Chewy and Delicious Quail Egg Jangjorim: A Perfect Side Dish Recipe
A Satisfying Side Dish! Chewy Quail Egg Jangjorim Recipe
The quintessential Korean side dish that your whole family will love! Introducing Quail Egg Jangjorim, a delightful combination of chewy quail eggs and crisp Korean green chili peppers. It’s perfect for guest dinners, housewarming parties, or even as a lunchbox side. It’s surprisingly easy to make, so give it a try!
Essential Ingredients
- 2 sheets of quail eggs (approx. 40 eggs)
- 1 handful of Korean green chili peppers (Ggwari-gochu) (approx. 10-15 peppers)
Ingredients for Boiling Quail Eggs
- 4 cups of water
- 1 tablespoon vinegar
- 1/2 tablespoon salt
Flavorful Jangjorim Sauce Ingredients
- 1 tablespoon sugar
- 1/2 paper cup soy sauce (approx. 100ml)
- 1/2 paper cup mirin (or cooking sake) (approx. 100ml)
- 1 1/2 paper cups water (approx. 150ml)
- 1 tablespoon corn syrup (adds sweetness and shine)
- 4 cups of water
- 1 tablespoon vinegar
- 1/2 tablespoon salt
Flavorful Jangjorim Sauce Ingredients
- 1 tablespoon sugar
- 1/2 paper cup soy sauce (approx. 100ml)
- 1/2 paper cup mirin (or cooking sake) (approx. 100ml)
- 1 1/2 paper cups water (approx. 150ml)
- 1 tablespoon corn syrup (adds sweetness and shine)
Cooking Instructions
Step 1
First, let’s boil the quail eggs. In a pot, add enough water to cover the quail eggs. Add 1 tablespoon of vinegar and 1/2 tablespoon of salt. The vinegar and salt help make the shells easier to peel. Boil over medium heat for about 13 minutes. Be careful not to overcook, as this can make the eggs tough. Keep an eye on the time.
Step 2
Here’s a handy tip for easily peeling boiled quail eggs: Place the boiled quail eggs in an airtight container, add a little cold water, and close the lid. Shake the container vigorously, and the shells should come off easily! Rinse the peeled eggs and drain any excess water.
Step 3
Now, let’s make the delicious jangjorim! Place the peeled quail eggs in a pot. Add 1/2 paper cup of soy sauce, 1/2 paper cup of mirin, and 1 1/2 paper cups of water. Bring to a simmer over medium heat and cook for about 5 to 7 minutes, allowing the sauce to infuse the eggs. Continue to simmer until the liquid reduces to a glaze.
Step 4
Once the sauce has thickened slightly, stir in 1 tablespoon of sugar and 1 tablespoon of corn syrup. Add the Korean green chili peppers at this stage. Making a small slit in the chili peppers will help them absorb more flavor. Simmer for about 5 more minutes, until the chili peppers are tender and the quail eggs are glossy. Turn off the heat and let it cool slightly; this allows the flavors to meld even further. Enjoy with a bowl of warm rice!
