|1.3 Lb beef top round (stew meat)|
|2 green onion|
|7-8 garlic cloves|
|1/2 teaspoon juice of ginger|
|2 tablespoons cheongju (sake)|
|1-2 tablespoons whole black peppercorn|
|1/2 teaspoon ground black peppercorn|
|3/4 cup soy sauce|
|1/2 cup sugar|
|2 cups water|
|24 quail eggs|
Cut beef into 3 inches cubes.
Put everything in a big pot, bring to a boil, skim off the bubble, low simmer for an 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 and 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 colored evenly.