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.
Transfer the beef to a large saucepan. Pass the braising liquid through a fine-mesh strainer into a large bowl and discard the solids. Pour 2 cups of the liquid over the beef, reserving the rest for another use. Add the peppers, soy sauce, sugar, remaining 8 cloves garlic, and black pepper to taste. Gently nestle in the quail eggs. Simmer
for about 8 minutes and then remove the eggs. Peel one to make sure it’s cooked through. If it is, transfer all the eggs to a bowl of cold water; once cool, peel them and set aside. If it’s not, cook a minute or two longer. Meanwhile, simmer the meat mixture for 15 minutes more.
Remove the saucepan from the heat and transfer the meat to a cutting board. Coarsely shred or slice the meat with the grain (in the same direction as the grain). Return the meat and peeled eggs to the saucepan, submerging them in the broth, and let cool. Serve at room temperature, sprinkled with sesame seeds, if you like, or transfer to a container, cover, and refrigerate, then serve cold.
Recipe reprinted with permission from “Korean Food Made Simple” by Judy Joo.