The Ultimate Comfort Food: Savory & Sweet Quail Egg Jorim with Beef and Green Peppers
Learn how to make the most delicious Quail Egg Jorim, perfected with tender beef and crisp green peppers, a recipe praised by banchan shop customers! Perfect for kids and adults alike.
Everyone’s favorite braised quail eggs, a top-selling side dish, especially popular as a meal accompaniment for children! This recipe has been customer-approved at many side dish shops for its irresistible savory and sweet flavor. Enjoy the perfect harmony of chewy quail eggs, tender beef, and crisp green peppers.
Ingredients & Seasoning- 300g peeled quail eggs
- 50g shiitake mushrooms
- 20g Korean green chili peppers (gwari peppers)
- 100g ground beef
- 3 Tbsp soy sauce
- 3 Tbsp corn syrup (or other liquid sweetener)
- 1 Tbsp minced garlic
- A pinch of black pepper
- 1 tsp cooking wine (mirin or similar)
- 1 tsp sesame oil
- 1 tsp dark soy sauce (or Lao Gan Ma for color)
- 1 sheet dried kelp (about palm-sized)
Cooking Instructions
Step 1
Begin by preparing your ingredients: 300g of peeled quail eggs, 50g of shiitake mushrooms, 20g of Korean green chili peppers (gwari peppers), and 100g of ground beef. Having everything prepped will make the cooking process much smoother.
Step 2
Thinly slice the shiitake mushrooms after removing any stems. These will add a wonderful earthy aroma and depth to the jorim.
Step 3
In a wide pan, combine the ground beef (100g), sliced shiitake mushrooms, minced garlic (1 Tbsp), corn syrup (1 Tbsp), a pinch of black pepper, sesame oil (1 tsp), cooking wine (1 tsp), and dark soy sauce (1/2 tsp). The dark soy sauce is key for achieving a rich, appealing color.
Step 4
Stir-fry the ingredients in the pan over medium heat. Break up any clumps of beef and cook until the shiitake mushrooms release their fragrance.
Step 5
Remove the sautéed beef and mushroom mixture from the pan and set it aside. This will be added back later with the quail eggs.
Step 6
In the same pan, add the peeled quail eggs (300g) and the dried kelp sheet. Pour in 500ml of water and 1/2 tsp of dark soy sauce. Bring this mixture to a boil. The kelp adds umami, and the dark soy sauce contributes to the deep color.
Step 7
Once the quail eggs start to take on a nice color from the dark soy sauce, reduce the heat to medium-low and let them simmer until the liquid is reduced to a sauce consistency. When the sauce is slightly thickened, return the reserved beef and mushroom mixture to the pan. Add another 2 Tbsp of corn syrup to adjust sweetness to your liking. Feel free to modify the sweetness based on your preference.
Step 8
Prepare the gwari peppers by removing their stems and slicing them thinly. Avoid adding them whole or in large pieces, as this can affect the appearance and how well the sauce penetrates. Remember, presentation is important in cooking!
Step 9
Add the sliced gwari peppers to the pan and simmer for just a short while longer, being careful not to overcook them. The residual heat is often enough to cook them perfectly. Overcooking will dull their vibrant color and make them mushy. Aim for a slightly crisp texture. Once done, immediately remove the pan from the heat and let it cool down quickly. Prolonged heat will cause the peppers’ color to change.
Step 10
Your delicious Quail Egg Jorim is now complete! This savory and sweet braised dish is wonderful on its own, but it’s also fantastic served over warm rice, making it a complete meal. Enjoy every last drop of the flavorful sauce!
