Fun-to-Pick Modeum Jangjorim (Assorted Braised Side Dish)
A hearty side dish of king oyster mushrooms, quail eggs, and shishito peppers braised in seasoned soy sauce.
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 side dish braises a variety of ingredients—such as quail eggs, king oyster mushrooms, and shishito peppers—together in one pot in a sweet and savory sauce. Rich umami flavors seep out from the different ingredients, making even the braising liquid delicious to mix into warm rice. Mild and well-balanced, it is perfect as an everyday family banchan or for packing into lunch boxes.
- Servings
- about 4–5 servings
- Cook time
- 5 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Quail eggs30
- King oyster mushrooms3
- Shishito peppers (kkwari-gochu)15
- Whole garlic cloves10 cloves
- Dried kelp (dasima)2 sheets (5 cm square)
Seasoning
- Water2 1/2 cups
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))5 tbsp
- Mirin (cooking rice wine)3 tbsp
- Corn syrup (mulyeot)2 tbsp
- Sugar1 tbsp
- You can also use oyster mushrooms or shiitake mushrooms.
- Adding Cheongyang chili peppers gives it a delicious spicy kick.
- Here are the boiled and peeled quail eggs, king oyster mushrooms, shishito peppers, peeled garlic cloves, and dried kelp.
Steps
Here are the boiled and peeled quail eggs, king oyster mushrooms, shishito peppers, peeled garlic cloves, and dried kelp.
You can also use oyster mushrooms or shiitake mushrooms.
Adding Cheongyang chili peppers gives it a delicious spicy kick.
Cut the mushrooms in half lengthwise and then cut into 3 pieces, and prick the shishito peppers with a fork so the seasoning absorbs well.
In a pot, combine the water, regular soy sauce, mirin, corn syrup, and sugar, then add the quail eggs and dried kelp and bring to a bubbling boil.
Boil over medium heat for at least 5 minutes until the quail eggs start taking on color, then remove the dried kelp.
Add the garlic and king oyster mushrooms, stir, and simmer briefly until slightly softened...
Add the shishito peppers, and once they soften and take on a nice soy sauce color, it is done.
It is delicious if you leave plenty of braising liquid to mix into rice.
Ppunwife's tips
- It is delicious if you leave plenty of braising liquid to mix into rice.
- The garlic loses its pungency and turns tender with a pleasant bite because I added it halfway through rather than at the very beginning.
- Melt some butter and mix it with the seasoned soy braising liquid over rice, and you know how good that tastes.
FAQ
Can I use other mushrooms instead of king oyster mushrooms?
You can substitute oyster mushrooms or shiitake mushrooms instead.
How can I make it spicy?
You can achieve a spicy flavor by braising with Cheongyang chili peppers instead of shishito peppers.
Is there a prep trick to help the shishito peppers absorb the sauce better?
It helps to prick them with a fork so the seasonings penetrate deep inside while braising.
Why is garlic added in the middle instead of at the beginning?
Adding it halfway through keeps it from turning completely mushy, preserving a pleasant, tender bite.
