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 Pint
Short Korean Lesson
- BbalGahng (빨강) = Red
- PahRahng (파랑) = Blue
- 20 Quail Eggs (2½ Cups Water + ½ tsp Salt)
- 7 Garlic Cloves
- 1 Tbsp Green Hot Pepper
- 1 Tbsp Red Hot Pepper
Soak 10 quail eggs in cold water for about 10 minutes. This helps to prevent the eggs from breaking when you boil them later.
In 2½ cups of water, add 20 quail eggs and ½ tsp of sea salt. The salt also helps to prevent the eggs from breaking and gives them a little flavor. Cook on high.
Once it starts to boil, reduce the temperature to medium. If the temperature is too high, it will make the eggs break. Cook for 7 more minutes.
Immediately after they finish boiling, drain the hot water and put the eggs in cold water for several minutes. This helps make removing the shells easier.
Peel off the eggshells.
Prepare 7 garlic cloves and cut 1 Tbsp of each green hot pepper and red hot pepper into ½ inch pieces.
To make the broth, add ⅔ cups of water, 7 garlic cloves, 2-2½ Tbsp of soy sauce, ½ Tbsp of sugar, ½ Tbsp of cooking wine, and 1 (1 inch square) piece of kelp in a pan. Boil on high. Once it starts to boil, cook for 2 minutes, and then remove the kelp.
Add the quail eggs and cook for 7 minutes on medium high.
Add the green and red hot peppers and cook for 3 more minutes.
Woohoo, it is done. 😀
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. 😀