Savory Quail Egg Soy Braised Dish
Garlic-Infused Quail Egg Jangjorim Loved by Family
This recipe yields a tender quail egg soy braised dish that’s perfect for everyone, from toddlers to adults, including your husband! We’ve generously added garlic for an enhanced flavor. Instead of artificial coloring, we’ve used dried shiitake mushrooms and kelp to create a deep, natural umami. The dish is not overly salty, allowing the subtle, profound flavor of the soy sauce to permeate each quail egg beautifully. It’s a perfect side dish that pairs wonderfully with rice. Try making this delicious staple with a simple cooking method!
Main Ingredients- 500g boiled quail eggs
- 10 cloves garlic
- 5 dried shiitake mushrooms
- 1 piece dried kelp (approx. 5×5 cm)
Braising Sauce- 400ml water
- 100ml soy sauce (jin ganjang)
- 2 Tbsp black sugar
- 1 Tbsp corn syrup or rice syrup (jocheong)
- 400ml water
- 100ml soy sauce (jin ganjang)
- 2 Tbsp black sugar
- 1 Tbsp corn syrup or rice syrup (jocheong)
Cooking Instructions
Step 1
In a pot, combine 400ml water, 100ml soy sauce, and 2 Tbsp black sugar. Bring to a simmer over medium heat. Stir to ensure the sugar dissolves completely.
Step 2
Once the sauce begins to boil, add 5 dried shiitake mushrooms and 1 piece of kelp. Simmer for about 1 minute to allow their savory flavors to infuse the liquid. You can remove the shiitake mushrooms and kelp after this step if desired.
Step 3
Rinse the boiled quail eggs under running water. Ensure all shells have been cleanly removed.
Step 4
Peel the garlic cloves. Slice them thinly (julienne) or mince them coarsely. Mincing them coarsely can make them easier for children to eat.
Step 5
Add the prepared quail eggs and sliced garlic to the simmering soy sauce mixture. Ensure all ingredients are submerged in the sauce.
Step 6
Reduce the heat to medium-low and let it simmer uncovered for about 10 minutes, allowing the flavors to meld. Stir occasionally to coat the quail eggs evenly with the sauce. Finally, stir in 1 Tbsp of corn syrup or rice syrup and continue to simmer for another 1-2 minutes until the glaze is shiny. This completes your delicious quail egg jangjorim. Taste as you go and adjust the simmering time to prevent it from becoming too salty.
