Korean•gourmet
Korean Braised Quail Eggs (Mechurial Jangjorim)
Aaron and Claire recipe - undefined
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 35 oz (1 kg) cooked quail eggs
- 1-2 mild red chilies
- 5 shishito peppers (optional)
- 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 red chilies and shishito peppers (if using). Give it a good stir. Serve with hot rice and a few other banchan. Enjoy~!