Korean · side

Jangjorim (Soy-Braised Beef Shank with Quail Eggs)

Jangjorim (Soy-Braised Beef Shank with Quail Eggs) reads umami 7.7, richness 5.0 and sweetness 5.0 on Palate's 0–10 flavor X-ray — a Korean side, about 6 hr 20 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 7.7 · Richness 5.0 · Sweetness 5.0 · Salinity 4.8 · Allium 4.5 · Funk & Ferment 2.8 · Warm Spice 2.5 · Herbaceous 1.9 · Heat 1.5 · Earthy 1.3 · Bitterness 1.3 · Sourness 0.8 · Nutty 0.6

What's in it (13)

Time & effort: about 6 hr 20 min (1 hr 50 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 165.3 kcal, 14.6 g protein, 11 g fat, 1.7 g carbs

Dietary: Contains meat · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

  1. Cover the beef with cold water in a bowl and soak 30 minutes, changing the water once, to draw out the blood. Drain.
  2. Put the beef in a pot with the 1.5 L of water, onion, garlic, ginger, scallion whites and peppercorns. Bring to a boil, skim the grey scum off thoroughly for the first 5 minutes, then simmer, partly covered, for 60 to 70 minutes, until a skewer slides in easily. Lift the beef out and strain the broth; you should have about 700 ml.
  3. Let the beef cool for 20 minutes, then tear it with your hands along the grain into strips about the thickness of your little finger. Jangjorim is torn, never sliced, because the whole pleasure of it is pulling a strand off with chopsticks.
  4. Return 500 ml of the strained broth to the pot with the soy sauce, sugar, mirin and the dried chile, bring to a boil and add the torn beef. Simmer 15 minutes, uncovered, until the liquid has reduced by about a third and darkened.
  5. Add the peeled quail eggs and the pricked shishito peppers and simmer 5 minutes more, no longer, so the peppers keep their green and the eggs take colour only on the outside.
  6. Cool, then refrigerate in the braising liquid, which will set to a light jelly. Jangjorim keeps 2 weeks and gets better after 3 days. It is served cold or at room temperature in a small dish with a spoonful of its liquid, and a strand of it with a spoonful of hot rice is one of the standard Korean comforts; it is also what gets packed for a child who will not eat anything else.
  7. Substitutions: brisket can stand in for the beef shank; 4 hen eggs boiled 9 minutes can stand in for the quail eggs.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.