Chewy and Delicious Quail Egg and Konjac Jangjorim
Chewy and Delicious Quail Egg and Konjac Jangjorim
Super Simple! Delicious Quail Egg and Konjac Jangjorim Golden Recipe
A side dish that’s always delicious! Enjoy the fantastic harmony of chewy quail eggs and bouncy konjac with this flavorful Quail Egg and Konjac Jangjorim. It’s a true rice thief!
Main Ingredients- 60-70 peeled boiled quail eggs (if boiling yourself, boil for 7-8 minutes after the water starts boiling)
- 1 packet of konjac (in brine)
- 1 onion
- 5-6 whole garlic cloves
- 1 stalk of green onion
Jangjorim Seasoning- Water (enough to cover ingredients)
- 12-15 Tbsp Soy Sauce (adjust to taste)
- 2 Tbsp Sugar
- 2 Tbsp Mirin (Rice Wine)
- 1 Tbsp Oligodang (Corn Syrup for gloss)
- Water (enough to cover ingredients)
- 12-15 Tbsp Soy Sauce (adjust to taste)
- 2 Tbsp Sugar
- 2 Tbsp Mirin (Rice Wine)
- 1 Tbsp Oligodang (Corn Syrup for gloss)
Cooking Instructions
Step 1
It’s convenient to use pre-peeled boiled quail eggs. If you’re boiling them yourself, fill a pot with plenty of water, add the quail eggs, and once the water boils, simmer for about 7-8 minutes. Rinsing them under cold water after boiling makes peeling easier.
Step 2
Konjac needs to be blanched to remove its unique smell and improve texture. Cut the konjac into bite-sized pieces (about 2-3 cm). In a pot, add enough water to cover the konjac along with a few drops of vinegar. Once the water boils, add the konjac and blanch for just 1-2 minutes. Immediately rinse under cold water and drain completely.
Step 3
Peel and halve the onion. Wash the green onion and cut it into large pieces, about 3-4 cm long. Keep the garlic cloves whole.
Step 4
Now, let’s make the delicious jangjorim broth. Pour enough water into a pot to generously cover the quail eggs and konjac. Add a tea bag (or a dashida pack) and bring to a boil. Once the broth is infused, remove the tea bag. Add all the prepared seasoning ingredients (12-15 Tbsp soy sauce, 2 Tbsp sugar, 2 Tbsp mirin, 1 Tbsp oligodang) and mix well.
Step 5
Once the seasoning is dissolved in the broth, add the whole garlic cloves, the large pieces of green onion, and the onion.
Step 6
Cover the pot with a lid to allow the ingredients to infuse well.
Step 7
Simmer over medium heat until the vegetables are tender and the broth has absorbed their flavor. Once the vegetables are softened, remove them. (You can enjoy these vegetables separately!)
Step 8
Carefully add the prepared quail eggs and konjac to the vegetable-infused broth.
Step 9
Cover the pot again and simmer over medium-low heat, allowing the quail eggs and konjac to absorb the flavors. Stir occasionally to prevent sticking.
Step 10
When the quail eggs and konjac have taken on the color of the sauce and are slightly browned, drizzle in the 1 Tbsp of oligodang.
Step 11
Simmer a little longer after adding the oligodang, and your Quail Egg and Konjac Jangjorim will be perfectly glossy and appetizing. Continue simmering until the sauce is reduced and coats the ingredients.
Step 12
Finally, taste and adjust seasoning. Turn off the heat when you feel the flavors are well balanced.
Step 13
Your delicious Quail Egg and Konjac Jangjorim is now complete! Enjoy it with a warm bowl of rice!
