Jangjorim || Soy Sauce Braised Beef, 酱牛肉, 肉の煮付け, 장조림 1

Soegoki Jangjorim is a Korean dish made by braising beef in a soy sauce-based marinade. It’s a popular side dish that can be enjoyed cold or at room temperature.

Ingredients:

• Beef (flank steak): 600g
• Garlic: 100g
• Quail eggs: 1 dozen
• Water: 2 cups
• Soy sauce: 1 cup
• Sugar: 1/3 cup
• Sake: 1/4 cup

Instructions:

1. Blanch the beef: Cut the beef into bite-sized pieces. Place the beef in a pot with water and bring to a boil. Skim off any foam that rises to the surface.
2. Add seasonings: Add soy sauce and sake to the pot and bring to a boil again.
3. Simmer: Once the liquid has reduced by half, add garlic, quail eggs, and sugar. Simmer over low heat until the meat is tender and the liquid has thickened.

Tips for preparing quail eggs:

• Boil the quail eggs: Place quail eggs in a pot of cold water and bring to a boil. Simmer for 5 minutes, then transfer them to a bowl of ice water to stop the cooking process.
• Peel the eggs: Gently peel the eggs under cold running water.

Note: The cooking time will vary depending on the thickness of the beef. It’s important to simmer the beef until it’s tender and the flavors have melded together.