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Mechurial Jangjorim (Soy Braised Quail Eggs) 메추리알 장조림


  • Total Time: 10 mins

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.


Ingredients

Units Scale
  • 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

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.