Nutrient-Rich & Delicious Quail Egg Soy Braised Dish: The Perfect Recipe
Master the Art of Making Delicious Quail Egg Soy Braised Dish, a Hearty Side Dish!
Introducing a beloved side dish for the whole family: Quail Egg Soy Braised Dish! With its delightful popping texture and savory umami flavor, this dish is packed with nutrients, making it a perfect hearty side for any meal. Follow our easy and detailed instructions to create a delicious braised dish!
Main Ingredients for Quail Egg Soy Braised Dish- 1kg Quail Eggs (1 package)
- 1 package Konjac Jelly (Gonyak)
- 5 Dried Red Chilies
- 10 Peeled Garlic Cloves
- 1-2 Slices Dried Ginger
- 3 Cheongyang Chilies (Korean spicy green chilies)
- 2 Tbsp Vinegar (for blanching konjac)
Flavorful Braising Sauce Ingredients- 13 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 3 Tbsp Cooking Wine (Mirin or similar)
- 3 Tbsp Corn Syrup (or Rice Syrup)
- 2.5 Cups Water (500ml)
- 13 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 3 Tbsp Cooking Wine (Mirin or similar)
- 3 Tbsp Corn Syrup (or Rice Syrup)
- 2.5 Cups Water (500ml)
Cooking Instructions
Step 1
First, rinse the quail eggs from the package under running water until clean. Place the rinsed quail eggs in a colander to drain excess water.
Step 2
Cut the konjac jelly into bite-sized pieces. Bring a pot of water to a boil, add the cut konjac and 2 tablespoons of vinegar, and blanch for about 1-2 minutes. After blanching, rinse the konjac under cold water to remove any impurities.
Step 3
Prepare the peeled garlic cloves, dried red chilies, and Cheongyang chilies, which will add depth of flavor. Use whole peeled garlic cloves. Remove the stems from the dried and Cheongyang chilies and wash them thoroughly.
Step 4
In a deep frying pan or pot, combine the prepared quail eggs, sliced dried ginger, 2.5 cups of water, and all the braising sauce ingredients (soy sauce, sugar, cooking wine, corn syrup). Bring to a boil over high heat. Once boiling, add the blanched konjac, dried red chilies, and peeled garlic cloves. Reduce the heat to medium-low and simmer. Cook until the liquid has reduced by about half. If the sauce reduces too quickly, remove the dried red chilies to prevent them from releasing a bitter taste.
Step 5
Once the sauce has reduced to your liking and the quail eggs have absorbed the savory flavors, add the prepared Cheongyang chilies and simmer for another short while. To avoid making it too spicy, simmer for only about 5 minutes after adding the chilies.
Step 6
When the mild spiciness of the Cheongyang chilies has nicely infused into the braising liquid, remove them just before turning off the heat and let them cool. This preserves their spicy essence while keeping a good texture for later.
Step 7
Finally, turn off the heat when about one-third of the braising liquid remains, leaving the quail eggs slightly moist. This ensures the flavors are rich and well-absorbed. Once completely cooled, transfer the finished quail egg soy braised dish to an airtight container and refrigerate. Including the cooled Cheongyang chilies with the dish will add a subtle spicy kick, making it even more delicious.
