Quail Egg and Green Chili Soy Braise
Delicious and Healthy Quail Egg and Green Chili Soy Braise Recipe
As the weather starts to feel like mid-summer, the thought of spending too much time in the kitchen can be daunting. That’s why making flavorful side dishes like this Quail Egg and Green Chili Soy Braise is perfect for busy days. This braised dish offers a wonderful depth of flavor without any meat, enhanced by the mild spice of green chilies and the sweetness of red chilies. Achieve a beautiful glossy finish with a touch of sweetness from sugar or corn syrup. Let’s make this irresistible side dish together!
Main Ingredients
- 500g pre-cooked and peeled quail eggs
- 8 Korean green chilies (Ggori-gochu)
- 1 dried shiitake mushroom
- 1 red chili pepper
- 10 cm piece of dried kelp (dashima)
Braising Liquid
- 100ml soy sauce (jin-ganjang)
- 1 Tbsp anchovy sauce (chamchi-ae)
- 2 Tbsp rice wine (mirin)
- 3 Tbsp corn syrup (oligosaccharide)
- 300ml water
- 100ml soy sauce (jin-ganjang)
- 1 Tbsp anchovy sauce (chamchi-ae)
- 2 Tbsp rice wine (mirin)
- 3 Tbsp corn syrup (oligosaccharide)
- 300ml water
Cooking Instructions
Step 1
To save time, use pre-cooked and peeled quail eggs. If you prefer, you can boil and peel them yourself.
Step 2
Pour 300ml of water into a pot. Add the dried shiitake mushroom and the piece of kelp. Bring to a boil over medium-high heat. Once boiling, immediately remove and discard the kelp to prevent any bitterness.
Step 3
To the simmering water, add 100ml of soy sauce, 1 Tbsp of anchovy sauce, and 2 Tbsp of rice wine. Let it simmer briefly to meld the flavors. This forms the flavorful base for the braising liquid.
Step 4
Add 2 Tbsp of the corn syrup to the pot. Then, gently add the prepared quail eggs. Reduce the heat to medium-low and let the eggs simmer in the liquid, allowing them to absorb the flavors. Stir occasionally to ensure even coating.
Step 5
Once the liquid has reduced and the quail eggs are nicely coated, add the Korean green chilies (stemmed) and the thinly sliced red chili pepper. Stir in the remaining 1 Tbsp of corn syrup to enhance the glaze. Continue to simmer for a few more minutes until the sauce is slightly thickened and glossy.
Step 6
Your Quail Egg and Green Chili Soy Braise is ready! It should have a beautiful shine and a perfectly balanced sweet and savory flavor that makes it an excellent side dish for rice. Allow it to cool before storing in the refrigerator for delicious leftovers.
Step 7
This recipe is a great way to enjoy a flavorful dish while potentially reducing sugar intake. The quail eggs are also packed with nutrients, making this a popular choice for family meals, especially for children.
