Main ingredients
quail eggsoniongarlicsoy saucemirintuna fish saucedark brown sugarcorn syrupdried anchovy stockstarch powder
School Chef's Quail Egg Jangjorim
A school lunch-style quail egg jangjorim with a chewy, glossy texture that retains its seasoning even after refrigeration, thanks to a starch coating that prevents the sauce from separating.
Ingredients needed 4 servings
Recipe
Cooking tips
- Avoid boiling quickly over high heat when making jangjorim, as this can toughen the ingredients and prevent proper seasoning penetration. Instead, simmer gently after boiling.
- Dark brown sugar yields a more delicate umami flavor and gives jangjorim its signature rich, glossy brown hue—superior to white sugar.
- The final starch slurry coats the surface of the quail eggs, preventing the sauce from separating or sliding off during refrigeration while preserving a chewy texture and lasting sheen.
Recommended for
- Those who want a fail-proof sweet-savory side dish that both kids and adults love.
- Anyone curious about the secret to making jangjorim that stays glossy and never separates—even after long refrigeration.
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