Comments on: Boiled Beef and Quail’s Eggs in Soy sauce (Sogogi Jangjorim in Korean) http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/ A Practical Guide to Korean Food and Korean Fusion Food Fri, 08 Aug 2008 18:57:44 +0000 http://wordpress.org/?v=2.1.3 By: Kat http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/#comment-147 Kat Tue, 14 Nov 2006 10:48:25 +0000 http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/#comment-147 this dish looks very time consuming, but if it is one of your husband's favorites, then I think it is definitely worth cooking :) this dish looks very time consuming, but if it is one of your husband’s favorites, then I think it is definitely worth cooking :)

]]> By: sue http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/#comment-149 sue Tue, 14 Nov 2006 11:41:27 +0000 http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/#comment-149 Hi, Kat Indeed, it is very time consuming though it was worth cooking as you said. Yet I don't think I want to cook it for a while. :) Hi, Kat
Indeed, it is very time consuming though it was worth cooking as you said. Yet I don’t think I want to cook it for a while. :)

]]> By: ZenKimchi http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/#comment-150 ZenKimchi Tue, 14 Nov 2006 15:46:10 +0000 http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/#comment-150 Quail eggs are such a wonderful delicacy. They're expensive and hard to find in America. The first quail eggs I had were deviled. Now that had to have been a lot of work. I was excited to find them so plentiful and cheap here. So I bought some and boiled them. And, yes, peeling them is labor intensive. Quail eggs are such a wonderful delicacy. They’re expensive and hard to find in America. The first quail eggs I had were deviled. Now that had to have been a lot of work.

I was excited to find them so plentiful and cheap here. So I bought some and boiled them. And, yes, peeling them is labor intensive.

]]> By: lance http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/#comment-151 lance Tue, 14 Nov 2006 18:51:27 +0000 http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/#comment-151 Thank you for taking on such a time consuming endeavor and sharing your recipe. I don't know if it'll work with quail eggs, but it works very well with chicken eggs. I usually tap the hardboiled egg until all the shell is in small pieces and because it's held together by the inner membrane layer, it's so easy to peel. The shell usually peels right off in layers. Sometimes the egg just popps out of the shell at some point. Hope it works for you. Thank you for taking on such a time consuming endeavor and sharing your recipe. I don’t know if it’ll work with quail eggs, but it works very well with chicken eggs. I usually tap the hardboiled egg until all the shell is in small pieces and because it’s held together by the inner membrane layer, it’s so easy to peel. The shell usually peels right off in layers. Sometimes the egg just popps out of the shell at some point. Hope it works for you.

]]> By: sue http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/#comment-155 sue Wed, 15 Nov 2006 00:09:39 +0000 http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/#comment-155 Hi Joe, I didn't know that quail's eggs are expensive in America. As you know, they are cheaper than chicken eggs sometimes in Korea. I bought 2 packs of quail's eggs for 2600 won (about US $2.70) Though I don't want to cook them for a while, such hard work. :) Hi lance, Thanks for the tips. I think I sort of tried like you suggested for couple of quail's eggs, but I guess I didn't tap thoroughly enough to make it peels instantly. :) I will try properly as you suggest next time. Take care, you two. Hi Joe,

I didn’t know that quail’s eggs are expensive in America. As you know, they are cheaper than chicken eggs sometimes in Korea. I bought 2 packs of quail’s eggs for 2600 won (about US $2.70) Though I don’t want to cook them for a while, such hard work. :)
Hi lance,

Thanks for the tips. I think I sort of tried like you suggested for couple of quail’s eggs, but I guess I didn’t tap thoroughly enough to make it peels instantly. :) I will try properly as you suggest next time.

Take care, you two.

]]> By: tammie http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/#comment-204 tammie Tue, 21 Nov 2006 04:44:25 +0000 http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/#comment-204 i was wondering if we can substitute the fresh quail eggs with the ones from a can.. i was wondering if we can substitute the fresh quail eggs with the ones from a can..

]]> By: sue http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/#comment-212 sue Tue, 21 Nov 2006 08:47:16 +0000 http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/#comment-212 Hi tammie, I've never used canned eggs, but if they are already shelled it may make it less work. If they are preserved with salt it may change the taste though. Hi tammie,

I’ve never used canned eggs, but if they are already shelled it may make it less work. If they are preserved with salt it may change the taste though.

