Soy-Braised Quail Eggs (Jangjorim)
A savory make-ahead side dish of quail eggs simmered in a sweet soy sauce, with a touch of heat from chili peppers.
Ingredients
Ingredients
- Peeled quail eggs1 kg
- Cheongyang chili peppers3
Braising Sauce
- Soy sauce1 cup
- Water3 cups
- Plum extract (maesil syrup)1/4 cup (optional)
- Sugar4 tbsp
- Minced garlic1 tbsp (whole cloves ok)
Directions
- 1
Prepare the ingredients. Peeled quail eggs make this quick and easy.
- 2
Rinse the peeled quail eggs under running water and let them soak briefly.
- 3
Pour 1 cup of soy sauce into a pot.
- 4
Add 3 cups of water.
- 5
Add 1/4 cup of plum extract. You can skip it if you don't have any.
- 6
Add 4 tablespoons of sugar. Add a bit more if you like it sweeter.
- 7
Add the cheongyang chili peppers. If using shishito peppers, add them later so they don't turn mushy.
- 8
Add 1 tablespoon of minced garlic. Whole garlic cloves work too.
- 9
Once everything is in, bring the soy sauce mixture to a rolling boil over high heat.
- 10
Once it boils, lower to medium heat, add the quail eggs, and simmer until they take on a nice glossy color.
- 11
Your savory quail egg jangjorim is ready.
Tips
Adjust the other ingredients to match the amount of quail eggs you have. If using shishito peppers, add them together with the quail eggs while simmering.