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Gochujang Quail Egg Jangjorim

Coût $10, économiser $5

Source: Recommended by CookPal

  • 30 Min
  • 2 Portions
  • $10

INGRÉDIENTS

  • Main Ingredients

    • 🥚 500g quail eggs, peeled

  • Seasoning Ingredients

    • 🧅 1/3 onion, finely chopped
    • 2 green chilies, finely chopped
    • 3 tbsp gochujang
    • 3 tbsp chili powder
    • 3 tbsp soy sauce
    • 2 tbsp oligosaccharide
    • 2 tbsp plum extract
    • 🧂 2 tbsp sugar
    • 1 tbsp anchovy sauce

ÉTAPES

1

Prepare the quail eggs. If using fresh quail eggs, boil and peel them.

2

Finely chop 1/3 of an onion.

3

Finely chop 2 green chilies.

4

Prepare the gochujang sauce by mixing gochujang, chili powder, soy sauce, oligosaccharide, plum extract, sugar, and anchovy sauce in a bowl.

5

Heat the sauce mixture over medium-low heat until it starts to bubble.

6

Add the chopped onion and green chilies to the sauce and stir well.

7

Once the sauce is ready, add the prepared quail eggs and stir to coat them evenly.

NUTRIMENTS

Par portion

🔥

250

Calories

  • 15g
    Protéines
  • 20g
    Glucides
  • 10g
    Graisses

💡 Astuces

This dish pairs well with steamed rice as a side dish.You can store leftovers in the fridge for up to 3 days.For a milder version, reduce the amount of chili powder and green chilies.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.