Cooking is such a pain. It took me about 2 hours including waiting time. My neck and shoulders are so sore from peeling the quail’s egg shells. However this dish is Michael’s second favorite side dish after Buchimgae (Korean style pancakes). As the saying goes, “Love is great.” 
Ingredients
- Beef – Top round 250 g (or fore shank, eye round is good too.)
- Quail’s Eggs 2 packs (One pack holds 28 eggs)
- White radish 4 big pieces
- 1 small onion (peeled and with the ends cut off)
- 1 stalk of green onion
- Ginger powder 1 tsp
- Pepper – 2 tsp
- Salt – 1 tsp
- Refined rice wine – 2 tbsp
- Water – 5 cups
- Dried kelp (10*12cm size) and water 1 cup
- Soy sauce – 100 ml
- Sugar – 4 tbsp
- 1 green chili
Preparation and Broth
1. Soak the beef in cold water for about 1 hour. -To get rid of the blood.
2. Soak the kelp in 1 cup of water for about 1 hour. -We only need water from it.
3. Boil the quail’s eggs with 1 tsp of salt.
4. Empty the hot water and cool the eggs with cold water.
5. Put the beef, radish, spring onion, and onion in the pot. Add the 5 cups of water and add the pepper, ginger powder, and rice wine.
6. Boil it for about 15 minutes.
7. While it is boiling, peel the egg shells. (It takes more than 15 minutes for one person.)
8. Sieve the water. (We will need 2 cups of broth from this and the beef. Throw out the rest of the veggies.)
9. Tear the beef with your hands by following its shape. (I slice the beef with a knife first to tear it easier. It was just to tough for me.)
10. Rinse the eggs in cold water just in case some bits of shells stuck on them.
Cooking
1. Put the 2 cups of broth and 1 cup of kelp soaked water into the pot.
2. Add the soy sauce and sugar.
3. Boil it.
3. When it starts to boil, add the quail’s eggs, torn beef, and green chili.
4. Boil it on medium heat until half the sauce disappears. (Stir it every 3 minutes.)
5. Cool it down for about 1 hour.
6. Serve on a dish as much as you are going to eat and keep the rest of it in the container. (I just added parsley on top to give it an elegant look for the photo. )
It was my second try in my life, after the first time I decided not to make this again because as I said earlier, it is such annoying work. Especially when you have to peel the quail’s egg alone. However as the saying goes, “The patience is bitter but its fruit is sweet.” It was a really delicious meal. The beef was so tender and the sauce was so sweet. So we used sauce to mix with some rice. It was really nice. Again Michael overate it. Luckily he didn’t get sick.
Michael told me not to post this recipe because it is so tasty (to keep it as my secret recipe), but I decided to share it with you. But you really need some patience when you peel the quail’s egg shells.
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