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Finished dish of browned eggs coated in glossy reddish chili sauce, plated with sliced red chilies on a white plate.

Korean & East Asian · openly licensed

Quail Egg and Chili Jangjorim

Jangjorim is Korean dish consisting mainly of boiled or braised beef and soy sauce. This version uses quail eggs.

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Gather first

Ingredients

  • 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

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Make it

Method

  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.