Tender Beef Jangjorim with Quail Eggs and Boiled Eggs
Savory Korean Braised Beef with Chilies and Eggs: A Rice-Loving Side Dish
This is a must-try Korean braised beef (Jangjorim) recipe that will have your family devouring bowls of rice! The savory sauce is so delicious, you’ll want to mix it with your rice. The addition of slightly spicy Korean green peppers (Ggwari-gochu) and the soft texture of boiled eggs make this dish even richer and more satisfying. It’s perfect for holidays or when entertaining guests.
Jangjorim Ingredients
- 230g prime Korean beef brisket (Yangji)
- 1 pouch of pre-boiled quail eggs (approx. 10-15 eggs)
- 12 Korean green peppers (Ggwari-gochu)
- 1 Cheongyang pepper (for a touch of heat)
- 3 hard-boiled eggs
- 1/2 onion, quartered
- 1 stalk of green onion
- 10 cloves of garlic
Braising Sauce
- 2 Tbsp soy sauce (Jin-ganjang)
- 1 Tbsp brewed soy sauce (Yangjo-ganjang)
- 2 Tbsp sugar
- 1 Tbsp cooking wine (Mirin)
- 700ml beef broth (or water)
- 2 Tbsp soy sauce (Jin-ganjang)
- 1 Tbsp brewed soy sauce (Yangjo-ganjang)
- 2 Tbsp sugar
- 1 Tbsp cooking wine (Mirin)
- 700ml beef broth (or water)
Cooking Instructions
Step 1
First, soak the prime Korean beef brisket in cold water for about 30 minutes to drain any excess blood. Thoroughly draining the blood ensures the beef is clean and cooks without any off-flavors.
Step 2
Place the blood-drained beef, quartered onion, green onion, and whole garlic cloves into a pressure cooker. Add 1 liter of water. Select the ‘Multi-cook’ mode and cook for 30 minutes. (Tip: Adding a bay leaf during this step can further help remove any gamey smell from the meat. Do not discard the beef broth – you’ll need it later for the braising sauce!)
Step 3
Once the beef is tender from the pressure cooker, let it cool slightly, then shred it along the grain into bite-sized pieces. To help the Korean green peppers absorb the sauce, prick them a few times with a fork. Now, in a heavy-bottomed pot, combine the shredded beef, pre-boiled quail eggs, Korean green peppers, and the Cheongyang pepper. Pour in 700ml of the reserved beef broth and bring to a boil over high heat.
Step 4
It’s time to prepare the braising sauce. Add 2 tablespoons of soy sauce, 1 tablespoon of brewed soy sauce, 2 tablespoons of sugar, and 1 tablespoon of cooking wine to the pot. You can adjust these seasoning ratios to your preference.
Step 5
Finally, add the hard-boiled eggs to the pot. Once the mixture comes to a boil over high heat, reduce the heat to medium. Stir occasionally as the sauce reduces and the ingredients become well-infused with flavor, simmering until the sauce is nice and thick. Your delicious Beef Jangjorim is ready!
