Sogogi Jangjorim – Beef and Quail Eggs boiled in Seasoned Soy Sauce

A very popular side dish, JangJoRim is a Korean dish usually featuring beef and quail eggs simmered in a seasoned soy sauce. Other versions can be made with lamb, pork, or chicken. Chicken or duck eggs can be used instead of quail eggs. A Temple Cuisine version is also made substituting mushrooms and vegetables for the meat and eggs.


48 each Quail Eggs

Cooked Beef (from Meat and Vegetable Broth)

1 teaspoon salt

1 cup kelp broth

2 cups Meat and Vegetable Broth

4 ounces Soy sauce

4 tablespoons Sugar

4 each green chili

  • Kelp Broth
    • 8 ounces Dried kelp
    • 1 cup water
  • Meat and Vegetable Broth
    • 1 pound Beef ( brisket)
    • 1 each Daikon Radish (8 to 10 ounces)
    • 1 small white onion
    • 1 medium green onion
    • 1/2 ounce fresh ginger
    • 2 teaspoons Pepper
    • 2 tablespoons rice wine
    • 5 cups Water


Place the quail eggs into a pot and completely cover with water, add 1 teaspoon salt, bring to a boil and cook for about three to four minutes.

Drain the eggs then rinse quickly in cold water.

Peel the eggs while cooking the beef and vegetable broth.

Rinse the eggs in cold water just in case some bits of shells stuck on them.

  • Kelp Broth
    • Soak the kelp in 1 cup of water for about 1 hour.
    • Heat the kelp and water over medium high heat just until the first bubbles of a boil appear.
    • Reduce heat and simmer fo 5 minutes.
    • Strain and reserve the soak water, discarding the kelp.
  • Beef and Vegetable Broth
    • Soak beef in cold water for 1 to 1 1/2 hours.
    • Drain and discard soak water.
    • Rinse vegetables in cold water.
    • Quarter the onion.
    • Cut the radish in half lengthwise, then quarter each half.
    • Cut the green/spring onion in thirds crosswise.
    • Place all beef and vegetable broth ingredients into a large pot and bring to a rapid boil over medium high heat.
    • Boil for about 15 minutes then remove the brisket.
    • Continue cooking the broth at a rapid boil until the liquid is reduced by 1/4 to 1/2.
    • Strain and reserve the broth, discarding vegetable solids.


Tear the beef into small strips by hand.

Cut peppers in half lengthwise.

Place the Kelp Broth and the Beef and Vegetable Broth together in a large pot.

Add soy sauce and sugar, then bring to a rapid boil over medium high heat.

Reduce the heat to medium and add the quail eggs, torn beef, and green chili.

Continue to simmer over medium heat until the liquid is reduced by half, stirring every few minutes.

Remove from heat and cool to room temperature.

Serve as part of a ban chan array with Korean meals.

Place any unused portion in a storage container and refrigerate for up to one week.