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[ Quail egg jangjorim ]
[ Ingredients ]
1kg boiled quail eggs
4 cups (720ml) filtered water
1 cup (200g) dark soy sauce
16 (96g) Shishito peppers
10 (50g) whole cloves of garlic
1/2 cup (70g) light brown sugar
3 (30g) Cheongyang peppers
1 piece (7g) kelp
[ Directions ]
1. Rinse the quail eggs under running water and set aside.
2. Remove the garlic stems and chop the garlic into halves.
* You can chop them into 0.3cm-thick pieces if you prefer.
* If you have minced garlic, pass the garlic through a sieve into the sauce to infuse it with a garlic scent.
* You can add more garlic to your taste.
3. Chop the Shishito peppers into 3-4cm pieces and the Cheongyang peppers into 0.5cm-thick pieces.
4. In a deep frying pan or pot, add the quail eggs, brown sugar, filtered water, garlic, Shishito peppers, Cheongyang peppers, and kelp, and cook over high heat.
* If you want to preserve the color of the peppers, add them in last after the jangjorim is done.
* You can add the kelp right before turning off the heat after the jangjorim is done.
5. Once the quail egg jangjorim comes to a full boil, cook for another 5 minutes and turn off the heat.
* If you have caramel coloring, you can add a small amount to give it some color.
6. Let the quail egg jangjorim cool down, and store it in the fridge in an airtight container.
* Mix the quail egg jangjorim with buttered rice and enjoy.
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