Korean Braised Quail Eggs - Mechurial Jorim

Korean Braised Quail Eggs - Mechurial Jorim

By Tiffy Cooks

5 from 1 vote

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 - Mercurial 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!

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Prep Time:20

Cook Time:20

Total Time:40

Course: Appetizer, Breakfast, Side Dish, Snack

Cuisine: Asian, Korean

Keyword: Asian Food, Asian Recipes, Easy Recipes, Healthy, Korean Food, QUICK RECIPES, VEGETARIAN, Vegetarian Recipes

Servings: Quail Eggs

Calories: 24kcal

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)

Video

Notes

The marinate and sauce is what makes the 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.

Nutrition

Calories: 24kcalCarbohydrates: 2gProtein: 2gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gCholesterol: 76mgSodium: 200mgPotassium: 31mgFiber: 0.05gSugar: 2gVitamin A: 61IUVitamin C: 2mgCalcium: 10mgIron: 0.4mg