Aha Bujang's Soy-Braised Quail Eggs and Chicken Eggs (Gyeran Memurial Jangjorim)

Cooking tips 💡

• Adding a little dark soy sauce (laochou) gives it a rich, appetizing dark brown color like that of a professional restaurant.
• Cooling the jangjorim completely at room temperature before refrigerating makes the texture of the eggs and quail eggs even chewier and more elastic.
• Don't discard the leftover soy braising liquid; use it as a sauce for stir-fries or seasoned vegetable dishes.

Recommended for 🙋

• ⭐Those who want to make a large batch in advance and use it as a side dish for multiple meals.
• ⭐Those who want to get a bonus all-purpose soy sauce that can be used in various dishes.