Quail egg dish
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- This topic has 4 replies, 5 voices, and was last updated 14 years ago by cat76.
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- March 10, 2010 at 6:33 am #49356slyminxMember
Maangchi,
I live in South Korea and every store I go into, whether it be a small convenience grocery store or a large supermarket, they sell quail eggs. Could you post a recipe in a good way to use these in Korean food, or a dish that highlights them? Thanks!
- March 10, 2010 at 4:22 pm #53381MaangchiKeymaster
oh, check my jangjorim recipe. I used eggs instead of quail eggs in the video. You can modify the recipe a little because quail eggs are much smaller than eggs.
- March 10, 2010 at 5:22 pm #53382powerplantopParticipant
When I was in the Philippines I saw them at bus stations simply boiled and served with salt. Quite tasty!
- March 15, 2010 at 12:33 am #53383unchienneParticipant
I second Maangchi’s suggestion. I prefer using quail eggs in my jangjorim because they look adorable and have all the flavors in one little bite. We don’t have fresh quail eggs where I live (lucky you) but for the janjorim, I use canned eggs. They’re a little rubbery, I admit, but the pickling in soy makes even fresh eggs just a bit more chewy, so it doesn’t turn out to be a drastic difference. However, if I lived in an area that provided fresh, I’d definitely choose those over the canned version.
- March 18, 2010 at 3:35 pm #53384cat76Participant
You can also braise like ‘Jangjorim’ but without the meat as well. I think jangjorim is pretty much the only time Koreans use quail eggs besides just snaking.
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