Clean Mechurial Jangjorim (Soy-Braised Quail Eggs) with Mushrooms
A light and savory everyday side dish of quail eggs braised without meat, using chewy king oyster mushrooms for great texture.
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 uses chewy king oyster mushrooms instead of meat, keeping it clean, light, and free of grease. The quail eggs are simmered first so the sauce absorbs well, followed by the mushrooms and chili for a quick braise. If preparing this for children, simply omit the Cheongyang chili pepper.
- Servings
- about 4–5 servings
- Cook time
- 15 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Peeled quail eggs30, 270 g (approx.)
- King oyster mushrooms2
- White part of large green onion (daepa)
- Cheongyang chili pepper (hot green chili)1
- Dried kelp (dasima)2 pieces (3 cm square)
- Water2 cups
Braising Sauce
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))6 tbsp
- Mirin (cooking rice wine)2 tbsp
- Corn syrup (mulyeot)2 tbsp
- Sugar1 tbsp
- Use the white part of a large green onion if you don't have peeled garlic; if using peeled garlic, add about 5 cloves.
- Omit the Cheongyang chili pepper if serving to children.
Steps
Prepare the ingredients
This is 1 small bag (270g) of quail eggs. It comes out to about 30 eggs.
Instead of meat, I am using 2 king oyster mushrooms and a Cheongyang chili pepper.
I didn't have peeled garlic, so I will braise with the white part of a large green onion in the seasoning. If you are using peeled garlic, you can add about 5 cloves.
Slice the ingredients
Cut the king oyster mushrooms to the size of the quail eggs, and thinly slice the Cheongyang chili pepper.
Braise
Add 2 cups water, 2 small pieces of dried kelp (dasima), and all of the braising sauce ingredients: 6 tbsp regular soy sauce (jin-ganjang), 2 tbsp mirin (cooking rice wine), 2 tbsp corn syrup (mulyeot), and 1 tbsp sugar.
Add the quail eggs and the large green onion as well...
Once it begins to boil vigorously, reduce the heat to medium-low and simmer for about 10 minutes so the quail eggs take on color and absorb the seasoning.
Now that the green onion has infused its flavor, take it out along with the kelp...
Add the king oyster mushrooms and Cheongyang chili pepper, then braise for about 5 minutes until the liquid reduces down slightly.
If you are using peeled garlic, add it together at this stage to braise, and if eating with children, simply leave out the chili pepper.
Finish
The soy color looks just right...
Here is mechurial jangjorim, braised so well with spot-on seasoning.
Being the end of the season, the heat of the Cheongyang chili pepper really pops.
It makes for a perfect side dish that instantly revives your appetite.
Ppunwife's tips
- Once the green onion has infused its flavor, remove it along with the kelp.
FAQ
Can I use garlic instead of green onion?
You can prepare about 5 peeled garlic cloves and add them in to braise at the step when you add the king oyster mushrooms and Cheongyang chili pepper.
How do I adjust this when making it for children?
When eating with children, you can simply leave out the spicy Cheongyang chili pepper and cook as directed.
Do I add the king oyster mushrooms right from the start?
Braise the quail eggs in the seasoned liquid for about 10 minutes first so they take on color and flavor, remove the green onion and kelp, and then add the mushrooms.
