Quail Egg and Chili Jangjorim
Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | Quail eggs | 0 g | — | Buy |
| 2 | water | 3 cup | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 3 | soy sauce | 1 cup | 127 kcal20g protein · 12g carbs · 1g fat | Buy |
| 4 | sugar | 0.5 cup | 464 kcal0g protein · 120g carbs · 0g fat | Buy |
| 5 | refined rice wine | 0.25 cup | — | Buy |
| 6 | garlic | 6 clove | 45 kcal2g protein · 10g carbs · 0g fat | Buy |
| 7 | fresh ginger | 3 slice | 60 kcal1g protein · 13g carbs · 1g fat | Buy |
| 8 | dried red chile peppers | 0 g | — | Buy |
Total, all ingredients696 kcal · 23g protein · 155g carbs · 2g fat
Per servingno servings count given
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Directions
Bring a pot of water to a boil. Add the quail eggs, and boil for about 10 minutes.
Carefully drain the eggs, and cool in cold water.
Peel the cooled eggs.
Combine the water, soy sauce, sugar, wine, garlic, and ginger in a saucepan. Bring to a boil.
Add the eggs to the pot, and simmer until the liquid is reduced by half.
Add the peppers, and cook just for 1–2 minutes.
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