My cousin and I are about a year apart in age, so we were always galavanting together as young-ings. When we weren't trying to ditch her little brother, we were in the kitchen eating something delicious that one of our moms made. On top of the list of favorites for my cousin was jangjorim.
I'm not going to lie. I didn't even know the name of this until I was an adult. We just called it "eggs and meat in soy sauce" with a big "please" after the name was said aloud, because of the addicting properties. The beef is salty and tender and quail eggs filled with the soaked up savory broth. Perfect addition to rice and sour kimchi.
I happily eat this warm or cold after being refrigerated. No matter how it's served, I'm taken straight back to the early 90's in the kitchen. Little did I know how powerful the dishes of my youth would be for me today. And that my denim floral ensembles would not always be in style ... but neon scrunchies are back right?
About 2-4 servings
- Boil the meat for about 25 minutes, until tender. Scrap off the foam from the top and discard.
- Peel and halve the garlic cloves and white onion.
- Put the soy sauce, fish sauce, brown sugar, gochugaru and rice wine vinegar into the pot. Stir until sugar is dissolved, then add the garlic, onions and quail eggs. Keep at a low boil for 7 minutes. If water is getting too low (not covering) add more water.
- While keeping the pot boiling, Take out the quail eggs and peel the shells off. Put the whole eggs back into the broth. Keep at a low boil for about 3-5 more minutes.
- Cool everything down and store in a glass container, then in the fridge. Serve with rice and kimchi.
- Chicken eggs can be substituted for quail eggs. Boil the eggs for at least 10 minutes and leave the peeled eggs in the broth longer before serving.
- If you have a lot of broth left after everything is eaten, save it to mix in with hot rice for another meal.