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.
Ingredients needed 4 servings
Recipe
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.
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.
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