Mechurial Jangjorim (Braised Quail Eggs) with Mushrooms
A hearty side dish of king oyster mushrooms and quail eggs simmered in a soy sauce broth infused with aromatics.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This is a budget-friendly, satisfying side dish made with king oyster mushrooms and quail eggs. Simmering the ingredients gently in a soy braising liquid infused with aromatics brings out a chewy, savory texture. As it cools, the soy color absorbs even more deeply, enriching the flavor.
- Servings
- about 4–5 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Quail eggs1 carton (25)
- King oyster mushrooms3, 200 g
- Cheongyang chili pepper (hot green chili)1
- Red chili pepper1
- Garlic10 cloves
- Ginger1/2 clove
- Whole black peppercorns1/2 tbsp
- Dried kelp (dasima)1 piece (5 cm square)
Braising sauce
- Bottled water3 cups
- Regular soy sauce (jin-ganjang)5 tbsp
- Mirin (cooking rice wine)2 tbsp
- Corn syrup (mulyeot)2 tbsp
- Dark brown sugar (or white sugar, brown sugar)1 tbsp
- Boil the quail eggs in water. Once the water starts boiling, 3 to 4 minutes should be enough to cook them through. Cool them in cold water and peel the shells.
- Besides king oyster mushrooms, oyster mushrooms or shiitake mushrooms are also good.
Steps
1. Boil the quail eggs in water. Once the water starts boiling, 3 to 4 minutes should be enough to cook them through.
Cool them in cold water and peel the shells.
2. Cut the king oyster mushrooms in half lengthwise, then slice them into 2 to 3 pieces lengthwise.
Prepare the garlic, ginger (about half the size of a thumb), chili peppers, dried kelp (dasima), and whole black peppercorns to add to the braising liquid along with the boiled quail eggs.
Besides king oyster mushrooms, oyster mushrooms or shiitake mushrooms are also good.
3. Add all the braising liquid ingredients to a pot along with the garlic, ginger, chili peppers, dried kelp (dasima), and whole black peppercorns, and bring to a rolling boil.
Once it begins to boil, remove the dried kelp...
4. Lower the heat and simmer until the flavors of the ingredients are thoroughly infused into the braising liquid.
The liquid should reduce by about half as it boils.
5. Strain out the solids through a sieve...
6. Add the mushrooms and quail eggs to the braising liquid.
7. Bring it to a boil over high heat, then braise gently over low heat.
8. When the braising liquid has soaked into the mushrooms and quail eggs and the liquid has reduced until it comes halfway up the ingredients, it is done.
Ppunwife's tips
- As it cools, the soy color absorbs more nicely and it becomes more delicious.
- You can reuse the leftover braising liquid for braised fish, stir-fries, or another batch of jangjorim.
FAQ
Can I use other mushrooms instead of king oyster mushrooms?
Besides king oyster mushrooms, oyster mushrooms or shiitake mushrooms also work very well.
When should I remove the dried kelp?
Simmer the aromatics and dried kelp together in the braising liquid, and take the kelp out as soon as the liquid comes to a rolling boil.
Can I use a different sweetener instead of the dark brown sugar in the braising liquid?
If you do not have dark brown sugar, you can substitute white sugar or light brown sugar instead.
How can I use the leftover braising liquid?
You can reuse it for braised fish, various stir-fried dishes, or as the broth for another batch of jangjorim.
