Korean Gyeran-Jangjorim with Soy-Glazed Eggs and Quail

Name: Korean Gyeran-Jangjorim with Soy-Glazed Eggs and Quail
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Snack
Ingredients: Soy sauce; Water; Sugar; Garlic, smashed; Onion, sliced; Large eggs; Vinegar; Quail pieces, cleaned; Sesame oil; Toasted sesame seeds; Scallions, finely chopped

Savory soy-brined eggs with tender quail meat

A delightful Korean dish featuring marinated eggs and quail in a rich soy sauce glaze, perfect for snacking or as part of a traditional meal.

1 h 45 min
4
Intermediate

Ingredients

Soy Marinade

Soy sauce

1 cup

Water

2 cups

Sugar

1/4 cup

Garlic, smashed

3 cloves

Onion, sliced

1 small

Eggs

Large eggs

Vinegar

1 tablespoon

Quail

Quail pieces, cleaned

Sesame oil

1 tablespoon

Garnishing

Toasted sesame seeds

1 teaspoon

Scallions, finely chopped

1 teaspoon

Preparation

Marinating the Soy Marinade

Combine ingredients

In a medium pot, combine soy sauce, water, sugar, smashed garlic, and sliced onion.

Simmer mixture

Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes.

Be sure to simmer gently to ensure a perfect texture.

Cool marinade

Remove from heat and let the marinade cool completely before using.

Preparing the Eggs

Boil eggs

Bring a pot of water to a boil, add vinegar and eggs, and boil for 7 minutes for soft-boiled eggs.

Chill eggs

Immediately transfer eggs to an ice bath to cool.

Peel eggs

Once cooled, peel the eggs and set them aside.

Ensure the marinade is completely cool before adding eggs to prevent overcooking. Pro Tip: Roll the eggs gently on a flat surface to crack the shells for easier peeling.

Cooking Process

Marinate eggs and quail

Submerge the peeled eggs and quail pieces in the cooled soy marinade in the pot.

Simmer ingredients

Bring the pot to a simmer (medium-high), then reduce heat to low and let it cook for 30 minutes.

Maintain a gentle simmer for even cooking.

Finish and garnish

Remove eggs and quail from the marinade, drizzle with sesame oil, and sprinkle with toasted sesame seeds and chopped scallions before serving.

Plating & Serving