Quail Egg Jangjorim Using Leftover Soy Sauce from Marinated Crabs
Quail Egg Jangjorim Using Leftover Soy Sauce from Marinated Crabs
A Special Quail Egg Jangjorim Made by Repurposing Leftover Soy Sauce from Marinated Crabs
Hello everyone! We believe that strength comes from good food. After enjoying delicious marinated crabs (Ganjang Gejang), there’s always some soy sauce left. This leftover soy sauce is packed with flavor from the ingredients used to make it, making it perfect for braising dishes. Today, we’ll be making quail egg jangjorim with mushrooms, utilizing this wonderful leftover soy sauce. It’s a dish that will surely become a rice thief!
Main Ingredients- 1 tray of quail eggs (approx. 30 eggs)
- 10 small king oyster mushrooms
- 1 dried chili pepper
Cooking Instructions
Step 1
Prepare 1 tray of quail eggs. If they’ve been refrigerated, take them out and let them sit at room temperature for about 30 minutes before boiling. This helps prevent cracking during boiling and makes peeling easier afterward.
Step 2
Place the quail eggs in a pot and add enough water to cover them completely. To help prevent the shells from cracking, add 1 tsp of salt and 1 Tbsp of vinegar. Boil over high heat for 5 minutes. After boiling, rinse them immediately under cold water to cool them down.
Step 3
Here’s a quick and easy method for peeling quail eggs. Put the boiled quail eggs into an airtight container (like a Lock & Lock container). Add enough cold water to cover the eggs by about 1-2 cm. Close the lid tightly and shake the container vigorously. Shaking from various angles will create many cracks on the shells.
Step 4
You’ll notice that after shaking, the shells will have many fine cracks. When you start peeling, running a little water over the shells makes them much easier to remove.
Step 5
The shells will come off in large pieces, revealing smooth, perfectly peeled quail eggs. This method ensures that the shells detach cleanly without leaving small fragments.
Step 6
While store-bought peeled quail eggs are convenient, peeling them yourself at home gives a fresher, more homemade touch! See how smooth and neat they look?
Step 7
Prepare the small king oyster mushrooms. Trim off the tough ends and slice them to a bite-sized piece, or you can leave them whole if preferred.
Step 8
This is the star ingredient for today’s dish! It’s the leftover soy sauce from Ganjang Gejang. Instead of discarding it, we’re transforming it into a delicious dish. We have a generous amount of the flavorful soy sauce here!
Step 9
Now, let’s measure the ingredients for the braising sauce. Prepare 1 cup of the Ganjang Gejang soy sauce, 1/2 cup of water, 1 Tbsp of cooking wine, 2 Tbsp of corn syrup, and 1 dried chili pepper for added aroma.
Step 10
In a pot, combine the Ganjang Gejang soy sauce, water, cooking wine, and the dried chili pepper. Bring it to a boil. Once boiling, add all the prepared quail eggs and the small king oyster mushrooms. Let it simmer for a bit after adding the mushrooms.
Step 11
When the sauce comes back to a boil, remove the dried chili pepper and add the corn syrup to help the flavors meld. If you like, you can add a drizzle of sesame oil just before turning off the heat for extra fragrance. (However, if you plan to store it for a long time, it’s best to omit the sesame oil.)
Step 12
Your delicious Quail Egg and Mushroom Jangjorim, made with leftover Ganjang Gejang sauce, is ready! Served over warm rice, it’s absolutely delightful. This dish is also perfect as a side dish for guests or as a staple for meal prep.
