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 Mon, 06 Feb 2012 00:01:48 +0000 hourly 1 http://wordpress.org/?v=3.1.4 By: Ziarre http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/comment-page-1/#comment-209877 Ziarre Tue, 17 Jan 2012 04:34:56 +0000 http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/#comment-209877 Dag nabbit good stuff you whpirpesnapeprs! Dag nabbit good stuff you whpirpesnapeprs!

]]> By: Marisa http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/comment-page-1/#comment-26386 Marisa Mon, 02 May 2011 10:30:41 +0000 http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/#comment-26386 Use ready boiled and peeled quail eggs. They get sold in a bag of lightly salted liquid. Easy, really easy. Use ready boiled and peeled quail eggs. They get sold in a bag of lightly salted liquid. Easy, really easy.

]]> By: Jang Jorim « Lavenderbianca's Blog http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/comment-page-1/#comment-17850 Jang Jorim « Lavenderbianca's Blog Mon, 15 Nov 2010 05:06:40 +0000 http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/#comment-17850 [...] Boiled Beef and Quail’s Eggs in Soy sauce (Sogogi Jangjorim in Korean) November 14, 2006 Category: Eggs and Poultry, Red Meat, Side Dishes (Banchan) 20 Comments - Leave a comment! [...] [...] Boiled Beef and Quail’s Eggs in Soy sauce (Sogogi Jangjorim in Korean) November 14, 2006 Category: Eggs and Poultry, Red Meat, Side Dishes (Banchan) 20 Comments - Leave a comment! [...]

]]> By: Dr. Bru http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/comment-page-1/#comment-12393 Dr. Bru Wed, 03 Dec 2008 10:55:08 +0000 http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/#comment-12393 Hi - I've just finished eating this delicious dish. I didn't cook it however... opened a plastic package, poured contents into bowl, and heated in microwave for 190 seconds... it was good! (www.jayeone.co.kr) But probably not nearly as good as yours. I write however to suggest rolling the quail eggs after boiling - crack on the sideboard and slowly roll to break the shell, which then comes off easily. It may take a bit of practice, but it will be much easier! Hi – I’ve just finished eating this delicious dish. I didn’t cook it however… opened a plastic package, poured contents into bowl, and heated in microwave for 190 seconds… it was good! (www.jayeone.co.kr) But probably not nearly as good as yours.

I write however to suggest rolling the quail eggs after boiling – crack on the sideboard and slowly roll to break the shell, which then comes off easily. It may take a bit of practice, but it will be much easier!

]]> By: Kim http://mykoreankitchen.com/2006/11/14/boiled-beef-and-quails-eggs-in-soy-sauce-sogogi-jangjorim-in-korean/comment-page-1/#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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