Jangjorim [Korean Soy Braised Beef] with Quail Eggs
Salty, umami-rich, soy sauce braised beef. Enjoy this traditional Korean side dish, complete with shishito peppers and tiny, flavor-packed quail eggs!
Keyword: Beef, Braised, Jangjorim, Quail Eggs
Servings: 6as side
Author: The Subversive Table | Lis Lam
1lbflank beef steak
8 oz/227 gShishito peppers (about 2 cups)
1/4cupsoy sauce(not the low sodium kind)
Cut 1 lb flank steak into two equal halves, against the grain. Each half should be 2-3 inches long. Cover with cold water (about 2 cups) and boil for 30 minutes (covered) until a fork slides through with some resistance. The meat should not be bouncy or hard. But it shouldn't be completely tender either.
Meanwhile, hard boil the quail eggs: cover with cold water and bring to a boil. Simmer for two minutes. Drain and immediately transfer to an ice water bath. Chill for 5 minutes. Peel eggs and set aside.
When cool enough to handle, cut or shred beef into bite-sized strips. (The traditional way is to shred the beef by hand but my Halmoni cuts hers into neat strips, which is the way I like to do it as well. Cutting instead of hand shredding avoids stringy pieces of beef.)
Add braising liquid: soy sauce, mirin, and sugar. Simmer (uncovered) for another 15 minutes until the beef is dark and there is just a little bit of resistance when you slide in a fork. Half the original liquid should be evaporated by now.
Add shishito peppers and simmer (covered) until soft and deflated, another 10-15 minutes. By now, the beef should be tender with very little resistance. The liquid should be at 20% of the original volume.
Add hard boiled quail eggs and cook another 5-10 minutes, making sure to spoon the braising liquid over the eggs.
Serve warm, cold, or room temperature -- preferably with rice and other banchan. Enjoy!
*Jangjorim should last about 1 week in the fridge, tightly covered.