Korean Gyeran-Jangjorim with Soy-Glazed Eggs and Quail
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
Eggs
Quail
Garnishing
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.
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
Korean Gyeran-Jangjorim with Soy-Glazed Eggs and Quail
Korean Gyeran-Jangjorim with Soy-Glazed Eggs and Quail
Serve and Garnish
Arrange the soy-glazed eggs and quail in a small dish, garnish with toasted sesame seeds and chopped scallions for freshness and texture.