How to make beef quail egg jangjorim~ Quail egg side dish
In the past, I didn't do much because I was stressed out from boiling and peeling quail eggs, but now I make it comfortably because there are quail eggs that come out. My family made a quail egg with a bag of beef in the freezer that they don't know what part it is because there can't be any meat in the jangjorim
6 serving
Within 90 minutes
노란장미
Ingredients
  • Beef
    500g
  • Peeled quail eggs
    1Kg
  • Whole pepper
  • onion
  • Garlic
  • Soy sauce
    1cup
  • Cheongyang red pepper
    3ea
  • Garlic
    5ea
Cooking Steps
STEP 1/10
If you open the bag, it's in yellowish water~Take only quail eggs and rinse them in water. If there's an additive that you don't know, I'll remove it
STEP 2/10
The beef in the freezer was frozen, so I defrosted the meat in lukewarm salt water at 50 degrees and it was shredded meat It doesn't matter what part of the beef is made of jangjorim The tough part of the broth needs to be boiled more, and the thin meat like bulgogi needs not to be boiled for a long time. Make Jangjorim comfortably using the meat at home
STEP 3/10
The bloodless meat will be boiled first. Add pepper, garlic, onion, and pour water into the pressure cooker and cook it
STEP 4/10
If you put the lid on the pressure cooker and add more, the meat is not thick, so turn off the heat after a minute or two like rice and open it when the pressure falls out. The meat is cooked smoothly and well Take out the meat, filter out the ingredients, and prepare the broth
STEP 5/10
Cheongyang red pepper and garlic are also prepared
STEP 6/10
500cc of broth. I cut the meat into pieces
STEP 7/10
Add the broth and soy sauce, quail eggs, cheongyang peppers, and garlic, and boil it I don't add sugar A sweet taste from onions is enough.
STEP 8/10
When it boils, the oil gets to the center You can scoop it out with a ladle.
STEP 9/10
Add the cooked beef and boil it one more. It's done. It's easy to make boiled quail eggs, right?
STEP 10/10
Beef quail egg jangjorim is done
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