Chewy King Oyster Mushroom and Quail Egg Soy-Braised Dish with Chili Peppers
Make Quail Egg and Chili Pepper Soy-Braised Dish with Chewy King Oyster Mushrooms
Today, I’m sharing a ‘#QuailEggChiliPepperSoyBraisedDish’ that I recently made and enjoyed. While I usually make it with just eggs, adding chili peppers and quail eggs without meat makes it a fantastic ‘#SideDish’ or ‘#SoyBraisedDish’ that you can eat even more of! ‘#KingOysterMushroomSoyBraisedDish’ – I’m so glad I added them! Their chewy texture is even more delicious than meat for me. ‘#HowToMakeQuailEggSoyBraisedDish’ is not difficult at all!
Ingredients
- 250g Quail Eggs, pre-peeled
- 2 King Oyster Mushrooms
- 15 Korean Green Chili Peppers (Ggachori)
Seasoning Ingredients
- 5 Tbsp Soy Sauce (Guk-ganjang)
- 1 Tbsp Anchovy Sauce (Kkanari Aekjeot)
- 1.5 cups Dried Kelp Broth
- 1 Tbsp Brown Sugar
- 1 Tbsp Corn Syrup (Oligodang)
- Pinch of Black Pepper
- 5 Tbsp Soy Sauce (Guk-ganjang)
- 1 Tbsp Anchovy Sauce (Kkanari Aekjeot)
- 1.5 cups Dried Kelp Broth
- 1 Tbsp Brown Sugar
- 1 Tbsp Corn Syrup (Oligodang)
- Pinch of Black Pepper
Cooking Instructions
Step 1
For convenience and a neat appearance, I purchased pre-peeled quail eggs. Boiling and peeling them myself takes a lot of time, and it’s difficult to peel them perfectly. So, using pre-peeled eggs makes this recipe much easier and quicker to prepare.
Step 2
Slice the king oyster mushrooms into thin rounds, about 0.5 cm thick. I originally took out the king oyster mushrooms to pan-fry, but since I bought a kilogram of pre-peeled quail eggs, I’ve been using them in various dishes! Adding king oyster mushrooms to this braised dish gives it a wonderfully chewy texture.
Step 3
Pre-peeled quail eggs are often packed in a preserving liquid, so rinse them thoroughly under running water. While some recipes involve pre-boiling the sauce and then adding the eggs, today we’ll simplify it by adding the seasoning directly to the kelp broth. In a pot, combine the pre-peeled quail eggs, 2 cups of dried kelp broth, soy sauce, and brown sugar. Bring this mixture to a boil over high heat.
Step 4
Once the mixture boils vigorously for about 10 minutes, add the sliced king oyster mushrooms. Let it boil for a bit more, then reduce the heat to medium and simmer for another 5 minutes. This allows the mushrooms to absorb the flavors well.
Step 5
When the liquid has reduced slightly, cut the thoroughly washed Korean green chili peppers in half and add them to the pot. Continue to simmer over medium-low heat for about 5 minutes, allowing the ingredients to braise and the sauce to thicken. If the chili peppers are very large, cutting them in half helps them absorb flavor better and makes them easier to eat. Stir gently occasionally to ensure the quail eggs are evenly coated with the sauce. Once the sauce is nicely reduced to a glaze, stir in the corn syrup and black pepper, then finish the dish.
Step 6
Your Quail Egg and Chili Pepper Soy-Braised Dish with Chewy King Oyster Mushrooms is complete! It has a beautiful glossy finish, with the vibrant colors of the quail eggs and chili peppers making it visually appealing.
Step 7
This soy-braised quail egg dish, beautifully colored and infused with flavor, is perfectly seasoned – not too salty, with a delicious savory taste that will have you reaching for more. The combination of chewy mushrooms and savory eggs makes it an irresistible side dish that’s perfect for any meal. It’s a wonderful braised dish you can enjoy anytime, not just on special occasions.
