Kim Dae-seok's Shiitake and Quail Egg Jangjorim

• quail eggs 400g
• dried shiitake mushrooms 5 pieces (rehydrated)
• shiitake rehydration water 200ml
• dried anchovies half handful
• dried kelp 5g
• carrot 1/2 piece
• green chili peppers 2 pieces
• whole garlic 15 cloves
• soy sauce 1/2 cup (100ml)
• black sugar 3 tablespoons
• jochung rice syrup 2 tablespoons
• sesame oil 1 tablespoon
• toasted sesame seeds 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Keep the kelp in the pot while cooking to enhance chewiness and depth of flavor.
• Do not add garlic and carrot at the beginning—adding them later prevents them from becoming mushy.
• Add the jochung rice syrup just before the final reduction to ensure the eggs glisten and the sweetness doesn’t overpower.

Recommended for 🙋

• ⭐Those looking to make a substantial, long-lasting week-long side dish.
• ⭐Fans of jangjorim with crisp textures from garlic and carrot.
• ⭐Home cooks who want to highlight the rich umami of dried shiitake and kelp in a clean, balanced stew.