A side dish cooked with quail eggs and konjac balls that resembl
Which one is a real mechu egg??After making that much jangjorim, I can't feel the difference, but the konjac ball and dalanggu, which have a completely different texture, are saying that it's really good
6 serving
Within 30 minutes
왕눈이의맛있는이야기
Ingredients
  • quail eggs
    30
  • Devil's-tongue jelly
    400g
  • Cheongyang red pepper
    2ea
  • Vinegar
    1TS
  • Vinegar
    1TS
  • Salt
    1ts
  • Soy sauce
    1/2paper cup
  • Sugar
    3TS
  • Water
    1.5paper cup
  • ginger liquor
    2TS
  • Sesame oil
    1ts
  • Sesame
    1~2TS
Cooking Steps
STEP 1/5
Prepare quail egg-shaped konjac, put 1 tablespoon vinegar in boiling water, blanch for a minute, wash in cold water, and drain from strainer tray
STEP 2/5
Carefully put quail eggs in a pot, add 1 tablespoon vinegar and 1 teaspoon salt, boil for 5 minutes and peel
STEP 3/5
Mix the boiled soy sauce/sugar/water/ginger wine, add the boiled Mechu and konjac balls, and pour the cheongyang pepper in half
*I only put sugar because I ran out of oligosaccharide, but you can reduce the amount of sugar and add oligosaccharide to make it sweet
STEP 4/5
Boil it over high heat and cook it until the soy sauce is almost gone
If you mix it up and down from time to time, the soy sauce will be soaked
STEP 5/5
If you sprinkle sesame oil and sesame seeds, you're done with braised quail balls
You don't need to add green onions or anything else
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