Korean Soy Braised Quail Eggs
Al-jorim - soy-braised quail eggs - is one of Korea's most universal banchan, found in school cafeterias, office lunch boxes, and home refrigerators alike. The dish has roots in the broader Korean jorim tradition of slow-simmering proteins in sweetened soy sauce until the glaze penetrates to the core. Peeled quail eggs simmer in a mixture of soy sauce, water, sugar, cooking wine, and garlic for ten minutes, rolling occasionally to ensure even color. The soy sauce stains each egg a glossy chestnut brown on the outside while the yolk inside stays bright yellow. A sliced cheongyang chili dropped in near the end adds a subtle heat that keeps the sweet-salty profile from becoming one-note. This banchan improves after a night in the refrigerator as the seasoning continues to penetrate, and keeps well for nearly a week.
Adjust Servings
Instructions
- 1
Boil quail eggs and peel them.
- 2
Combine soy sauce, water, sugar, wine, and garlic; bring to boil.
- 3
Add eggs and simmer over medium heat for 10 minutes.
- 4
Add sliced chili and simmer 2 more minutes.
- 5
Turn off heat and finish with sesame oil.
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