Korean Soy Sauce Quail Eggs (Mechurial Jorim)

a small plate of soy sauce eggs surrounded by rice and other side dishes

5 from 3 votes

Korean Soy Sauce Quail Eggs (Mechurial Jorim)

A favorite side dish at the Korean table: Soy Sauce Quail Eggs, also known as Mechurial Jorim. A classic for a reason! Petite, salty-sweet, umami-rich flavor bombs. A subtle hint of spice makes these especially irresistible. Serve with rice and kimchi for an easy, flavor-packed meal.

Prep Time18

Cook Time5

Marinating Time8

Course: Side

Cuisine: Korean

Keyword: Quail Eggs, Soy Sauce

Servings: quail eggs

Calories: 30kcal

Author: The Subversive Table | Lis Lam

Equipment

2 cup/ 1.5 L mason jar

Ingredients

18 quail eggs
1/2 cup soy sauce
1/2 cup water
1/4 cup sugar
1 garlic clove (minced)
2 green onions (minced)
1 red chili pepper, optional (minced with seeds) *can be subbed with 1 jalapeno pepper

Instructions

Cook quail eggs. In a medium saucepan, cover quail eggs with cold water. Bring to a boil and simmer for 4 minutes. Drain water and immediately transfer eggs to a bowl with cold water and 1 cup ice cubes to chill.
Make soy sauce marinade. While the quail eggs boil and chill, assemble the marinade. In a 1.5L jar (I use a large jam jar), add remaining ingredients: soy sauce, water, sugar, garlic, green onions, red pepper. Stir with spoon until sugar dissolves. Set aside.
Peel quail eggs. When the quail eggs are cold, peel carefully. Immediately drop them into the marinade-filled jar. Repeat for all 18 eggs. Cover and refrigerate overnight or for 24 hours.
Serve and enjoy! When ready to serve, spoon eggs and sauce into a small serving dish. Or, spoon eggs and sauce directly on top of rice. Enjoy!

Notes

*To peel the quail eggs, crack the shell first. Tap each end (top and bottom) on a clean cutting board. Then grab one end of the egg shell and gently peel in a spiral. There is a thin layer of clear egg protein that holds the shell together. Make sure to pinch a bit of the egg protein when peeling for easier shell removal.

**The red pepper is optional. If you don't like things spicy, leave this out.

***Keep the soy sauce quail eggs in the fridge, tightly sealed, for about 5 days. Be careful of cross-contamination and be sure to peel the eggs with clean hands. When serving, use a clean spoon every time.

Nutrition