How to properly taste beef quail eggs with soy sauce
Do they know that they're thinking about what to make for their side dishes? "Mom, please give me food."If the same side dish comes out, "You ate this in the morning..." Yes. I'll count it with my hand. How many days are left before the vacation...^^; Today, it's beef quail egg jangjorim, a side dish that children also like. Jangjorim, a lot of meat made with red bean powder or beef, is also delicious, but instead of eggs, it is a delicious side dish that takes nutrition with small quail eggs and adds flavor with kkari peppers. It may be common, but if you make it, it's a good meal for your mom to mix rice with soup.
4 serving
Within 30 minutes
피에스타
Ingredients
  • Beef
    2pack
  • Beef rump
    150g
  • Chili peppers
    1handful
  • dried shiitake mushroom
    10ea
  • Sea tangle
    1piece
  • Garlic
    3piece
  • thick soy sauce
    1/2cup
  • Oligosaccharide
    4T
  • Sugar
    3T
  • cooking wine
    2T
  • Sesame oil
    little
  • Vinegar
    1t
  • Salt
    1t
Cooking Steps
STEP 1/7
Boiling quail eggs. A small tip for boiling is that if you put vinegar and salt in water, small quail eggs don't break easily. Boil it with a little salt and vinegar. The time to boil it is important. You can boil it for 3 minutes after it starts to boil
STEP 2/7
Boil 3 minutes after starting to boil and soak in cold water so that the skin is easily peeled off.
STEP 3/7
Peel off the skin and prepare the quail eggs, and soak the beef in water for a while to remove the blood and drain
STEP 4/7
Add kelp and shiitake mushrooms, make broth, and when it boils, add beef and boil over medium heat for 30 minutes.
STEP 5/7
When the meat is done, add all the sauce, and when it boils up, add the quail eggs and simmer for about 5 minutes.
STEP 6/7
When the eggs change color after 5 minutes, add the pepper.
STEP 7/7
Bring to a boil, then turn off the heat at the end and sprinkle with a few drops of sesame oil.
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