Chewy and Delicious Quail Egg Soy Sauce Braise
Chewy and Delicious Quail Egg Soy Sauce Braise
A Versatile Side Dish That Lasts Long, Even in Hot Summer: Quail Egg Jangjorim
Introducing a recipe for quail egg jangjorim, a staple side dish that you can make once and enjoy for a long time. The combination of chewy quail eggs, crisp chili peppers, and fragrant garlic is superb, making it a perfect side for those with a reduced appetite during summer!
Main Ingredients- 1 pack boiled quail eggs (approx. 200-250g)
- 1 bag of Korean chili peppers (gosechutgaru, approx. 100g)
- 20 whole garlic cloves
- 3 pieces dried kelp (kombu, approx. 5cm x 5cm each)
- 1 tablespoon toasted sesame seeds
Delicious Braising Sauce- 500ml water (2.5 cups)
- 100ml soy sauce (1/2 cup)
- 2 tablespoons brown sugar
- 2 tablespoons cooking wine (mirin, etc.)
- 1 tablespoon corn syrup (or oligosaccharide)
- 4 pieces crystallized ginger (or 1/2 teaspoon minced fresh ginger)
- 500ml water (2.5 cups)
- 100ml soy sauce (1/2 cup)
- 2 tablespoons brown sugar
- 2 tablespoons cooking wine (mirin, etc.)
- 1 tablespoon corn syrup (or oligosaccharide)
- 4 pieces crystallized ginger (or 1/2 teaspoon minced fresh ginger)
Cooking Instructions
Step 1
Today’s dish is a chewy and delicious quail egg jangjorim, loved by the whole family. It’s the best side dish for rice!
Step 2
First, peel all the quail eggs and rinse them clean. Trim the stems off the Korean chili peppers and wash them under running water, then pat dry.
Step 3
In a pot, combine all the braising sauce ingredients: 500ml water, 100ml soy sauce, 2 tablespoons brown sugar, 2 tablespoons cooking wine, 1 tablespoon corn syrup, and 4 pieces of crystallized ginger. Mix well. Bring to a boil over high heat, then reduce to medium heat and simmer for 2-3 minutes until the sugar is completely dissolved.
Step 4
Once the sauce starts boiling, add all the prepared boiled quail eggs. Make sure the quail eggs are fully submerged in the sauce.
Step 5
After adding the quail eggs and bringing it back to a boil, remove the 3 pieces of kelp and the crystallized ginger. Kelp can release a bitter taste if simmered for too long.
Step 6
As it simmers, foam may appear from the kelp. Skim off the foam with a spoon to ensure a clear broth.
Step 7
Add the 20 whole garlic cloves to the braising liquid. They will infuse the sauce with a delicious aroma.
Step 8
After adding the garlic and when the sauce starts to reduce, add the washed Korean chili peppers. Add them towards the end to prevent them from becoming too mushy.
Step 9
After adding the chili peppers, continue to simmer for about 5 more minutes. This is to allow the flavors to meld and the chili peppers to cook slightly. Maintain a medium-low heat while reducing the sauce.
Step 10
Important Tip: To keep the Korean chili peppers crisp, add them only when the quail egg jangjorim is almost finished cooking. This preserves their delightful crunch.
Step 11
Finally, sprinkle 1 tablespoon of toasted sesame seeds for a nutty finish and stir gently one last time. Your delicious quail egg jangjorim is now complete.
Step 12
There you have it – a perfectly made quail egg jangjorim! This is a fantastic side dish that will make you finish your bowl of rice in no time.
Step 13
For an optional garnish, sprinkle some dried chili threads on top for an appealing look and added flavor. Once completely cooled, store the jangjorim in an airtight container in the refrigerator to keep it fresh for a longer period.
