Delicious Quail Egg Soy Braised Recipe
The Ultimate Side Dish! How to Make Savory and Sweet Quail Egg Jangjorim
My younger sibling loves jangjorim, so I made this special batch. They loved it so much, they finished it all in one day! It’s a truly satisfying side dish. The perfect balance of savory soy sauce and sweetness makes it an absolute rice thief.
Main Ingredients
- 12 quail eggs
- A little vinegar
- A pinch of salt
Braising Sauce
- 3 Tbsp soy sauce (regular soy sauce)
- 5 Tbsp sugar
- 310ml water
- 3 Tbsp soy sauce (regular soy sauce)
- 5 Tbsp sugar
- 310ml water
Cooking Instructions
Step 1
First, we’ll boil the quail eggs. Place 12 quail eggs in a pot. To help the shells peel easily, add 1 Tbsp of vinegar and a pinch of salt to the water. Bring to a boil over medium-high heat and cook for about 10 minutes.
Step 2
After boiling, immediately rinse the quail eggs under cold water to cool them down. This makes peeling the shells much easier. Gently tap the eggs to crack the shells and peel them off.
Step 3
Now, let’s make the delicious braising sauce. In a separate pot, combine 3 Tbsp of soy sauce, 5 Tbsp of sugar, and 310ml of water. Stir well until the sugar dissolves.
Step 4
Add all the peeled quail eggs to the prepared sauce. Bring to a simmer over medium-low heat. Let it braise for about 3 minutes, allowing the sauce to soak into the egg whites until well-seasoned. Rolling the eggs around occasionally will help them develop a beautiful, even color.