]]> By: Marinated Beef (Bulgogi in Korean) -Instant sauce version at My Korean Kitchen http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/#comment-257 Marinated Beef (Bulgogi in Korean) -Instant sauce version at My Korean Kitchen Mon, 27 Nov 2006 06:39:21 +0000 http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/#comment-257 [...] Boiled Beef and Quail’s Eggs in Soy sauce (Sogogi Jangjorim in Korean) [...] […] Boiled Beef and Quail’s Eggs in Soy sauce (Sogogi Jangjorim in Korean) […]

]]> By: Braised Baby Potatoes 1 (Algamja Jorim in Korean) at My Korean Kitchen http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/#comment-347 Braised Baby Potatoes 1 (Algamja Jorim in Korean) at My Korean Kitchen Mon, 04 Dec 2006 06:33:04 +0000 http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/#comment-347 [...] Boiled Beef and Quail’s Eggs in Soy sauce (Sogogi Jangjorim in Korean) [...] […] Boiled Beef and Quail’s Eggs in Soy sauce (Sogogi Jangjorim in Korean) […]

]]> By: Marinated Beef (Bulgogi) - Natural Sauce Version 1 at My Korean Kitchen http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/#comment-471 Marinated Beef (Bulgogi) - Natural Sauce Version 1 at My Korean Kitchen Thu, 14 Dec 2006 03:26:12 +0000 http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/#comment-471 [...] Boiled Beef and Quail’s Eggs in Soy sauce (Sogogi Jangjorim in Korean) [...] […] Boiled Beef and Quail’s Eggs in Soy sauce (Sogogi Jangjorim in Korean) […]

]]> By: Gil http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/#comment-787 Gil Wed, 03 Jan 2007 00:31:31 +0000 http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/#comment-787 This recipe is very similar to one that my wife used in our Korean Restaurant. Due to the expense and limited availability of quail eggs, she would often substitute chicken, duck, or goose eggs. This was a favorite of our American customers. This recipe is very similar to one that my wife used in our Korean Restaurant. Due to the expense and limited availability of quail eggs, she would often substitute chicken, duck, or goose eggs. This was a favorite of our American customers.

]]> By: 도쿠 http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/#comment-1990 도쿠 Sat, 10 Feb 2007 15:46:55 +0000 http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/#comment-1990 my first dinner with my korean (ex)husband we had this and a bunch of side dishes. the woman who made it for us actually used several peppers, chicken eggs & left the meat whole.. it was salty-sweet. she arranged the peppers on top of the meat so that they looked like a flower.. sort of like the ones on 화전. :) it was delicious. quail eggs are indeed very expensive here, because you have to buy them from hatcheries. i was looking around online for them & for 100 of them, it's like $55.00 shipping, and the bad thing is that they're already fertilized.. but anyway. :) i'm definitely going to try this recipe out, because i want to taste this again. it looks beautiful and my mouth is already salivating! :D thank you for posting this!! best wishes, ~ 도쿠 my first dinner with my korean (ex)husband we had this and a bunch of side dishes. the woman who made it for us actually used several peppers, chicken eggs & left the meat whole.. it was salty-sweet. she arranged the peppers on top of the meat so that they looked like a flower.. sort of like the ones on 화전. :) it was delicious. quail eggs are indeed very expensive here, because you have to buy them from hatcheries. i was looking around online for them & for 100 of them, it’s like $55.00 shipping, and the bad thing is that they’re already fertilized.. but anyway. :)
i’m definitely going to try this recipe out, because i want to taste this again. it looks beautiful and my mouth is already salivating! :D thank you for posting this!!

best wishes,
~ 도쿠

]]> By: 도쿠 http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/#comment-1991 도쿠 Sat, 10 Feb 2007 16:42:25 +0000 http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/#comment-1991 oh, i forgot.. the lady also used some garlic cloves. :) they were very tasty with the sweet-saltiness of the dish. :) oh, i forgot.. the lady also used some garlic cloves. :) they were very tasty with the sweet-saltiness of the dish. :)

