SteamedEasy

Soy-Braised Quail Eggs (메추리알장조림)

Serves 4 quail egg jangjorim with auto-scaling to keep soy seasoning balanced.

Prep 20minCook 25min4 servings

mechurial jangjorimquail egg braisekorean soy side dishbanchan recipemeal prep eggsauto scaling servings

Ingredients (4 servings)

1
Boil quail eggs for 5 minutes from cold water, peel, and drain well.
2
Boil water, soy sauce, sugar, and kelp for 5 minutes to make a base broth.
3
Remove kelp, then add eggs and garlic and simmer over medium heat for 10 minutes.
4
Add syrup and sliced chili, then cook 5 more minutes until glossy.
5
Turn off heat and let it cool in the sauce for better flavor absorption.

Flavor is deeper after overnight refrigeration.

Skip Cheongyang chili for a milder version.

Calories

185

kcal

Protein

Carbs

Fat

Original

2servings

→

Target

servings

Make 2 servings of zucchini jjim with auto-scaled ingredient ratios for easy results.

Agu jjim is a spicy Korean braised monkfish dish with crunchy bean sprouts and bold chili-garlic seasoning.

Al-jjim is a Korean spicy braise of fish roe and milt, rich, creamy, and packed with savory heat.