I seldom cook beef but since my bf a beef eater so I wanted to cook for him. I want to give him a home cooked meal instead of take aways every days. I still wasn't sure what to cook at the time I bought the meat, I just told the butcher that I want meat to stew. And he suggested me which part I have to buy. I also bought potatoes, eggs and bean curds as I remember had Indonesian "semur" at his place. I quickly ran up to my room looking for the recipe but unfortunately I don't have one. Instead, I found a recipe for Korean style boiled beef recipe called Jang Jo Lim (Hard-boiled Beef in Soy Sauce) from epicurious website. Since I didn't know what else to do with the beef then I tried this dish. Combine with my thinking of "semur", Indonesian style stew beef in soy sauce, I added in also the potatoes and bean curds. The Indonesian style has more soup so I doubled the recipe except the beef.
Jang Jo Lim (Hard-boiled Beef in Soy Sauce)
1.3 lb Beef top round (stew meat), cut into 3 inches cubes (I only bought 500 g and cut into smaller size than what has been told)
2 Green onion (I missed this one)
7-8 Garlic cloves (I put in 14)
1/2 tsp Juice of ginger (I cut my thumb size of ginger, grated and reserved the juice)
1-2 tbsps Whole black peppercorn (I don't have :p)
1/2 tsp Ground black peppercorn (I added 4 tsps)
1/3 onion (since my onion is too small, I used 1/2)
3/4 cup Soy Sauce (I doubled to get more soup plus 2 cups of water since I was shocked by the colour of my soy sause, real dark :p)
1/2 cup Sugar (1 cup)
24 quail eggs (6 chicken eggs)
Put everything in a big pot, bring to boil, skim off the bubble, low simmer for 1 hour. Cover the lid and cook, but be aware that soy sauce base broth can overboil easily. I would check every 10 minutes.
Meanwhile, put quail eggs in a pot, add cold water, let boil, reduce to low heat and cook for 6-7 minutes. Immerse in cold water, let cool, drain and peel.
After an hour or so, take the meat out, let cool a little bit, tear the meat. Strain the broth and put the meat back to the broth. Add quail eggs, simmer for 5-10 minutes moving around the eggs to cook and be coloured evenly.