Jangjorim 장조림 (Beef and quail egg cooked in sweet soy sauce)

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

1/3 onion

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.