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

장조림
A version of Jangjorim with chicken eggs instead of quail eggs. Beef is cooked in a soy sauce broth with whole boiled eggs, garlic, peppers, and onions, then hand torn and served as a side dish with Korean meals.

Ingredients

  • First Boil:
    • 1 pound flank steak, brisket, firm roast, or stew meat
    • 4 cups water
  • Simmer:
    • Meat from first boil
    • 6 eggs
    • 1/2 cup soy sauce
    • 1 cup unsalted beef broth
    • 3 cups water
    • 8 cloves garlic
    • 1/4 small white or yellow onion
    • 1/2 teaspoon black pepper
    • 3 hot green chili peppers
    • 6 mild green chili peppers
    • 2 small fresh red chili peppers
    • 3 tablespoons sugar

Instructions:


Eggs

  • Place eggs in a pot of cold water.
  • Bring the pot to a boil over medium heat and cook for about 5 minutes.
  • Remove from heat and let stand for about 5 minutes, then drain and cover with cold water.
  • Peel and rinse in cold water.

Beef

  • Cut into large chunks and soak in cold water for about 20 minutes, drain, and rinse.
  • Place meat into a pot with 4 cups water and bring to a boil.
  • Continue cooking for five minutes, remove from heat and drain, discarding liquid.
  • Rinse with cold water.

Cooking

  • Put soy sauce, water, and beef broth into a medium pot and bring to a boil.
  • Reduce heat to medium or medium low and add the green chili peppers, black pepper, sugar, and the meat.
  • Simmer for about 90 minutes then remove the meat from the pot with a strainer.
  • Set aside and allow to cool.
  • Add the hard boiled eggs to the pot and simmer for ten to fifteen minutes (If needed add enough hot water to mostly submerge the eggs).
  • While the eggs are simmering, hand shred the beef, then place back into the pot.
  • Sliver the red pepper and add to the pot.
  • Slice the onion and add to the pot.
  • Simmer an additional ten minutes.
  • Remove from heat and allow to cool.
  • Eggs at this time will have a very thin dark brown outer coloring over the white.

Nutrition Facts

Nutrition information calculated from recipe ingredients.

Serving size: About  3 ounces.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Amount Per Serving

Amount Per Serving

Calories 94.44

Calories From Fat (37%) 34.57

Calories From Protein (43%) 40.22

Calories From Carbohydrates (21%) 19.65

Calories From Alcohol (0%) 0

% Daily Value

Total Fat 3.84g 6%

Saturated Fat 1.29g 6%

Monounsaturated Fat 1.63g

Polyunsaturated Fat 0.31g

Trans Fatty Acids 0g

Cholesterol 84.39mg 28%

Sodium 456.22mg 19%

Potassium 201.15mg 6%

Total Carbohydrates 5.22g 2%

Fiber 0.39g 2%

Sugar 3.46g

Sugar Alcohols 0g

Net Carbohydrates 4.83g

Protein 9.86g 20%

Vitamin A 275.05IU 6%

Vitamin C 41.78mg 70%

Calcium 19.93mg 2%

Iron 1.31mg 7%

Vitamin E 0.35mg 4%

Vitamin D 5.1IU 1%

Thiamin 0.06mg 4%

Riboflavin 0.14mg 8%

Niacin 1.25mg 6%

Vitamin B6 0.19mg 10%

Folate 14.1mcg 4%

Vitamin B12 0.78mcg 13%

Pantothenic Acid 0.35mg 4%

Vitamin K 3.42mcg 4%

Phosphorus 105.23mg 11%

Magnesium 17.24mg 4%

Zinc 1.87mg 12%

Copper 0.11mg 6%

Manganese 0.14mg 7%

Selenium 10.64mcg 15%

Alcohol 0g

Caffeine 0mg

Water 147.46g 0%

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