Mushroom-Infused Quail Egg Jangjorim
The Ultimate Homemade Side Dish! Nutritious Peeled Quail Egg and Mushroom Jangjorim Golden Recipe
Hello everyone! Welcome to Ryu’s Hearty Home Cooking Recipes. Enjoy our special version of the chewy and beloved quail egg jangjorim, enhanced with fragrant mushrooms. This is a true rice thief of a dish, made with rich, deep soy sauce for a long-lasting, excellent banchan (side dish). Let’s make this delicious quail egg and mushroom jangjorim, packed with nutrition from peeled quail eggs, various mushrooms, aromatic garlic, and spicy chili peppers!
Main Ingredients- 1kg Peeled Quail Eggs
- 1 handful Dried Shiitake Mushroom Slices (approx. 10g)
- 3 King Oyster Mushrooms
- 20 Whole Garlic Cloves
- 1 piece Daikon Radish (approx. 4cm length)
- 2 sheets Kombu (Kelp, palm-sized)
- 1-2 Cheongyang Peppers (Korean chili peppers)
- 1L Water
Jangjorim Seasoning- 1 paper cup Soy Sauce (approx. 180ml)
- 3 Tbsp Brown Sugar
- 2 Tbsp Mirin (Cooking Rice Wine)
- 2 Tbsp Corn Syrup
- 1 paper cup Soy Sauce (approx. 180ml)
- 3 Tbsp Brown Sugar
- 2 Tbsp Mirin (Cooking Rice Wine)
- 2 Tbsp Corn Syrup
Cooking Instructions
Step 1
Gently wipe the kombu sheets with a damp paper towel to remove any white powder. This helps to remove impurities and enhance the umami flavor.
Step 2
Slice the daikon radish into approximately 0.5cm thick, bite-sized pieces. Slicing them not too thin will prevent them from falling apart during cooking.
Step 3
In a pot, combine 1L of water with the dried shiitake mushroom slices, sliced daikon radish, cheongyang peppers, and the wiped kombu. Bring to a boil to create a vegetable broth.
Step 4
While the broth is simmering, cut the king oyster mushrooms into bite-sized pieces (about 1.5cm thick). Wash the whole garlic cloves and trim off their tops. This will help the garlic release more flavor.
Step 5
Rinse the peeled quail eggs lightly under running water to remove any residue.
Step 6
Once the broth starts boiling, continue to simmer for about 10 minutes to allow the flavors to meld. Then, remove the kombu and cheongyang peppers to prevent any bitterness.
Step 7
Add 1 paper cup of soy sauce, 3 Tbsp of brown sugar, and 2 Tbsp of mirin to the strained broth. Stir well to create the jangjorim seasoning.
Step 8
As the seasoning mixture comes to a boil, skim off any foam that rises to the surface with a spoon. This step ensures a clearer and cleaner sauce.
Step 9
When the sauce has reduced to about two-thirds of its original volume, add the prepared king oyster mushrooms and whole garlic cloves. Simmer with the quail eggs until the sauce thickens further. Cook over medium-low heat to allow the flavors to penetrate the ingredients thoroughly.
Step 10
When the sauce has reduced to about half its volume and the quail eggs are beautifully colored a rich brown, stir in 2 Tbsp of corn syrup to give it a nice sheen. Turn off the heat. Your delicious mushroom quail egg jangjorim is ready!
