Mechurial Jangjorim (Soy-Braised Quail Eggs) with Shishito
A meatless, clean-tasting weeklong side dish of boiled quail eggs braised with shiitake mushrooms and shishito peppers.
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 →
Shiitake mushrooms and dried kelp replace meat to add rich umami, keeping this braised side dish completely non-greasy and clean-tasting. The key is to add the vegetables after the quail eggs have absorbed the flavor so they stay tender-crisp without turning mushy. It is pleasantly sweet rather than overly salty, making it a wonderful side dish to keep for the week.
- Servings
- about 8–10 servings
- Cook time
- 15 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
- Keeps
- 7 days
Ingredients
Ingredients
- Boiled quail eggs1 pack, 1 kg
- Shishito peppers (kkwari-gochu)250 g
- Shiitake mushrooms4, 150 g
- Peeled garlic20 cloves (approx.)
- Bird's eye chili10
- Dried kelp (dasima)2 pieces (5 cm × 10 cm)
Soy sauce broth
- Water4 cups
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 cup
- Mirin (cooking rice wine)5 tbsp
- Corn syrup (mulyeot)5 tbsp
- Sugar2 tbsp
- For a family of 3 to 4, halving the ingredients and seasonings in this recipe will be just right.
- If you are eating this with young children, simply leave out the chili peppers.
Steps
Prepare the ingredients
This is 1 bag of boiled quail eggs weighing 1 kg. The drained weight is 1 kg, which is over 100 eggs.
Here are shishito peppers (kkwari-gochu), shiitake mushrooms, and peeled garlic, which pair wonderfully with soy-braised quail eggs, along with bird's eye chilies and dried kelp (dasima) responsible for heat and umami.
For a family of 3 to 4, halving the ingredients and seasonings in this recipe will be just right.
Cut the ingredients
Leave small shishito peppers whole and cut only the larger ones in half. Slice the peeled garlic into 2 to 3 pieces depending on thickness.
Dice the shiitake mushrooms. You can also slice them into thick strips.
Make the braising broth
In a pot, add 4 cups water, 1 cup regular soy sauce (jin-ganjang), 5 tbsp mirin (cooking rice wine), 5 tbsp corn syrup (mulyeot), and 2 tbsp sugar.
Rinse the dried kelp under running water and add it as well.
Simmer
Add the boiled quail eggs and bird's eye chilies, then bring to a boil over high heat.
Once it comes to a full boil, lower the heat to medium-low and simmer for at least 10 minutes.
Once the quail eggs have absorbed the seasoning and turned a rich soy color, add the remaining ingredients: shishito peppers, shiitake mushrooms, and peeled garlic.
Because the vegetables are bulky, they will not be fully submerged at first, but as they cook down they will wilt and sink completely into the broth.
Remove the dried kelp and simmer for about 5 minutes until the remaining vegetables are tender without turning mushy and the flavors soak in, then finish.
Complete
The mechurial jangjorim is ready.
As time passed, the color deepened a bit more.
The shishito peppers turned a muted yellowish green and absorbed the seasoning to the exact same salinity as the broth.
Thanks to the juices released from all the ingredients, the broth is not overly salty and has a gentle umami flavor.
Using mushrooms and dried kelp instead of meat provides umami and a pleasant chewiness, and without any floating grease, it tastes clean and can be enjoyed fresh for a week.
It is not as spicy as you might think, but if you are serving it to children, simply omit the chilies.
Ppunwife's tips
- Because the vegetables are bulky, they will not be fully submerged at first, but as they cook down they will wilt and sink completely into the broth.
- Using mushrooms and dried kelp instead of meat provides umami and a pleasant chewiness, and without any floating grease, it tastes clean and can be enjoyed fresh for a week.
FAQ
How can I adjust the spice level to serve this to young children?
Simply omit the bird's eye chilies when cooking to make a mild, non-spicy dish.
When should I add the vegetables so their texture stays nice?
Simmer the quail eggs first for at least 10 minutes so they absorb the color and flavor, then add the shishito peppers, shiitake mushrooms, and garlic, cooking for about 5 more minutes before finishing.
How do I adjust the portion size for a family of 3 to 4?
Halving the quail eggs, secondary ingredients, and soy sauce seasoning will yield an ideal amount.
When should I remove the dried kelp during cooking?
Take it out after adding the vegetables, then let the dish simmer for about 5 more minutes.
