Braised Quail Eggs and Korean Hot Peppers: A Low-Sodium Side Dish
Nutritious Quail Egg and Korean Hot Pepper Jangjorim: Enjoy a Healthy Low-Sodium Side Dish
Have some Korean hot peppers (gwari gochu) and quail eggs left in your fridge? This mildly savory and slightly sweet braised dish is a foolproof way to use them up! This recipe is specifically designed to be low in sodium, making it a guilt-free side dish for everyone to enjoy. While adding meat would make it richer, today we’re focusing on the delightful combination of crisp Korean hot peppers and creamy quail eggs. Surprisingly, even picky eaters often enjoy this dish! It’s a perfect, healthy side dish for those on a diet or looking for nutritious meals. Packed with protein and vitamins, this braised quail egg and Korean hot pepper dish will be a star on your table. Let’s get cooking!
Main Ingredients
- 30 peeled quail eggs
- 12 Korean hot peppers (Gwari Gochu)
Braising Sauce
- 1/2 cup (100ml) water
- 3 Tbsp (45ml) soy sauce
- 1 Tbsp (15ml) cooking wine (mirin or rice wine)
- 1 tsp (5g) sugar
- 1 tsp (5g) honey
- 1/2 cup (100ml) water
- 3 Tbsp (45ml) soy sauce
- 1 Tbsp (15ml) cooking wine (mirin or rice wine)
- 1 tsp (5g) sugar
- 1 tsp (5g) honey
Cooking Instructions
Step 1
First, prepare the 30 peeled quail eggs. Lightly rinse them under running water and then soak them in clean water. This helps to remove any surface impurities and allows the braising sauce to penetrate the eggs better.
Step 2
Prepare the 12 Korean hot peppers (Gwari Gochu) by removing their stems and washing them thoroughly. You can leave them whole, or cut them into 2-3 pieces for better sauce absorption. Lightly scoring them with a knife can also help them soak up more flavor.
Step 3
In a wok or pot with a deep base, combine 1/2 cup of water, 3 tablespoons of soy sauce, 1 tablespoon of cooking wine, and 1 teaspoon of sugar. Stir well to create the braising sauce. Using honey instead of sugar can add a deeper, more subtle sweetness.
Step 4
Add the prepared quail eggs to the sauce in the pot and bring to a simmer over medium heat. Once the quail eggs have started to cook, add the prepared Korean hot peppers. Simmer them together, checking periodically to ensure the peppers don’t become too soft. Aim for a tender-crisp texture.
Step 5
When the Korean hot peppers are tender and have a vibrant color, stir in 1 teaspoon of honey. Honey adds a beautiful sheen to the dish and completes the subtle sweetness. Let it simmer for another 2-3 minutes over low heat to allow the flavors to meld beautifully.
Step 6
Transfer the finished braised quail eggs and Korean hot peppers to a serving dish. This flavorful side dish is perfect served over warm rice or packed in a lunchbox. Enjoy your delicious creation!