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Quail Egg and Chili Jangjorim

Jangjorim is Korean dish consisting mainly of boiled or braised beef and soy sauce. This version uses quail eggs.

Source and licence

"Quail Egg and Chili Jangjorim" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Quail_Egg_and_Chili_Jangjorim, revision 4511553), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Quail_Egg_and_Chili_Jangjorim&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4511553

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

South Korea. Associated with South Korea by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Bring a pot of water to a boil. Add the quail eggs, and boil for about 10 minutes.
  2. Carefully drain the eggs, and cool in cold water.
  3. Peel the cooled eggs.
  4. Combine the water, soy sauce, sugar, wine, garlic, and ginger in a saucepan. Bring to a boil.
  5. Add the eggs to the pot, and simmer until the liquid is reduced by half.
  6. Add the peppers, and cook just for 1–2 minutes.