Kid-Favorite Mixed Braised Eggs, Fish Cakes, and Sausages
[Super Easy Side Dish] Make the Best Mixed Jangjorim with Quail Eggs, Fish Cakes, and Sausages
Do your children refuse to eat plain quail egg jangjorim? Don’t worry! By adding fish cakes and sausages and braising them in a sweet and savory sauce, you’ll create a favorite side dish that even picky eaters will love. This dish is perfect with rice – try making it today!
Main Ingredients
- Fish cakes (round or flat) 1 package
- Frankfurter sausages 7-8 pieces
- Peeled, pre-boiled quail eggs (small size) 1 package
- Cheongyang chili peppers 2 (optional)
Seasoning Ingredients
- Soy sauce 6 Tbsp
- Cooking wine (mirin, etc.) 2 Tbsp
- Corn syrup 2 Tbsp
- Sugar 1.5 Tbsp
- Oyster sauce 1 Tbsp
- Sesame seeds 1 Tbsp
- Sesame oil 1 Tbsp
- Additional cooking wine (ginger wine, etc.) 2 Tbsp (optional)
- Soy sauce 6 Tbsp
- Cooking wine (mirin, etc.) 2 Tbsp
- Corn syrup 2 Tbsp
- Sugar 1.5 Tbsp
- Oyster sauce 1 Tbsp
- Sesame seeds 1 Tbsp
- Sesame oil 1 Tbsp
- Additional cooking wine (ginger wine, etc.) 2 Tbsp (optional)
Cooking Instructions
Step 1
Rinse the commercially peeled quail eggs lightly under cold running water. This helps remove any subtle odors and maintains freshness.
Step 2
You can use either round or flat fish cakes, whichever you prefer. Prepare them as needed.
Step 3
Prepare about 7-8 frankfurter sausages. These will add a texture and flavor that children enjoy.
Step 4
First, pour hot water over the fish cakes. This step removes any impurities or excess oil, resulting in a cleaner taste.
Step 5
It’s also good to briefly rinse the sausages with hot water (optional).
Step 6
Cut the fish cakes in half into bite-sized pieces. Slice the frankfurter sausages into approximately 1 cm thick rounds. You can adjust the size of the pieces to your preference.
Step 7
Cut the two Cheongyang chili peppers in half after removing the stems. If you don’t prefer spicy food, you can omit them or adjust the quantity.
Step 8
In a pot or deep pan, combine 6 Tbsp of soy sauce and 1 Tbsp of oyster sauce. Oyster sauce adds a wonderful umami depth.
Step 9
Add 2 Tbsp of corn syrup and 1.5 Tbsp of sugar to adjust the sweetness. Corn syrup provides a nice sheen, while sugar offers basic sweetness.
Step 10
Add 2 cups of water (using a paper cup as a measure) to create the braising liquid base. This amount should be enough to cover the ingredients.
Step 11
Add the peeled quail eggs to the soy sauce mixture and begin to simmer over medium heat. This allows the eggs to absorb the flavor evenly.
Step 12
After adding the quail eggs, simmer on high heat for about 5 minutes until they are nicely colored by the sauce. At this point, add the prepared Cheongyang chili peppers and 2 Tbsp of cooking wine. (The amount of cooking wine might look larger in the photo due to the ladle size.) You can omit the chili peppers if you prefer less spice.
Step 13
After adding the cooking wine, add all the cut fish cakes and sausages. Stir gently to coat everything evenly with the sauce. Reduce the heat to medium-low and simmer for another 5 minutes, allowing the flavors to meld.
Step 14
Finally, just before turning off the heat, drizzle in 1 Tbsp of sesame seeds and 1 Tbsp of sesame oil. Using sesame oil enhances the aroma of the jangjorim. Stir gently to combine everything.
Step 15
Your delicious and satisfying mixed jangjorim is complete! Enjoy it with a warm bowl of rice.
