Mechurial Jangjorim, soy braised quail eggs, is a popular Korean side dish of all time. It is a salty and savory side dish that goes so well with steamed rice, so you may need to check if there’s enough rice in your kitchen.
SOY BRAISED QUAIL EGGS
Ingredients:
- 35 oz (1 kg) cooked quail eggs
- 1-2 mild red chilies
- 5 shishito peppers (optional)
Seasoning:
- 2 cups (480ml) water
- 3 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp oyster sauce
- 1 tbsp chicken bouillon powder
- 1 tsp dark soy sauce
Instructions:
1. Rinse the cooked and peeled quail eggs under cold water. Drain.
2. Thinly slice the red chilies for color.
3. Rinse the shishito peppers (if using). Pick the stems off and cut them into bite-sized pieces.
4. Take out a wok (or pot). Add the quail eggs, water, soy sauce, sugar, oyster sauce, chicken bouillon powder, and dark soy sauce. Bring it to a boil over high heat. Simmer, stirring occasionally, for 7 minutes.
5. Turn the heat off. Add the chilies and shishito peppers (if using). Give it a good stir. Serve with hot rice and a few other banchan. Enjoy~!
NOTES:
- Once they’re completely cooled down, keep them in the fridge. They will last for up to 2 weeks.
- If the pre-cooked & peeled quail eggs are not available, substitute with hard-boiled eggs and just slice 1 or 2 eggs when serving.
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Korean Soy Braised Quail Eggs (Mechurial Jangjorim)
Ingredients
35 oz (1 kg) cooked quail eggs
1-2 mild red chilies
5 shishito peppers (optional)
- Seasoning:
2 cups (480ml) water
3 tbsp soy sauce
2 tbsp sugar
1 tbsp oyster sauce
1 tbsp chicken bouillon powder
1 tsp dark soy sauce
Directions
- Rinse the cooked and peeled quail eggs under cold water. Drain.
- Thinly slice the red chilies for color.
- Rinse the shishito peppers (if using). Pick the stems off and cut them into bite-sized pieces.
- Take out a wok (or pot). Add the quail eggs, water, soy sauce, sugar, oyster sauce, chicken bouillon powder, and dark soy sauce. Bring it to a boil over high heat. Simmer, stirring occasionally, for 7 minutes.
- Turn the heat off. Add the red chilies and shishito peppers (if using). Give it a good stir. Serve with hot rice and a few other banchan. Enjoy~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
- Once they’re completely cooled down, keep them in the fridge. They will last for up to 2 weeks.
1 Comment
This is quite a tasty recipe and I make it about once every month or two. The problem I have is getting fresh quail or guinea eggs, so I tried it with canned quail eggs and it works nicely, as well as avoiding the hard cooking and peeling the tiny, slippery little suckers! 😁
Just open the can, rinse the eggs and add to your pickling solution.