Quail Egg and Chili Jangjorim
Quail Egg and Chili Jangjorim is a Korean side of small eggs simmered in a salty-sweet soy glaze. Jangjorim is traditionally built on beef, and this version swaps in quail eggs, which soak up the braising liquid quickly because of their size. The garlic and ginger sit in the pot throughout, while the dried chiles go in only at the end so they keep some texture. A tablespoon each of salt and vinegar in the boiling water helps the shells come off cleanly.
Instructions
Bring a pot of water to a boil, add the quail eggs, and boil them for about 10 minutes. For eggs that peel more easily, you can add 1 tablespoon each of salt and vinegar to the water.
Drain the eggs carefully and cool them in cold water. Once they are cool, peel them.
Combine the water, soy sauce, sugar, rice wine, garlic, and ginger in a saucepan and bring it to a boil.
Add the peeled eggs to the pan and simmer until the liquid has reduced by half.
Add the dried chile peppers and cook for only 1 to 2 minutes. Stop there, because longer cooking turns the peppers too soft.
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