Prepare red bean sesame meat by immersing it in cold water for 30 to 1 hour to drain blood. Add 1/3 tablespoon of salt and boil it for about 7 minutes, peel and prepare quail eggs. Cut the Korean beef without blood into the pot into appropriate sizes, add green onions, bay leaves, 10 whole garlic, and pepper, pour enough water, and boil it for 15 to 20 minutes when it starts to boil. (Remove any impurities in the middle.)

When the meat is boiled, take it out separately and cool it down. Take out garlic and green onion for the broth and filter it out cleanly. Tear the chilled red bean sesame meat to make it easier to eat.

Mix soy sauce and sugar in the broth and boil quail eggs first.

When the quail eggs are seasoned to a certain extent, boil the shredded red bean sesame, 10 whole garlic, and Cheongyang red pepper. Boil it for 5 to 10 minutes and then add plum extract at the end.

Cheungyang red pepper and plum syrup are added to complete beef jangjorim, a salty side dish with a clean and refreshing taste. It's made of high-quality Korean beef, so it's light and delicious without any smell. Seasoned jangjorim and quail eggs are good The whole garlic added at the end is also a delicacy. If you add Cheongyang red pepper, it tastes spicy and refreshing, so it's better. It's delicious even with chili peppers. You can skip it in a house with a child. The soup with delicious broth is also very good to mix with rice. It would be good to adjust the amount of soy sauce and sugar to suit your taste. If you add plum extract, it doesn't smell bad and it's clean, so it's even better.