http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Sun, 19 May 2013 17:14:01 +0000 http://www.maangchi.com/talk/topic/quail-egg-dish#post-2678 Thu, 18 Mar 2010 15:35:11 +0000 cat76 2678@http://www.maangchi.com/talk/ <p>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. </p> http://www.maangchi.com/talk/topic/quail-egg-dish#post-2648 Mon, 15 Mar 2010 00:33:18 +0000 unchienne 2648@http://www.maangchi.com/talk/ <p>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. </p> http://www.maangchi.com/talk/topic/quail-egg-dish#post-2630 Wed, 10 Mar 2010 17:22:08 +0000 powerplantop 2630@http://www.maangchi.com/talk/ <p>When I was in the Philippines I saw them at bus stations simply boiled and served with salt. Quite tasty! </p> http://www.maangchi.com/talk/topic/quail-egg-dish#post-2625 Wed, 10 Mar 2010 16:22:17 +0000 Maangchi 2625@http://www.maangchi.com/talk/ <p>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.<br /> <a href="http://www.maangchi.com/recipe/jangjorim" rel="nofollow">http://www.maangchi.com/recipe/jangjorim</a> </p> http://www.maangchi.com/talk/topic/quail-egg-dish#post-2621 Wed, 10 Mar 2010 06:33:40 +0000 slyminx 2621@http://www.maangchi.com/talk/ <p>Maangchi,</p> <p>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! </p>