Jorim is a Korean name for a type of cooking which means, “food in a boiled-down soy sauce or other seasonings.” This quail egg side dish is a simple version of JangJoRim, which is made using soy sauce. You can use beef, pork, mushrooms, etc. for jangjorim, and I already posted the beef jangjorim dish before. This tastes similar to meat jangjorim, but it is easier to make and it is good for a meatless diet. The taste combination of the eggs, garlic, peppers, and soy sauce are very delicious. 😀
Yield: 1 Quart
Short Korean Lesson
- BbalGahng (빨강) = Red
- PahRahng (파랑) = Blue
⏰ The video for this recipe will be started at 1:27.
- 40 Quail Eggs (5 Cups Water + 1 tsp Salt)
- 16 Garlic Cloves
- 2 Tbsp Green Hot Pepper
- 2 Tbsp Red Hot Pepper
Get 2 packs of quail eggs, which will be about 36-40 eggs, depending on the number in a pack.
Soak the eggs in cold water for about 10 minutes to help prevent the eggs from breaking when you boil them later.
Pour 5 cups of water in a pot and add 1 tsp of sea salt. Then put the eggs in the pot. The salt also helps to prevent the eggs from breaking. Set the temperature to high.
If the temperature is too high, it will make the eggs break. So, once it starts to boil, reduce the temperature to medium and cook for 7 more minutes.
Meanwhile, prepare 16 garlic cloves and cut 2 Tbsp of green hot pepper and 2 Tbsp of red hot pepper into ½ inch pieces.
After 7 minutes, remove the boiled eggs from the hot water and put them in cold water for several minutes. This makes it easier to remove the shells.
Peel off the eggshells.
In the same pot that you used to boil the eggs, add 1⅓ cups of water, ¼ generous cup of soy sauce, 1 Tbsp of cooking wine (optional), 1 Tbsp of sugar, and 4 pieces of dried kelp (1 inch square). Boil it on high. Once it starts to boil, cook for 2 minutes and discard the kelp.
Add the quail eggs and cook for 7 minutes on medium high.
7 minutes later, add the chopped green and red hot peppers and cook for 3 more minutes.
Woohoo, it is done. 😀 store it in a container in the fridge. It should keep up to 2 weeks.
For lunch today, I mixed some of this dish with rice – like making bibimbap. The only thing I needed was kimchi. lol It was yummy. Try it someday. 😀