Chewy and Delicious Quail Egg Jangjorim (Braised Eggs) – Golden Ratio Recipe
Perfect for Side Dishes! Deliciously Chewy Quail Egg Jangjorim with Mini King Oyster Mushrooms, Not Spicy and Packed with Protein.
Introducing a recipe for delicious Quail Egg Jangjorim that will bring back your appetite! It’s not spicy and is soft, making it a favorite for kids’ snacks or as a side dish for adults. We’ve added chewy mini king oyster mushrooms for a richer texture. With a golden ratio perfected through several attempts, anyone can make delicious jangjorim without failure. Follow along now!
Main Ingredients- 450g peeled quail eggs (washed clean)
- 200g mini king oyster mushrooms (trim ends)
- 200ml water
- 1 large green onion (cut lengthwise)
- 3 pieces dried kelp
Seasoning Ingredients- 50g soy sauce
- 2 Tbsp cooking wine (e.g., Mirin)
- 5 Tbsp oligosaccharide (or corn syrup)
- 2 Tbsp soju (Korean distilled spirit)
- 50g soy sauce
- 2 Tbsp cooking wine (e.g., Mirin)
- 5 Tbsp oligosaccharide (or corn syrup)
- 2 Tbsp soju (Korean distilled spirit)
Cooking Instructions
Step 1
First, thoroughly rinse the peeled quail eggs several times under running water. This helps remove any potential impurities.
Step 2
To make the delicious braising liquid, measure out the seasoning ingredients (soy sauce, cooking wine, oligosaccharide) according to the recipe and mix them together. Mixing them beforehand helps the ingredients dissolve well.
Step 3
Add the large green onion pieces to the braising liquid and bring it to a boil. Simmer for about 5 minutes over high heat to allow the green onion’s aroma to infuse into the liquid. Turn off the heat, add the 3 pieces of dried kelp, and let it steep for about 10 minutes to draw out the umami flavor.
Step 4
Remove the green onion and kelp from the braising liquid. Add all the prepared peeled quail eggs and trimmed mini king oyster mushrooms. Now, adjust the heat to medium and simmer until the quail eggs and mushrooms are well-infused with the sauce.
Step 5
To eliminate any potential gaminess from the quail eggs and add depth of flavor, add 2 tablespoons of soju at this stage. The alcohol will evaporate, leaving behind a pleasant aroma.
Step 6
Stir occasionally with a spatula to prevent sticking, and continue to simmer until the braising liquid reduces by about half. When the liquid has reduced to approximately half its original volume and the quail eggs and mushrooms have a glossy, brown sheen, they are almost ready.
Step 7
Your glossy and delicious Quail Egg Jangjorim is now complete! Serve it over warm rice or pack it as a lunchbox side. Leftovers can be stored in an airtight container in the refrigerator for several days of enjoyment.
