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

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.


  • 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



  • 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.


  • 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.


  • 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.