Braised Quail Eggs with Scallions: A Savory & Tender Delight
The Ultimate Recipe for Braised Quail Eggs with Scallions
Experience the perfect harmony of chewy quail eggs and crisp scallions in this flavorful braised dish! This ‘golden recipe’ is packed with savory and sweet notes, making it an irresistible side dish that will have everyone asking for seconds. It’s an ideal addition to your meal prep rotation.
Main Ingredients- 270g boiled quail eggs (approx. 15-20 eggs)
- 10 young green Korean peppers (Ggwarigochu)
- 500ml water
- 1/3 cup soy sauce (approx. 60ml)
- 2 tablespoons sugar (approx. 30g)
- 2 tablespoons cooking sake or mirin (approx. 30ml)
Cooking Instructions
Step 1
Begin by preparing your boiled quail eggs. If they are pre-packaged, rinse them gently under running water to remove any dust and drain them in a colander. If you boiled them from scratch, ensure the shells are completely peeled off.
Step 2
Wash the fresh young green peppers thoroughly under running water after removing their stems. You can leave them whole or cut them in half if they are particularly large, to help them absorb the sauce better. (Optional: If you prefer less spice, you can remove the seeds).
Step 3
In a pot, combine 500ml of water with 1/3 cup of soy sauce and 2 tablespoons of cooking sake (or mirin). This mixture forms the flavorful base for your braising liquid. The sake/mirin adds depth and helps eliminate any unwanted odors.
Step 4
Add all the prepared quail eggs to the sauce base. Stir in 2 tablespoons of sugar to introduce a pleasant sweetness. Feel free to adjust the sugar level according to your personal preference.
Step 5
Bring the mixture to a simmer over medium heat. Once boiling, reduce the heat to medium-low and let the quail eggs simmer and absorb the flavors for about 10 minutes. Then, add the prepared young green peppers to the pot. Continue to braise for another 5-7 minutes, or until the peppers are tender and the sauce has slightly reduced. Be careful not to overcook the peppers, as you want to maintain their crisp texture. The flavors will meld beautifully as the dish cools.
