Jangjorim Soy-Braised Beef with Quail Eggs and Peppers

What you need

• 600 g (1 1/3 lb) beef brisket, in 2-3 big chunks, fat trimmed
• 1.5 l (6 cups) water, for the first simmer
• 100 g (3 1/2 oz) Korean radish, in thick chunks
• 1 onion, halved, skin on
• 3 scallions
• 4 slices ginger
• 14 garlic cloves, 4 for the broth, 10 left whole for the braise
• 1/2 tsp black peppercorns
• 100 ml (scant 1/2 cup) soy sauce
• 3 tbsp mirin
• 3 tbsp sugar
• 12 quail eggs, hard-boiled and peeled
• 8 shishito peppers, stems trimmed

Method

Restated from the original video

1. 1

   Soak the beef in cold water for 30 min to draw out blood, then drain.

2. 2

   Bring the 1.5 l water to a boil in a large pot with the radish, onion, scallions, ginger, 4 garlic cloves and peppercorns.

3. 3

   Add the beef and skim off the foam. Cover and simmer gently until the beef is fork-tender, 60-75 min.

4. 4

   Lift the beef out onto a board. Strain the broth through a fine sieve, then through a clean cloth, and keep 500 ml (2 cups).

5. 5

   Tear the beef along the grain into thick strips, about 1 cm (1/2 in) wide.

6. 6

   Put the strips back in a clean pot with the strained broth, soy sauce, mirin, sugar and the 10 whole garlic cloves. Bring to a boil.

7. 7

   Turn down to a lively simmer and cook, uncovered, for 15 min.

8. 8

   Add the quail eggs and peppers. Simmer 10-15 min more, turning the eggs once, until the peppers are cooked through and the sauce is syrupy and reduced by about half.

9. 9

   Cool in the sauce. Serve at room temperature or cold as a side dish.

10. 10

    Keep in the fridge in its sauce for up to 1 week.

Imported from stellanspice.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.