Modu Recipes

Jung Ho-young's Beef and Quail Egg Jangjorim

A super simple jangjorim that’s ready in just 10 minutes using ground beef, eliminating the hassle of long simmering and shredding meat.

🙋 Recommended for

  • ⭐ Those who found the traditional method of long-simmering and shredding beef tedious
  • ⭐ People looking to quickly prepare a side dish on hot days without standing by the stove for long
  • ⭐ Families seeking a soft-textured beef jangjorim that kids will enjoy

Ingredients needed 🛒4 servings

  • ground beef 200g
  • quail eggs 200g (about 50 eggs)
  • chili peppers as needed
  • water 500cc
  • minced garlic 1 tablespoon
  • premium soy sauce 100cc
  • mirin a little
  • sugar 2 tablespoons
  • corn syrup 2 tablespoons
  • tuna sauce 1–2 tablespoons

Recipe 🍳

  1. In a pot, add 500cc of water, 1 tablespoon of minced garlic, and 200g of ground beef. Before turning on the heat, thoroughly mix the beef to prevent clumping.
  2. Turn on the heat and once the water begins to boil, push any rising impurities and foam to one side and carefully remove them for a clean broth.
  3. Once the foam is removed, add a little mirin, 2 tablespoons of sugar, 2 tablespoons of corn syrup, 100cc of premium soy sauce, and 1–2 tablespoons of tuna sauce to season the broth.
  4. Add the prepared 200g of quail eggs all at once into the seasoned broth.
  5. As the jangjorim boils again, completely remove any new foam that rises to ensure a clear, clean taste.
  6. Simmer over medium heat until the jangjorim color evenly coats the quail eggs.
  7. Cut the chili peppers into 2–3cm pieces and add them to the pot, then cook briefly to infuse a spicy aroma.
  8. Turn off the heat when the chili peppers are perfectly cooked and the seasoning is well blended. Let cool slightly before transferring to a serving container.
  1. Mix minced garlic and ground beef in cold water, ensuring no clumps form, then boil and skim off foam.
  2. Season the broth with soy sauce, mirin, sugar, corn syrup, and tuna sauce, then add quail eggs and simmer together.
  3. Once the quail eggs are fully coated in seasoning, add the chopped chili peppers and cook briefly to finish.

Cooking tips 💡

  • Always dissolve the beef in cold water before heating—this prevents clumping and ensures a tender texture.
  • The foam from the beef will sink back down during cooking, so it must be removed immediately when it rises to keep the broth clear.
  • Summer chili peppers can be very spicy; reduce or omit them if you prefer less heat.
  • Adding minced garlic before boiling effectively removes any beefy odor and adds deep flavor to the broth.

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ground beefquail eggschili peppersminced garlicpremium soy saucemirincorn syruptuna sauce

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