Soy-Braised Beef Strips and Quail Eggs (Jangjorim)

Jangjorim, soy-braised beef strips with quail eggs. Jean Cazals/Korean Food Made Simple

This is a somewhat salty side dish meant to be eaten in small amounts with rice and other dishes. While quail eggs are the classic accompaniment, feel free to substitute four chicken eggs. Hard-boil them separately, peel, and add to the pot after shredding the meat, making sure to submerge them in the salty broth so they absorb the flavor.

Serves 4 to 6

• 1 pound beef skirt steak, cut crosswise into 2-inch-wide pieces
• 1 onion, quartered
• 1 leek, white part only, thickly sliced
• 4 ounces Korean white radish (mu) or daikon, peeled and coarsely chopped
• 10 cloves garlic
• 1 (4-inch-long) piece dried kelp (dashima)
• 1 teaspoon whole black peppercorns
• 8 cups cold water
• 4 ounces small Korean twist peppers (gwari gochu), shishito, or Padrón peppers
• 3/4 cup soy sauce
• 3/4 cup sugar
• Freshly ground black pepper
• 8 quail eggs, washed well
• Black sesame seeds, for serving (optional)

In a large heavy-bottomed pot, combine the beef, onion, leek, radish, 2 cloves of the garlic, the kelp, peppercorns, and 8 cups cold water and bring to a boil over high heat. Reduce the heat to maintain a simmer, skimming off any fat and scum, until the meat is fork-tender, 1–1 1/2 hours.