Jangjorim (Korean Salty Beef) with Quail Eggs

A quintessential Korean side dish: Jangjorim with Shishito peppers and quail eggs! Salty, filling, beefy — a banchan you'll achieve for again and once more.

Korean Jangjorim (soy braised beef) with quail eggs

**Cheers Spring Creek Quail Farms for sponsoring this post! Opinions are my own.**

Whenever I visit my Korean grandmother, in that location's ever a tupperware container filled with Jangjorim in the refrigerator.

I grew upwardly eating this classic Korean side dish. Salty. Beefy. Filling. Doesn't spoil easily. Tastes good with rice. Always available.

Even if there'due south goose egg else to eat in the business firm, there's always Jangjorim!

Jangjorim with quail eggs and shishito peppers in white bowl
ingredients for Korean Jangjorim

What is Jangjorim?

Jangjorim is a Korean side dish that'south best described every bit salty strips of beefiness. An economical and long-lasting manner to make a piece of beef stretch, it tastes adept cold or room temperature.

With a few difficult boiled eggs and shishito peppers tossed in — it'south a filling and substantial side dish. Jang Jorim too doesn't spoil piece of cake, making it classic dejeuner box or picnic food items.

At the Korean tabular array, Jang Jorim is served with rice. In fact, it's often chosen a "rice thief" because the salty flavor requires and so many servings of rice!

Also, the texture of Jangjorim is not really soft and tender simply more chewy and tough. Hearty, delicious, and very filling — this elementary dish represents Korean home cooking at its best!

Ingredients:

  • Beef. Lean flank steak is preferred because it'southward easy to shred and the flavor is good.
  • Soy sauce. Do not employ the low sodium kind! Tastes flat and strangely metallic when cooked for a long time. I've used brands Yamasa, Sempio, and Kikkoman all with skilful results.
  • Mirin. Sweet Korean/Japanese cooking wine. Adds flavor and removes whatever gamy smells or flavor.
  • Sugar. A petty to balance out the soy sauce.
  • Water. For a braising liquid that's non likewise salty.
  • Shishito Peppers. Add trunk, depth, and freshness to the beef and braising liquid. Can be subbed with jalapenos. Full of vitamin C, they are my favorite part of this Korean salty beef.
  • Quail Eggs. Typically, hard boiled eggs are included. But I prefer quail eggs every bit their tiny size work ameliorate to soak all that rich braising liquid! For this recipe, I used Leap Creek Quail Eggs which come up from a local Ontario subcontract. I've been buying and loving their quail eggs for years!
Korean jangjorim with quail eggs and shishito peppers in bowl

How to Make Jangjorim with Quail Eggs:

  1. Boil flank steak.
  2. Shred beefiness into bite-sized strips.
  3. Add soy sauce, mirin, and sugar and simmer.
  4. Add shishito peppers and cook until deflated.
  5. Add hard boiled quail eggs.
  6. Cool and serve common cold, or room temperature with rice.
flank beef steak covered with water in pot
pot filled with shishito peppers and flank steak
Jangjorim with quail eggs and shishito peppers in pot

How do you eat Jangjorim? What do I eat with it?

Jangjorim is very salty and eaten as i of many Korean banchan or side dishes, served with rice.

People typically eat only a little bit of Jangjorim at each repast. Stored in a tupperware container in the fridge, information technology's brought out at every meal and served cold with kimchi and other food items.

Sometimes, people spoon the Jang jorim sauce over rice. Or reserve the leftover sauce as braising liquid for additional hard boiled eggs. The beefy, salty sauce is so tasty.

Other Korean side dishes you may enjoy with Jangjorim:

  • Oi Muchim [Cucumber Salad]
  • Braised Lotus Roots
  • Korean Potato Salad
  • Dubu Jorim [Braised Tofu
  • Gyeran Jjim (Steamed Egg)
hands scooping quail eggs in bowl

FAQ:

Why quail eggs?

I prefer quail eggs every bit they soak up all that braised soy sauce beef flavor. They as well comprise the perfect yolk to egg white ratio. So good! If yous can't detect them, use regular eggs instead.

Where can I find quail eggs?

Quail eggs are available at most grocery stores. I've seen quail eggs at Walmart, President's Pick, No Frills, and Metro. I've too seen them at Asian grocery stores (T&T, Foody Earth, Galleria), Whole Foods, and Costco! They come up in packs of 18.

Do I really need to add together the Shishito Peppers?

Peppers are a classic way to flavor this classic Korean side dish. They practise not make the dish spicy. Instead, they add torso and depth, while also making sure the resulting dish is not "too beefy" at the end. Honestly, they are my favorite function and I often pick them out and eat them outset.

wooden bowl filled with speckled quail eggs

PRO Tips:

  • Go on the cross contamination minimal. Jang jorim is typically stored in a tupperware container. But it can terminal longer if y'all don't eat it directly from the container. Instead, transfer a small corporeality to another dish to serve.
  • Take the arctic off. If y'all prefer, microwave for 30 seconds to take the chill off earlier serving.
  • Peel Quail Eggs. To brand peeling easier, crack the trounce beginning. There is a clear protein that holds the shell together. Grab a flake of the protein when peeling to brand shell removal easier.

Korean Jangjorim (soy braised beef) with quail eggs

Jangjorim (Korean Salty Beef) with Quail Eggs

Salty, umami-rich, soy sauce braised beefiness. Savor this traditional Korean side dish, consummate with shishito peppers and tiny, season-packed quail eggs!

Prep Fourth dimension xx mins

Cook Time 1 hr

Course Side

Cuisine Korean

  • Stock pot

  • one lb flank beef steak
  • ii cups water
  • 18 quail eggs
  • 8 oz/227 g Shishito peppers (about 2 cups)

Braising Liquid

  • 1/4 cup soy sauce (not the low sodium kind)
  • 1/4 cup Mirin
  • two Tbsp sugar

  • Cutting ane lb flank steak into ii equal halves, against the grain. Each half should exist two-iii inches long. Embrace with cold water (about 2 cups) and eddy for 30 minutes (covered) until a fork slides through with some resistance. The meat should not exist bouncy or hard. Merely it shouldn't be completely tender either.

    flank beef steak covered with water in pot

  • Meanwhile, hard boil the quail eggs: cover with common cold h2o and bring to a boil. Simmer for two minutes. Bleed and immediately transfer to an ice water bath. Chill for five minutes. Peel eggs and set aside.

  • When cool plenty to handle, cutting or shred beefiness into bite-sized strips.

    (The traditional style is to shred the beef by hand but my Halmoni cuts hers into neat strips, which is the style I like to do it as well. Cut instead of hand shredding avoids stringy pieces of beefiness.)

  • Add together braising liquid: soy sauce, mirin, and sugar. Simmer (uncovered) for another 15 minutes until the beefiness is dark and in that location is simply a little flake 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 at present, the beef should be tender with very little resistance. The liquid should be at xx% of the original volume.

    pot filled with shishito peppers and flank steak

  • Add hard boiled quail eggs and cook some other v-10 minutes, making sure to spoon the braising liquid over the eggs.

    Jangjorim with quail eggs and shishito peppers in pot

  • Serve warm, cold, or room temperature — preferably with rice and other banchan. Enjoy!

    Korean Jangjorim (soy braised beef) with quail eggs

*Jangjorim should concluding near ane week in the fridge, tightly covered.

Keyword Beef, Braised, Jangjorim, Quail Eggs

*Thanks to Spring Creek Quail Farms for sponsoring this postal service. All opinions are my own.*

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