Maechu-rial jang-jorim.This side dish is simple to make and the only thing that will eat into your time is the peeling of the eggs. You can use any, but the typical and best is made from quail eggs. Dosirakbento, a blogger constantly tantalising me with images of cute Korean and Japanese lunch boxes, posted recently about forming quail eggs into cute flowers and got me excited to share this marinated quail egg recipe. Click here to see the flowers and other amazing lunch boxes.
First things first, boil your eggs. There adorable size makes cooking time short but the second step of peeling just that little fidgety bit longer.
Next, you’re going to get a pot and bring the below ingredients to a boil,
1/3 cup water
1/3 cup soy sauce
1 TBSP brown sugar
smashed garlic cloves
a sprinkling of sesame seeds
sliced spring onions
Once it’s boiling, add your eggs and turn down to a gentle simmer for 10 minutes
I can guarantee the taste of these eggs is above and beyond of what they appear in this photo. They melt in your mouth and the yolks are much creamier than chicken eggs. We always make up a big batch and eat a good half dozen each while we make them before dinner. If you try just once, you will be hooked.
Happy eating – Chan and Bob