Quick & Flavorful Braised Quail Eggs and Konjac with Leftover Marinated Crab Sauce
Don’t Toss That Sauce! Easy Konjac and Quail Egg Jangjorim Using Leftover Marinated Crab Juice
Have leftover sauce from your delicious marinated crab (ganjang gejang)? Don’t let it go to waste! Transform it into a savory and addictive side dish by braising konjac and quail eggs. This recipe uses the rich umami of the crab sauce to create a deeply flavorful jangjorim with a satisfying chewy texture from the konjac and tender quail eggs. It’s a surprisingly simple way to elevate leftovers into a gourmet treat.
Ingredients- 300g peeled quail eggs
- 200g konjac jelly
- 3 cups leftover marinated crab sauce (approx. 600ml)
- 1 cup water (approx. 200ml)
- Sesame seeds for garnish
Cooking Instructions
Step 1
First, prepare your quail eggs. We’re using 300g of pre-peeled quail eggs. If you’re using fresh eggs, boil them for about 10-15 minutes in boiling water, then cool them in cold water before peeling. If using store-bought peeled quail eggs, rinse them thoroughly under running water several times to ensure they are clean and ready for cooking.
Step 2
Next, let’s prepare the konjac. We’re using about 200g of konjac jelly. Cut the konjac into bite-sized cubes, similar in size to the quail eggs or slightly smaller. This size will help it absorb the flavors beautifully and make it easy to eat.
Step 3
Now, let’s talk about the secret ingredient for this delicious jangjorim: the leftover marinated crab sauce! This is the sauce remaining after you’ve enjoyed the crab itself.
Step 4
To make the jangjorim clean and refined, it’s best to strain the marinated crab sauce through a sieve. This removes any solids or impurities, leaving you with a clear, flavorful brining liquid. You’ll need about 3 cups (approximately 600ml) of this strained sauce.
Step 5
In a pot, combine the strained marinated crab sauce with 1 cup (approximately 200ml) of water. This helps to dilute the sauce slightly, preventing it from being too salty and achieving a balanced flavor. Bring this mixture to a rolling boil.
Step 6
Marinated crab sauce can sometimes produce a lot of foam when it boils. As it starts to boil, use a spoon or skimmer to carefully remove any foam that rises to the surface. Skimming off the foam will result in a clearer and cleaner tasting sauce.
Step 7
Once the foam has been removed from the flavorful sauce, add the prepared quail eggs and the cubed konjac to the pot. Bring the heat to medium-high and let it simmer. When the sauce has reduced by about half, lower the heat to medium-low. Continue to simmer gently, allowing the quail eggs and konjac to absorb the beautiful color and flavor of the sauce until they are nicely coated and tender. Stir occasionally to prevent sticking.
Step 8
Voila! Your delicious braised quail eggs and konjac jangjorim is ready. Thanks to the marinated crab sauce, it boasts a deep, rich umami flavor, perfectly complemented by the chewy konjac and tender quail eggs. My child absolutely loved it – it’s a fantastic side dish for rice! For an extra touch, sprinkle some sesame seeds over the finished dish.
