Home » Korean Side Dishes (Banchan) » Jangjorim (Soy Sauce Beef and Quail Eggs)

Jangjorim (Soy Sauce Beef and Quail Eggs)

Delicious and addictive Jangjorim recipe! It’s a popular Korean side dish.

Jangjorim (Korean Soy Sauce Beef and Quail's Egg) | MyKoreanKitchen.com

Jangjorim (장조림) is a traditional Korean side dish. It’s made with beef and eggs.

Though, in this recipe, I used quail eggs (because it’s so cheap and easy to get in Korea!) but if you can’t get them, you can use normal hard boiled eggs instead.

Soy sauce braised beef and eggs are tender and they are sweet and salty at the same time. So it’s quite addictive! I haven’t seen anyone who dislike Jangjorim yet! We even used the sauce to mix with some rice and it was very nice!

My husband jokingly told me not to share this recipe because it is so tasty, but I decided to share it with you. 🙂

Just keep in mind, if you’re using some quail eggs, you will need some patience when you peel the egg shells. (No jokes!) I hope you enjoy my recipe.

P.S. If you like this recipe, you might also like my soy sauce eggs too!

Ingredients for Jangjorim (Soy Sauce Beef)

  • 250g beef brisket
  • 2 packs quail’s eggs (one pack holds 28 eggs) – This can be substituted with normal eggs.
  • 200g white radish / daikon
  • 1 small onion, peeled and with the ends cut off
  • 1 stalk green onion
  • 5 cups water
  • 2 Tbsp rice wine
  • 2 tsp whole black pepper
  • 1 tsp ginger powder
  • 1 cup water
  • 20 g dried kelp
  • 100 ml soy sauce
  • 1/4 cup brown sugar
  • 1 green chili

How to Make Jangjorim

1. Soak the beef in cold water for about 30 mins. This is to get rid of the blood. During this time, change the water a few times. When 30 mins is up, drain the water and set aside.

Ingredients for Jangjorim

2. Soak dried kelp in 1 cup of water for about 30 mins. We only need the water from it. Discard the kelp.

3. In rolling boiling water, boil the quail’s eggs. When the eggs are cooked, drain the water. Cool the eggs down with cold water and peel the egg shells. Rinse the eggs in cold water just in case some bits of shells stuck on them.

Boiling eggs

4. Put the beef, radish, onion, and green onion in a pot. Add the 5 cups of water and add the rice wine, black pepper, and ginger powder. Boil it for about 15 minutes over medium high heat.

Making broth

5. Sieve the water. (We will need 2 cups of this water/broth and the beef. Discard the remains.)

6. Tear the beef with your hands by following its shape. Or you can use a knife to cut it.

Boiled meat

 

Cooking Jangjorim

7. Put the 2 cups of broth (from step 5) and 1 cup of kelp soaked water (from step 2) into a clean pot. Add the soy sauce and sugar and boil it over medium high heat.

8. Once it starts to boil, add the quail’s eggs, torn beef, and green chili. Boil them over medium heat until half the sauce disappears. (Stir it every 3 minutes.) Remove from the heat.

9. Cool it down for about 30 mins. Serve. (You can store unused portion in an air tight container for a few days. Refrigerate it.)

Jangjorim (Korean Soy Sauce Beef and Quail's Egg) | MyKoreanKitchen.com

Jangjorim (Soy Sauce Beef and Quail’s Eggs)

How to make Jangjorim. Soy braised beef and quail's egg recipe.
5 from 1 vote
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Course: Side dishes
Cuisine: Korean
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 114kcal
Author: Sue | My Korean Kitchen

Ingredients

  • 250 g beef brisket
  • 2 packs quail egg (one pack holds 28 eggs) – This can be substituted with normal eggs.
  • 200 g white radish / daikon radish
  • 1 small onion , peeled and with the ends cut off
  • 1 stalk green onion
  • 5 cups water
  • 2 Tbsp rice wine
  • 2 tsp whole black pepper
  • 1 tsp ginger powder
  • 1 cup water
  • 20 g dried kelp
  • 100 ml soy sauce
  • 1/4 cups brown sugar
  • 1 green chili

Instructions

  • Soak the beef in cold water for about 30 mins. This is to get rid of the blood. During this time, change the water a few times. When 30 mins is up, drain the water and set aside.
  • Soak dried kelp in 1 cup of water for about 30 mins. We only need the water from it. Discard the kelp.
  • In rolling boiling water, boil the quail’s eggs. When the eggs are cooked, drain the water. Cool the eggs down with cold water and peel the egg shells. Rinse the eggs in cold water just in case some bits of shells stuck on them.
  • Put the beef, radish, onion, and green onion in a pot. Add the 5 cups of water and add the rice wine, black pepper, and ginger powder. Boil it for about 15 minutes over medium high heat.
  • Sieve the water. (We will need 2 cups of this water/broth and the beef. Discard the remains.)
  • Tear the beef with your hands by following its shape. Or you can use a knife to cut it.
  • Put the 2 cups of broth (from step 5) and 1 cup of kelp soaked water (from step 2) into a clean pot. Add the soy sauce and sugar and boil it over medium high heat.
  • Once it starts to boil, add the quail’s eggs, torn beef, and green chili. Boil them over medium heat until half the sauce disappears. (Stir it every 3 minutes.) Remove from the heat.
  • Cool it down for about 30 mins. Serve. (You can store unused portion in an air tight container for a few days. Refrigerate it.)

Nutrition Info (per serving)

Calories: 114kcal | Carbohydrates: 11g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 78mg | Sodium: 775mg | Potassium: 239mg | Fiber: 1g | Sugar: 8g | Vitamin A: 55IU | Vitamin C: 7.5mg | Calcium: 38mg | Iron: 1.5mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.
Tagged with: beef, egg

Written by: Sue

Last Updated:

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Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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