]]> By: 도쿠 http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/#comment-1992 도쿠 Sat, 10 Feb 2007 16:43:02 +0000 http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/#comment-1992 this looks soooo good! :D this looks soooo good! :D

]]> By: Cass http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/#comment-2168 Cass Tue, 20 Feb 2007 05:46:34 +0000 http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/#comment-2168 Yum! I'm not sure I have the patience to peel so many quails eggs at once though. This dish reminds me of the Japanese simmered pork dish<a href="http://blue_moon.typepad.com/blue_lotus/2006/09/0925_dinner_bra.html" rel="nofollow">Buta no Kakuni</a>, so maybe I will try it with full size eggs. Yum! I’m not sure I have the patience to peel so many quails eggs at once though. This dish reminds me of the Japanese simmered pork dishButa no Kakuni, so maybe I will try it with full size eggs.

]]> By: sue http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/#comment-2180 sue Tue, 20 Feb 2007 23:15:40 +0000 http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/#comment-2180 Hi Cass, I think using normal eggs would go well too. Good luck! Hi Cass,
I think using normal eggs would go well too. Good luck!

]]> By: mitchal http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/#comment-5133 mitchal Fri, 15 Jun 2007 16:55:31 +0000 http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/#comment-5133 Can anyone answer what the kelp was used for? I do not see anything beyond soaking it.. thanks Can anyone answer what the kelp was used for? I do not see anything beyond soaking it..

thanks

]]> By: SwedeSam http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/#comment-6259 SwedeSam Wed, 01 Aug 2007 23:05:24 +0000 http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/#comment-6259 I've been looking for this dish since I seen it in a recent Korean movie called "Dirty Carnival." The lead character/gangster prepares it alongside a rice porridge for his sick girlfriend. Can't wait to try it. I’ve been looking for this dish since I seen it in a recent Korean movie called “Dirty Carnival.” The lead character/gangster prepares it alongside a rice porridge for his sick girlfriend. Can’t wait to try it.

]]> By: Kim http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/#comment-8141 Kim Thu, 10 Jan 2008 06:43:54 +0000 http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/#comment-8141 I just made this dish for the first time. I used your recipe but did the portions a little differently and I added two cloves of garlic during the last and final boil. It came very good. Though it took me 2 hours. I wasn't busy the entire time so I didn't find it too hard. I cleaned the dishes and cleaned the kitchen etc while waiting for things. Though quail eggs aren't easy to find in most American groceries in the NY area, they are were at my Korean grocers. Also I boiled my quail eggs for 4 min. I rinsed them with cold water with ice in the same pot. After the ice melted I peeled them in the water so I didn't have to wash them later-saved me at least two steps. Also it helps if you crack the wide part of the egg (the bottom part) and make sure the shell is all cracked (I rolled them on the side of the pot) and it comes off in one peel--most of the time. I also drank two glasses of wine doing it so it went fast and was kind of fun. Thanks so much for the recipe. I'm not a meat fan but I loved the fact that quail eggs are used (rarely see that in the Korean restaurants around here) and I thought it would be a nice surprise for my sister who loves this dish. I just made this dish for the first time. I used your recipe but did the portions a little differently and I added two cloves of garlic during the last and final boil. It came very good.

Though it took me 2 hours. I wasn’t busy the entire time so I didn’t find it too hard. I cleaned the dishes and cleaned the kitchen etc while waiting for things.

Though quail eggs aren’t easy to find in most American groceries in the NY area, they are were at my Korean grocers. Also I boiled my quail eggs for 4 min. I rinsed them with cold water with ice in the same pot. After the ice melted I peeled them in the water so I didn’t have to wash them later-saved me at least two steps. Also it helps if you crack the wide part of the egg (the bottom part) and make sure the shell is all cracked (I rolled them on the side of the pot) and it comes off in one peel–most of the time. I also drank two glasses of wine doing it so it went fast and was kind of fun.

Thanks so much for the recipe. I’m not a meat fan but I loved the fact that quail eggs are used (rarely see that in the Korean restaurants around here) and I thought it would be a nice surprise for my sister who loves this dish.

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