Korean Braised Quail Eggs – Mechurial Jorim
I am sure I am not the only one that drooled a little bit when watching all the delicious Korean Side Dishes made by Mrs. Kang in “It’s Ok Not to Be Ok.” Welcome to my new series, where I cook recipes from my favorite K-dramas.
The one dish that particularly stood out to me was the super addicting Korean Braised Quail Eggs – Mechurial Jorim). The quail eggs were marinated to perfection with a perfect balance between sweet and savory. Super easy and affordable to make at home and can last in the fridge for up to 5 days! Get your rice or porridge ready because this will for sure be a crowd pleaser side dish that your friends and family will LOVE!
“It’s Ok Not to Be Ok” is one of my all-time favorite Korean drama.
The plot is dark and quirky and showcases the importance of mental health and the journey of coping with trauma. It has one of the best character development I’ve ever seen in a Korean drama. All the actors and actresses were AMAZING, especially Oh Jung Se as Sang Tae.
It covers heavy materials, so it is not an “easy” watch, but you will be hooked once you get past the first two episodes. Let me know if you give this drama a try, what your thoughts are and how you liked it!
Let’s talk about the DELICIOUS Korean Braised Quail Eggs that got everyone running out to their supermarkets to find quail eggs.
It is DELICIOUS and super addicting that is easy and affordable to make at home. I find this side dish perfect for parents, college students, or anyone with a busy schedule. It lasts in the fridge for up to 5 days, and since it is super flavourful already, all you need is a bowl of rice, and it makes the perfect breakfast on the go.
The most time-consuming part about making Korean Braised Quail Eggs is peeling the eggs.
The key to perfectly peeled eggs is to add vinegar and salt to the water before boiling. This extra step will help break down the shells, which will help them peel easier. Also, make sure to let the eggs rest in ICE COLD water for at least 10 minutes. It stops the eggs from overcooking, but it also helps the shells peel easier as well. Finally, I put the quail eggs in a plastic bag and shake them for 30 seconds to loosen the shells, making them easier to peel.
The marinate and sauce is what make the Korean Braised Quail Eggs flavorful and delicious.
All you need is HIGH-QUALITY Soy Sauce, honey or corn syrup, garlic, red chili, and a good broth. Traditionally Kelp broth is used to give you the umami flavor, but to save time, I am using Dashi Stock today (my favorite); you can also use beef or vegetable stock. Depending on your spice tolerance, you can also skip the red chili or add more to your liking.
Do you like EASY Korean recipes? Here are some of my favorite recipes that you will also love!
- Korean Spicy Soft Tofu Stew – Sundubu Jjigae
- Korean Marinated Eggs – Mayak Gyeran (EASY!)
- Korean Fried Chicken Bites (EXTRA CRISPY)
- Korean Spinach Salad 2 Ways (Sigumchi Namul)
Mechurial Jorim Ingredients
- 36 Quail Eggs
- 1 tbsp of Vinegar
- 1 tsp of Salt
- 1.5 cups of Dashi Stock
- ¼ cup of Soy Sauce
- 3 tbsp of Honey or Corn Syrup
- 6 cloves of Garlic (peeled)
- 1 Red Chili (optional & chopped)
- In a pot, add in water, 1 tbsp of Vinegar, 1 tsp of salt (enough to cover all the quail eggs), and turn the heat up to medium-high. Once the water is slightly simmering, add the quail eggs and boil for 6-7 minutes. After 6-7 minutes, place the quail eggs in an ice bath and let them rest for 10 minutes
- Drain the eggs and add them to a plastic bag. Shake the bag for 30 seconds to loosen the shells and peel the quail eggs.
- In a pot, add in dashi stock, soy sauce, garlic, red chili, and honey. Turn the heat up to medium-high and bring it to a simmer.
- Once it is simmering, add the quail eggs and cook on low heat for 20 minutes or until half of the sauce is reduced. Let it cool down and enjoy! (You can eat it hot or cold)
Korean Braised Quail Eggs – Mechurial Jorim
By Tiffy Cooks
Ingredients
- 36 Quail Eggs
- 1 tbsp of Vinegar
- 1 tsp Salt
- 1.5 cups Dashi Stock
- ¼ cup Soy Sauce
- 3 tbsp of Honey or Corn Syrup
- 6 cloves Garlic peeled
- 1 Red Chili optional & chopped
Instructions
- In a pot, add in water, 1 tbsp of Vinegar, 1 tsp of salt (enough to cover all the quail eggs), and turn the heat up to medium-high. Once the water is slightly simmering, add the quail eggs and boil for 6-7 minutes. After 6-7 minutes, place the quail eggs in an ice bath and let them rest for 10 minutes
- Drain the eggs and add them to a plastic bag. Shake the bag for 30 seconds to loosen the shells and peel the quail eggs.
- In a pot, add in dashi stock, soy sauce, garlic, red chili, and honey. Turn the heat up to medium-high and bring it to a simmer.
- Once it is simmering, add the quail eggs and cook on low heat for 20 minutes or until half of the sauce is reduced. Let it cool down and enjoy! (You can eat it hot or cold)
Can I use canned quail eggs? And do they still need to be boiled if so?
Canned quailed eggs are sometimes soaked in salt water, so I’d recommend using fresh ones. If you do use canned quail eggs, I don’t think they’d have to be boiled again.
How long can they be stored in the fridge?
They can be stored for about 5 days!
6 minutes boiling seems a long time for quail eggs. I usually boil for 2 minutes.
A great way to use up all the quail eggs my neighbors gave me