The creamy egg yolks, the umami bomb in your mouth with a balance of sweetness, saltiness and some spice…. yummehhh! Caution: These soy based quail eggs made the Korean way are beyond addictive. We can assure you, there’s no way you can stop at one or two.

How many quail eggs can I eat in a day?

I know, I know, some of you may be concerned by the number of quail eggs you can consume a day, so I googled this for you. You can eat anywhere from 6 to 12 quail eggs a day and it is perfectly safe for healthy people (source). There you have it, your licence to have these savoury, addictive eggs for dinner tonight.

Why you should make mechurial jangjorim

Because of their small size, the marinade surrounds a huge portion of the quail egg’s surface area. Your first taste when you put the egg in your mouth will be the well-balanced savoury marinade with a subtle kick of spice. Next, imagine the softness when you bite into egg, the heavenly lava that oozes out, enveloping your tongue with its creaminess, and soothing your tastebuds from the earlier heat from the spice. Have a spoonful of rice to clear your palate, and you are ready for your next Korean soy-marinated quail egg.

OMG, we need to go make this again!

Make Korean braised eggs with these ingredients

• Quail eggs: For people who are pinched for time, you can find ready-cooked and peeled quail eggs at supermarkets. Using these is a huge time-saver but you will get fully cooked yolks instead of runny ones. (You can replace quail eggs with normal eggs if you can’t find them. To achieve runny yolk with set whites, boil chicken eggs for 6 minutes.)

• Soy sauce – The main condiment that provides the taste profile in this dish.
• Water – This helps dilute the mixture so that the eggs will not get too salty. Pro-tip: if you do not have hours to marinate the eggs, skip the water and let the eggs sit in this mixture for 30 minutes. That’s enough to get them seasoned and take on the yummy looking tan.
• Sugar – This balances out the salt and keeps you coming back for more
• Garlic + spring onion – These perfume the dish and make it so addictive
• Red chilli pepper – For a kick at the end of the bite. Skip this if you cannot handle spice, or if you’re cooking for little ones!

Find the printable recipe with measurements below.

How to get perfectly seasoned soy braised quail eggs

1. Prep eggs. If you bought ready-cooked and peeled quail eggs, congratulations, skip this step! If not, boil water. Once water starts boiling, lay the eggs carefully into the water. Boil for 2 minutes and 30 seconds to achieve runny yolks. Once the time is up, run the eggs under cold tap water to immediately stop cooking the eggs. Peel them with care.
2. Prep marinade. In a bowl, add in soy sauce and water. Dissolve the sugar in the mixture. Mince garlic, red chilli pepper, spring onions and add to the mixture.
3. Marinate eggs. Drop the eggs into the mixture and leave them in the fridge overnight.

Pro tip: If you want to enjoy the eggs without waiting for the next day, leave the water out of the marinade and let the eggs sit inside for 30 minutes. Serve immediately.

Enjoy mechurial jangjorim with these dishes

These beautiful eggs can be served as a side to any Korean meal, or any cuisine for that matter!

• Golbaengi-muchim (Spicy Korean Moon Snail Salad with Somyeon) 골뱅이무침
• Gochujang Jjigae (Spicy Chilli Stew) 고추장 찌개

Storage tips

• If eggs were cooked from scratch, they can be stored in the marinade in the fridge for up to 7 days.
• If eggs were bought from the supermarket pre-cooked and peeled, they can be stored in the marinade in the fridge for up to 2 days.

Mechurial Jangjorim (Soy Braised Quail Eggs) 메추리알 장조림

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• Total Time: 10 mins

Print Recipe

Description

The creamy egg yolks, the umami bomb in your mouth with a balance of sweetness, saltiness and some spice…. yummehhh! Caution: These soy based quail eggs made the Korean way are beyond addictive. We can assure you, there’s no way you can stop at one or two.

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Ingredients

Units USM Scale 1x2x3x

• 18 quail eggs, 18
• 1/2 cup soy sauce
• 1/2 cup water
• 1/4 cup sugar
• 1 garlic clove, minced
• 2 spring onions, chopped
• 1 red chilli pepper, chopped

Cook Mode Prevent your screen from going dark

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Instructions

1. Prep eggs. If you bought ready-cooked and peeled quail eggs, congratulations, skip this step! If not, boil water. Once water starts boiling, lay the eggs carefully into the water. Boil for 2 minutes and 30 seconds to achieve runny yolks. Once the time is up, run the eggs under cold tap water to immediately stop cooking the eggs. Peel them with care.
2. Prep marinade. In a bowl, add in soy sauce and water. Dissolve the sugar in the mixture. Mince garlic, red chilli pepper, spring onions and add to the mixture.
3. Marinate eggs. Drop the eggs into the mixture and leave them in the fridge overnight.

Notes

• Pro tip: If you want to enjoy the eggs without waiting for the next day, leave the water out of the marinade and let the eggs sit inside for 30 minutes. Serve them immediately.