Jangjorim (Soy Sauce Beef and Quail Eggs)

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Steps

1. Step 1

   Soak the beef in cold water for about 30 minutes to draw out the redness (myoglobin) on the meat.

2. Step 2

   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.

3. Step 3

   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.

4. Step 4

   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.

5. Step 5

   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.

6. Step 6

   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.

7. Step 7

   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.

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