Delicious and Chewy Quail Egg Soy Sauce Braise (Perfect Recipe)
Delicious and Chewy Quail Egg Soy Sauce Braise (Perfect Recipe)
National Side Dish! Easy and Delicious Homemade Quail Egg Jangjorim
Let me show you how to make the universally loved national side dish, Quail Egg Jangjorim, at home. I’ll reveal the secret to its simple yet deep flavor!
Key Ingredients- 1 pack Quail Eggs (approx. 20-30 eggs)
- 1/2 cup Soy Sauce
- 1/2 cup Oligodang (corn syrup or similar)
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Today, I’ll be sharing the golden recipe for Quail Egg Jangjorim, a delicious and popular side dish that anyone can make easily. Let’s make this rice-stealing national favorite together!
Step 2
To the water for boiling the quail eggs, add a pinch of salt to enhance freshness and 1-2 tablespoons of vinegar to help with peeling. This makes boiling and peeling quail eggs much easier.
Step 3
Add the quail eggs to the prepared water and boil for about 10-15 minutes. It’s important to boil them long enough so they cook through and the shells peel off easily.
Step 4
After boiling, rinse the quail eggs with cold water to cool them down. Then, place them in an airtight container or a sturdy plastic bag. Add a little water, close the lid or seal the bag, and shake the container or gently knead the bag. The shells will pop off easily and cleanly. This method allows you to peel the quail eggs without any shell-related frustration.
Step 5
Arrange the peeled quail eggs neatly in a pot. To ensure the braising liquid evenly flavors the eggs, add enough clean water to completely submerge them.
Step 6
Now it’s time for the key to the jangjorim: the sauce. Add 1/2 cup of soy sauce, which will be responsible for the flavor of the quail eggs. The amount of soy sauce can be adjusted based on the quantity of eggs and your preference.
Step 7
Add 1/2 cup of oligodang for sweetness and shine, and finally, add 1 tablespoon of toasted sesame seeds for a nutty aroma. The balance of these three ingredients determines the delicious taste of the Quail Egg Jangjorim.
Step 8
Start boiling over medium heat, allowing the sauce to permeate the quail eggs. Once the liquid thickens and becomes glossy, reduce the heat to low and continue simmering gently. When the sauce has almost completely reduced and coats the quail eggs beautifully, turn off the heat. Be careful not to over-reduce, as they can become too salty; adjust the heat to achieve your desired consistency. They are delicious warm, but even better once cooled as the flavors deepen further.
