili peppers. Simmer over low heat for another 10-15 minutes, allowing the sauce to thicken and deeply infuse the beef. Your delicious braised beef is now complete!
Step 10
This is incredibly delicious served over warm rice! The savory yet subtly sweet flavor is so addictive, you’ll find yourself reaching for more. Prepare this hearty side dish, braised beef, and enjoy a wonderful meal.
