Chewy King Oyster Mushroom and Quail Egg Jangjorim (Braised Soy Sauce)
♥ [Newlywed’s Table] Chewy King Oyster Mushroom and Quail Egg Jangjorim
The chewy texture of king oyster mushrooms meets the soft, crowd-pleasing quail eggs for a perfect rice-stealing side dish! The sweet and savory sauce is ideal for drizzling over rice. This is a wonderfully satisfying and delicious side dish for any meal. 😊
Main Ingredients- 4 King Oyster Mushrooms
- 270g Quail Eggs (boiled and peeled)
- 2 swirls of Oligodang (about 2 Tbsp)
- 1 Tbsp Sesame Oil
- A pinch of Toasted Sesame Seeds
Braising Sauce- 4 Tbsp Soy Sauce
- 1.5 Tbsp Sugar
- 2 Tbsp Mirin (Rice Wine)
- 0.5 Tbsp Minced Garlic
- 1 paper cup of Water (about 180ml)
- 4 Tbsp Soy Sauce
- 1.5 Tbsp Sugar
- 2 Tbsp Mirin (Rice Wine)
- 0.5 Tbsp Minced Garlic
- 1 paper cup of Water (about 180ml)
Cooking Instructions
Step 1
With just delicious and healthy king oyster mushrooms and quail eggs, you can create a satisfying side dish. It’s a classic side that the whole family will love!
Step 2
Wash the king oyster mushrooms thoroughly and cut them into 3-4 bite-sized pieces. It’s best not to slice the stems too thinly, as they provide a nice chewy texture.
Step 3
In a pot or pan, combine 1 paper cup of water with 4 Tbsp soy sauce, 1.5 Tbsp sugar, 2 Tbsp mirin, and 0.5 Tbsp minced garlic, measuring with a regular tablespoon. Stir well to create the braising sauce. If you prefer a sweeter taste, feel free to increase the sugar slightly.
Step 4
Heat a pan with a little cooking oil. Add the sliced king oyster mushrooms and stir-fry until they are lightly browned and a bit tender. This enhances the mushroom’s flavor and chewy texture. A sprinkle of black pepper at this stage can add extra deliciousness.
Step 5
Add the peeled, pre-boiled quail eggs to the pan with the stir-fried king oyster mushrooms. Handle the quail eggs gently to prevent them from breaking.
Step 6
Pour in the prepared braising sauce. Simmer over medium-low heat for about 5-6 minutes, allowing the sauce to fully penetrate the mushrooms and quail eggs. Gently shake the pan or stir the ingredients occasionally to prevent the sauce from burning.
Step 7
Once the sauce has reduced and is slightly thickened, drizzle in the oligodang in a spiral pattern (like a snail shell) to give the dish a beautiful sheen. Gently toss everything together to coat evenly.
Step 8
Turn off the heat. Drizzle in 1 Tbsp of sesame oil and sprinkle generously with toasted sesame seeds to finish. The nutty aroma of sesame oil and the delightful pop of sesame seeds will elevate the flavor.
Step 9
Your chewy king oyster mushroom and quail egg jangjorim, with its perfectly balanced sweet and savory sauce, is ready! This is an exceptional side dish that pairs wonderfully with rice. Don’t miss out on making this delicious recipe! 👍
