Sogogi Jangjorim /boiled Beef And Quails Eggs In Soy Sauce
Instructions
1. Soak the beef in cold water for about 1 hour. -To get rid of the blood.
2. Soak the kelp in 1 cup of water for about 1 hour. -We only need water from it.
3. Boil the quails eggs with 1 tsp of salt.
4. Empty the hot water and cool the eggs with cold water.
5. Put the beef, radish, spring onion, and onion in the pot. Add the 5 cups of water and add the pepper, ginger powder, and rice wine.
6. Boil it for about 15 minutes.
7. While it is boiling, peel the egg shells. (It takes more than 15 minutes for one person.)
8. Sieve the water. (We will need 2 cups of broth from this and the beef. Throw out the rest of the veggies.)
9. Tear the beef with your hands by following its shape. (I slice the beef with a knife first to tear it easier. It was just to tough for me.)
10. Rinse the eggs in cold water just in case some bits of shells stuck on them.
Cooking
1. Put the 2 cups of broth and 1 cup of kelp soaked water into the pot.
2. Add the soy sauce and sugar.
3. Boil it.
3. When it starts to boil, add the quails eggs, torn beef, and green chili.
4. Boil it on medium heat until half the sauce disappears. (Stir it every 3 minutes.)
5. Cool it down for about 1 hour.
6. Serve on a dish as much as you are going to eat and keep the rest of it in the container. (I just added parsley on top to give it an elegant look for the photo. )
