Simple & Savory Braised Quail Eggs
The Ultimate Rice-Guzzling Quail Egg Jorim Recipe
Introducing a universally loved Korean side dish: Braised Quail Eggs (Myechurial Jorim)! These tender, bouncy quail eggs are simmered in a sweet and savory soy sauce mixture, making them an irresistible companion to a bowl of rice. The delightful texture of the gently cooked eggs absorbing the rich marinade is a unique pleasure, different from braised chicken eggs. Try making these delicious quail eggs this weekend for a satisfying meal!
Main Ingredients- 500g peeled quail eggs (pre-cooked and shelled)
- 10 whole garlic cloves
Braising Liquid (Sauce)- 2 cups water (400ml)
- 1/2 cup soy sauce (100ml)
- 4 Tbsp soju or cooking wine (60ml)
- 8 Tbsp sugar (120g)
- 2 cups water (400ml)
- 1/2 cup soy sauce (100ml)
- 4 Tbsp soju or cooking wine (60ml)
- 8 Tbsp sugar (120g)
Cooking Instructions
Step 1
First, rinse the peeled quail eggs lightly under running water to remove any debris. Drain them well and set aside. This simple rinse ensures a cleaner final dish.
Step 2
In a pot or deep pan, combine all the braising liquid ingredients: 2 cups of water, 1/2 cup of soy sauce, 4 tablespoons of soju (or cooking wine), and 8 tablespoons of sugar. Stir well to dissolve the sugar.
Step 3
Add the rinsed quail eggs and the 10 whole garlic cloves to the pot with the braising liquid. Simmering whole garlic cloves adds a wonderful aromatic depth to the dish.
Step 4
Place the pot over medium heat and bring the mixture to a boil. Once it starts boiling, reduce the heat slightly to maintain a gentle simmer, allowing the quail eggs to absorb the flavors evenly.
Step 5
Continue to simmer for about 5 more minutes after it begins to boil. Gently stir the eggs occasionally to ensure even coloring and marinade absorption. Be careful not to over-simmer, as they can become too salty. About 5 minutes is usually perfect.
Step 6
Turn off the heat. Carefully transfer the braised quail eggs, garlic, and the remaining braising liquid into a storage container. Let it cool completely, then cover and refrigerate. While they are delicious when eaten immediately, letting them chill in the refrigerator for at least one day allows the flavors to meld and deepen, resulting in an even more delicious Myechurial Jorim!
