Cherry & Dennis Helper Habitat

Korean Soy-Braised Beef and Quail Eggs

韓式醬油燉牛肉鵪鶉蛋

Korean Soy-Braised Beef and Quail Eggs — finished dish

Total time: 100 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Korean jangjorim slowly cooks beef until shreddable, then braises it with quail eggs in sweet soy.

01

Ingredients

Main ingredients

700 g beef shank
20 pieces cooked quail eggs
6 cloves garlic
20 g ginger
4 pieces mild green chillies
1 L water

Soy braising liquid

120 ml soy sauce
2 tbsp sugar
2 tbsp rice wine
1 pinch white pepper

Korean Soy-Braised Beef and Quail Eggs — ingredients

02

Tools

cutting board
knife
deep pot
ladle
measuring spoons

Korean Soy-Braised Beef and Quail Eggs — tools

03

Steps

Korean Soy-Braised Beef and Quail Eggs — Cut beef into large pieces, soak in cold water for ten minutes and drain

Step 1

Cut beef into large pieces, soak in cold water for ten minutes and drain

Cut beef into large pieces, soak in cold water for ten minutes and drain.

Korean Soy-Braised Beef and Quail Eggs — Measure the soy sauce, sugar, rice wine and white pepper

Step 2

Measure the soy sauce, sugar, rice wine and white pepper

Measure the soy sauce, sugar, rice wine and white pepper.

Korean Soy-Braised Beef and Quail Eggs — Slice ginger, crush garlic and leave the green chillies whole

Step 3

Slice ginger, crush garlic and leave the green chillies whole

Slice ginger, crush garlic and leave the green chillies whole.

Korean Soy-Braised Beef and Quail Eggs — Bring the beef up to a boil from cold water and blanch for five minutes

Step 4

Bring the beef up to a boil from cold water and blanch for five minutes

Bring the beef up to a boil from cold water and blanch for five minutes.

Korean Soy-Braised Beef and Quail Eggs — Discard the blanching water and rinse the beef and pot clean

Step 5

Discard the blanching water and rinse the beef and pot clean

Discard the blanching water and rinse the beef and pot clean.

Korean Soy-Braised Beef and Quail Eggs — Add beef, fresh water, ginger and garlic and bring to a boil

Step 6

Add beef, fresh water, ginger and garlic and bring to a boil

Add beef, fresh water, ginger and garlic and bring to a boil.

Korean Soy-Braised Beef and Quail Eggs — Cover and simmer on low for 50 minutes

Step 7

Cover and simmer on low for 50 minutes

Cover and simmer on low for 50 minutes.

Korean Soy-Braised Beef and Quail Eggs — Add soy sauce, sugar, rice wine and pepper and simmer for 15 minutes

Step 8

Add soy sauce, sugar, rice wine and pepper and simmer for 15 minutes

Add soy sauce, sugar, rice wine and pepper and simmer for 15 minutes.

Korean Soy-Braised Beef and Quail Eggs — Add quail eggs and green chillies and simmer for ten minutes

Step 9

Add quail eggs and green chillies and simmer for ten minutes

Add quail eggs and green chillies and simmer for ten minutes.

Korean Soy-Braised Beef and Quail Eggs — Check with a fork that the beef is tender and fully cooked

Step 10

Check with a fork that the beef is tender and fully cooked

Check with a fork that the beef is tender and fully cooked.

Korean Soy-Braised Beef and Quail Eggs — Cool slightly, shred the beef along the grain and return it to the sauce

Step 11

Cool slightly, shred the beef along the grain and return it to the sauce

Cool slightly, shred the beef along the grain and return it to the sauce.

Korean Soy-Braised Beef and Quail Eggs — Serve the shredded beef with quail eggs and a little sauce

Step 12

Serve the shredded beef with quail eggs and a little sauce

Serve the shredded beef with quail eggs and a little sauce.

Common mistakes

Do not skip the doneness check or rush with excessive heat, which can burn the outside while leaving the centre undercooked.

Tips

Measure first and keep raw and cooked utensils separate; debone, reduce chilli and cut smaller for children or older adults.