Beef Jangjorim with Quail Eggs Using Arongsatae Cut – Tastes Like the Top-Selling Side Dish at a Banchan Shop

Steps

1. 1

   Dissolve 2T sugar in cold water, add the beef, and soak for 30 minutes to remove the blood.

2. 2

   Soak the drained beef in fresh cold water for another 5 minutes.

3. 3

   In a pot, combine the beef, 1.2L water, 1 onion, 1 green onion stalk, 1 cheongyang chili pepper, and 10 whole garlic cloves.

4. 4

   Once the water boils, simmer uncovered for 5 minutes to remove the off-odor, then cover and boil for another 50 minutes.

5. 5

   Remove the beef, let it cool, then tear into pieces. Strain the broth back into the pot.

6. 6

   Add 120ml dark soy sauce, 2T plum extract, 2T corn syrup, 2T mirin, 2T sugar, and the quail eggs to the broth. Simmer on low heat for 10 minutes. Once the quail eggs turn dark, add the shredded beef and reduce for another 10 minutes.