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
Video Instructions
⏰ The video for this recipe will be started at 1:27.
Main Ingredients
- 40 Quail Eggs (5 Cups Water + 1 tsp Salt)
- 16 Garlic Cloves
- 2 Tbsp Green Hot Pepper
- 2 Tbsp Red Hot Pepper
Broth Ingredients
- 1⅓ Cups Water
- 4 Kelp (1 X 1 inch)
- ¼ Generous Cup Soy Sauce
- 1 Tbsp Sugar
- 1 Tbsp Cooking Wine
Directions
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. 😀
i thought this was another meatball recipe! hahaha 😉
cute table cloth! ehe not sure if i’m up to eating quail eggs just yet…but i’ll eat the garlic and peppers. 🙂
hi farleen,
LOL meatball… I need to post amother meatball recipe for my friend, farleen someday then.. 😉 hehe
I prefer eggs than quail eggs also..but I enjoyed eating this dish..hehe.. oh ya.. garlic and peppers ..yummy ~~~ 😀
Have a great week. love ya `~
Looks delicious. Reminds me of Chinese tea eggs.
hi Madeline,
I wondered what tea egg is.. so I researched it..hehe I saw some picture of it.. wow..yes it looks similar.. don’t know about taste though..hehe 😀
Uhmm…Yummy! I will make this for my oldest daughter, she loves eggs 🙂
Both table clothes are fine but the one with the bright colours and hearts made me smile 😀
hi MutterFit,
hehe thanks for your opinion ~~~
yep.. make this dish for your daughter. 😀 I love eggs too… hehe
I like the 1st picture better… I think the tablecloth in the 2nd picture is a bit busy and distracts from the yumminess. Just my opinion.
I had no idea you were supposed to add kelp to the broth. I always made this with jang jo rim… and it never tasted quite perfect… I hope the kelp is the magic ingredient
hi Sue,
lol.. that’s exactly what my husband told me… when I asked his opinion about the tableclothes.. I kind of liked..the second one.. because of the color..hehe but I agree with you too..
aha.. well.. I will say.. the combination of everything make the dish taste good.. so try my recipe someday.. ^^
p.s Actually if you cook kelp too much or use too much kelp.. it doesn’t work good for this dish.. but small amount and cook short time work.. ^^
yum yum, we love quail eggs here!! they are so creamy…than chicken eggs 😉
hi layping,
haha… try it someday then.. you will love it. 😀 thanks
Is it possible to use chicken eggs??
hi Mee Ae,
There is a same dish using normal egg instead of using quail eggs.. for this recipe.. you might need to change the amount of soy sauce and others.. because normal eggs are much bigger than quail eggs.. I have beef and egg jangjorim recipe that I posted sometime ago..
here is a link for you..
http://aeriskitchen.com/2008/10/korean-beef-side-dish-jangjorim/
Just made these…delicious! I could eat all 20 in one meal unfortunately 🙂 Since I am lazy, I used quail eggs sold in cans from the Asian store (they are cooked and peeled and kept in water). Good solution for me because I hate peeling quail eggs. Anyway thanks for another great recipe!
hi Caroline,
lol.. yep.. I liked it too.. not sure if I can eat all 20 though.. =P aha.. I’ve never tried already cooked quail eggs ..but sounds easier to use.. hehe 😀
Thank you so much for posting this! I never saw such an original banchan when I lived in Korea, but I’ve had soy eggs (Chinese style) before and they were delicious. Thanks again for choosing another vegetarian protein recipe 🙂
hi Katharine in Brussels,
oh.. so this can be a vegetarian dish.. ^^ I wasn’t sure.. hehe yep I will post more dishes for vegetarian in the future.. thanks 😀
Hi Aeri, yes it’s vegetarian! It has no meat in it. Some vegs are more strict and do not eat eggs (or dairy foods, or both). I’m very curious now and will go out to the grocer to buy quail eggs and chile peppers!
i will be making this for my dinner (tomorrow). it will be a hit, i am very sure!!
hi,
may I know how long can this be kept refrigerated?
thanks.
hi Natalie,
Maybe.. you can keep for about 2 weeks ?? thanks..
Hi Aeri! I LOVE your website!
If I don’t have kelp, can I leave it out will that change the taste? Or if I have dried anchovies, can I use them instead?
hi Claire,
I will say just skip the kelp..and don’t add dried anchovies..I’m afraid you will get too much anchovy flavor to your dish.. unless you like anchovy flavor..(to be honest, I don’t like strong anchovy flavor to my food..hehe ) thanks 🙂
How long can we keep this in the refrigerater?
hi Jennifer,
I will say.. one or 2 weeks.. thanks
I was looking for an Asian influenced recipe for quail eggs for Wokky Wednesday and this was absolutely perfect. We were super pleased with how it turned out and can’t wait to make it again. Thanks so much!
hi Robbi Holman,
Nice to meet you. That’s great. I’m happy to hear that you liked this recipe. Thanks for trying my recipe. Hope to see you again. 🙂