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Quail Egg and Chili Jangjorim

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schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4511553

License: CC BY-SA 4.0 · Wikibooks contributors

#easy #korean #recipes using chile #recipes using fresh ginger #recipes using garlic #recipes using quail egg #recipes using soy sauce #recipes using sugar #recipes without cooking time #recipes without servings
Sauce

Ingredients

Scale
  • Quail eggs
  • 3 cups water
  • 1 cup soy sauce
  • ½ cup sugar
  • ¼ cup refined rice wine
  • 6 cloves garlic
  • 3 slices of fresh ginger
  • 3 dried red chile peppers

Directions

  1. Bring a pot of water to a boil. Add the quail eggs, and boil for about 10 minutes.
  2. Carefully drain the eggs, and cool in cold water.
  3. Peel the cooled eggs.
  4. Combine the water, soy sauce, sugar, wine, garlic, and ginger in a saucepan. Bring to a boil.
  5. Add the eggs to the pot, and simmer until the liquid is reduced by half.
  6. Add the peppers, and cook just for 1–2 minutes.

Notes

Adding 1 tablespoon each of salt and vinegar to the boiling water makes the eggs easier to peel.

Don't overcook after adding the chili pepper—it will get too soft.

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