Chewy Konjac and Quail Egg Jangjorim: A Healthy Side Dish Perfect for Diets
Easily Make Delicious Konjac and Quail Egg Jangjorim at Home!
Enjoy a fantastic combination of konjac, which is low in calories and guilt-free, and savory quail eggs! The bouncy quail eggs and chewy konjac create a perfect dish that pairs wonderfully with rice. Make it easily with ingredients you already have in your fridge. We’re sharing a delicious jangjorim recipe that everyone, young and old, will love.
Main Ingredients- 2 packs Quail Eggs (approx. 40 eggs)
- 2 Shiitake Mushrooms (or other mushrooms)
- 1 pack Konjac (500g)
For Konjac Preparation- 3 Tbsp Vinegar
- 1 Tbsp Salt
- 3 Tbsp Vinegar
- 1 Tbsp Salt
Cooking Instructions
Step 1
First, prepare one pack of konjac (500g). Take it out of the packaging and rinse it lightly under running water.
Step 2
Cut the konjac into bite-sized pieces, similar in size to the quail eggs, or into your preferred size. You can cut them thickly or get creative with shapes.
Step 3
To remove any unique smell from the konjac, fill a pot with plenty of water, add 2 tablespoons of vinegar and 1 tablespoon of salt. Once the water boils, add the cut konjac and blanch for 1-2 minutes. This process makes the konjac chewier and eliminates odors.
Step 4
After blanching, immediately drain the konjac and rinse it thoroughly under cold running water. Lightly drain off excess water.
Step 5
Now, prepare 2 packs of quail eggs (approximately 40 eggs). Wash them thoroughly before boiling.
Step 6
In a pot, place the quail eggs and cover them with ample water. Add 1 tablespoon of vinegar and 1 tablespoon of salt. Once the water begins to boil, reduce the heat to medium and cover with a lid. Cook for about 6 minutes, measuring from the time the water starts boiling. Gently shake the pot occasionally to prevent the shells from cracking.
Step 7
Immediately transfer the boiled quail eggs to a bowl of cold water to cool them down quickly. This step helps make peeling easier.
Step 8
Once cooled, peel all the quail eggs. If the shells are difficult to remove, tap them gently to create small cracks or place them in a plastic bag and shake to help loosen the shells.
Step 9
Wash the shiitake mushrooms, remove the stems, and slice them thinly or chop them into small, manageable pieces. You can also use other mushrooms like oyster or king oyster mushrooms.
Step 10
In a wide pot or pan, combine 1 cup of soy sauce, 3 cups of water, 2 tablespoons of oligosaccharide, 4 tablespoons of sugar, and 1 teaspoon of ginger powder (optional). Finally, add some sesame seeds and mix well before turning on the heat.
Step 11
Once the sauce begins to boil, add the prepared quail eggs, blanched konjac, and chopped mushrooms. Feel free to add other ingredients like lotus root, kelp, or Korean green peppers if you like.
Step 12
Initially, bring it to a boil over high heat. As soon as it starts bubbling vigorously, reduce the heat to medium. Keep the lid off and stir occasionally to ensure the konjac and quail eggs are evenly coated with the sauce as it simmers.
Step 13
Continue to simmer for about 15-20 more minutes, or until the sauce thickens to your desired consistency and the konjac has absorbed the delicious flavors. Turn off the heat when it’s ready.
Step 14
Your delicious konjac and quail egg jangjorim is complete!
Step 15
Serve it over warm rice or as a side dish for a satisfying meal that the whole family will enjoy.
Step 16
Present it beautifully in a serving dish for an even more appealing meal. Store it in the refrigerator and enjoy!
