Ban Chan -Boiled Beef and Quail Eggs in Soy sauce (Sogogi Jangjorim)

Boiled Beef and Quail Eggs in Soy sauce (Sogogi Jangjorim)

쇠고기장조림

A very popular side dish.

Servings: 4

Cooking Times

Preparation Time: 1 hour and 30 minutes

Cooking Time: 1 hour

Inactive Time:

Total Time: 2 hours and 30 minutes

Ingredients

48	each	Quail Eggs
1	teaspoon	salt
1	cup	kelp broth
2	cups	Meat and Vegetable Broth
4	ounces	Soy sauce
4	tablespoons	Sugar
4	each	green chili
Kelp Broth
8	ounces	Dried kelp
1	cup	water
Meat and Vegetable Broth
1	pound	Beef ( brisket)
1	each	Daikon Radish (8 to 10 ounces)
1	small	white onion
1	medium	green onion
1/2	ounce	fresh ginger
2	teaspoons	Pepper
2	tablespoons	rice wine
5	cups	Water

Procedure

Place the quail eggs into a pot and completely cover with water, add 1 teaspoon salt, bring to a boil and cook for about three to four minutes.

Drain the eggs then rinse quickly in cold water.

Peel the eggs while cooking the beef and vegetable broth.

Rinse the eggs in cold water just in case some bits of shells stuck on them.

Kelp Broth

Soak the kelp in 1 cup of water for about 1 hour.

Heat the kelp and water over medium high heat just until the first bubbles of a boil appear.

Strain and reserve the soak water, discarding the kelp.

Beef and Vegetable Broth

Soak beef in cold water for 1 to 1 1/2 hours.

Drain and discard soak water.

Rinse vegetables in cold water.

Quarter the onion.

Cut the radish in half lengthwise, then quarter each half.

Cut the green/spring onion in thirds crosswise.

Place all beef and vegetable broth ingredients into a large pot and bring to a rapid boil over medium high heat.

Boil for about 15 minutes then remove the brisket.

Continue cooking the broth at a rapid boil until the liquid is reduced by 1/4 to 1/2.

Strain and reserve the broth, discarding vegetable solids.

Cooking

Tear the beef into small strips by hand.

Cut peppers in half lengthwise.

Place the Kelp Broth and the Beef and Vegetable Broth together in a large pot.

Add soy sauce and sugar, then bring to a rapid boil over medium high heat.

Reduce the heat to medium and add the quail eggs, torn beef, and green chili.

Continue to simmer over medium heat until the liquid is reduced by half, stirring every few minutes.

Remove from heat and cool to room temperature.

Serve as part of a ban chan array with Korean meals.

Place any unused portion in a storage container and refrigerate for up to one week.

Nutrition Facts

Serving size: 1/4 of a recipe (32.4 ounces).

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

Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories	566.52
Calories From Fat (38%)	216.31
Calories From Protein (39%)	220.9
Calories From Carbohydrates (23%)	129.31
Calories From Alcohol (0%)	0
% Daily Value
Total Fat 24.06g	37%
Saturated Fat 8.18g	41%
Monounsaturated Fat 10.05g
Polyunsaturated Fat 1.96g
Cholesterol 1016.98mg	339%
Sodium 2595.01mg	108%
Potassium 1177.89mg	34%
Total Carbohydrates 34.67g	12%
Fiber 5.1g	20%
Sugar 21.3g
Net Carbohydrates 29.57g
Protein 52.91g	106%
Vitamin A 1248.56IU	25%
Vitamin C 150.95mg	252%
Calcium 255.05mg	26%
Iron 10.95mg	61%
Vitamin E 2.18mg	22%
Vitamin D 0IU	0%
Thiamin 0.34mg	23%
Riboflavin 1.32mg	78%
Niacin 6.09mg	30%
Vitamin B6 0.77mg	39%
Folate 251.82mcg	63%
Vitamin B12 4.65mcg	78%
Pantothenic Acid 3.05mg	31%
Vitamin K 60.72mcg	76%
Phosphorus 645.84mg	65%
Magnesium 168.12mg	42%
Zinc 10.71mg	71%
Copper 0.64mg	32%
Manganese 0.56mg	28%
Selenium 64.55mcg	92%
Alcohol 0g
Caffeine 0mg
Water 791.51g	0%

Recipe Type: Appetizer, Ban Chan

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