Tender and Flavorful Quail Egg Soy Braised Recipe
[Korean Home Cooking Essential] Quail Egg Soy Braised (Jangjorim) Made Easy
A savory and irresistible quail egg soy braised dish that the whole family loves! It’s the ultimate side dish that pairs perfectly with rice. We’re revealing the secrets to making it as hearty and delicious as school cafeteria meals. It’s simple to prepare, making it ideal for guest dinners or lunchbox additions. Dive into the delicious world of jangjorim right now!
Main Ingredients
- 3kg Beef Brisket (a suitable cut for braising)
- 1kg Quail Eggs (hard-boiled and peeled)
- 5 Cheongyang Peppers (for a touch of spicy flavor)
Braising Sauce Ingredients
- 500ml Soy Sauce (use regular soy sauce for best color and flavor, not soup soy sauce)
- 300g Sugar (adjust sweetness to your preference)
- 500ml Mirin (cooking wine/sweet rice wine – removes gamey odors and adds umami)
- 50g Black Peppercorns (using whole peppercorns enhances flavor)
- 100ml Sesame Oil (adds a nutty aroma at the end)
- 100g Minced Garlic (freshly minced garlic provides a better aroma)
- 50g Dashida (MSG-based soup stock) (optional, but boosts umami)
- 500ml Soy Sauce (use regular soy sauce for best color and flavor, not soup soy sauce)
- 300g Sugar (adjust sweetness to your preference)
- 500ml Mirin (cooking wine/sweet rice wine – removes gamey odors and adds umami)
- 50g Black Peppercorns (using whole peppercorns enhances flavor)
- 100ml Sesame Oil (adds a nutty aroma at the end)
- 100g Minced Garlic (freshly minced garlic provides a better aroma)
- 50g Dashida (MSG-based soup stock) (optional, but boosts umami)
Cooking Instructions
Step 1
In a large pot, combine water, soy sauce, sugar, black peppercorns, mirin, sesame oil, and minced garlic. Bring to a boil over high heat. Once boiling, add the beef brisket. Reduce the heat to medium-low, cover, and simmer for about 1 hour until the meat is very tender. Boiling the meat thoroughly until soft is key.
Step 2
Once the meat is well-cooked, remove it from the pot. Shred or slice it into bite-sized pieces along the grain. Return the prepared meat to the pot with the simmering sauce. Cook over medium heat, allowing the sauce to coat and penetrate the meat, until the liquid has reduced and thickened. Simmering gently until the sauce is almost gone is the secret to delicious flavor.
Step 3
When the meat has reduced sufficiently, add the peeled quail eggs and the chopped Cheongyang peppers. Simmer for another 10 minutes or so, allowing the quail eggs to absorb the flavors. Add the peppers towards the end to prevent them from becoming overly spicy.
Step 4
Just before turning off the heat, drizzle in the sesame oil and sprinkle with toasted sesame seeds to finish. Your delicious quail egg soy braised dish is ready! It’s incredibly tasty served over a bowl of hot rice. Store any leftovers in the refrigerator.
