Jangjorim 장조림
I didn't even know the name of this until I was an adult. My cousin and I would just call it "eggs and meat in soy sauce" using a big "please" after the name was said aloud. The braised beef turns satisfyingly salty and tender with the qual eggs boiled together at first, then popped back in to marinate in the savory broth after the yolk is set. This can be eaten as a banchan side dish but is equally a good idea making this a main meal served with rice and kimchi.
Jangjorim 장조림 Salty Braised Beef
Ingredients
About 2-4 servings
10 quail eggs
½ pound brisket
½ cup soy sauce
2 TBSP fish sauce
1 TBSP brown sugar
1 TBSP gochugaru
1 TBSP rice vinegar
4-5 cups water
7 garlic cloves
1 small white onion
Steps
1. Cut the brisket into large 2 inch pieces and boil the meat for about 25 minutes, until tender. Scrap off the foam from the top and discard.
2. Peel and halve the garlic cloves and white onion.
3. Put the soy sauce, fish sauce, brown sugar, gochugaru and rice vinegar into the pot. Stir until sugar is dissolved, then add the garlic, onions and quail eggs. Keep at a low boil for 7 minutes. If water is getting too low (not covering) add more water.
4. While keeping the pot boiling, Take out the quail eggs and peel the shells off. Put the whole eggs back into the broth. Keep at a low boil for about 3-5 more minutes.
5. Cool everything down and store in a glass container, then in the fridge. Serve with rice and kimchi.
Notes
- Chicken eggs can be substituted for quail eggs. Boil the eggs for at least 10 minutes and leave the peeled eggs in the broth longer before serving.
- If you have a lot of broth left after everything is eaten, save it to mix in with hot rice for another meal.