Quail Egg Soy Braise: The Ultimate Korean Side Dish
[Quail Egg Soy Braise] The Quintessential Korean Side Dish Recipe
Discover the irresistible charm of ‘Myechurial Jangjorim’, a beloved Korean staple that guarantees to make your rice disappear! These chewy quail eggs are infused with a delightful sweet and savory soy glaze, making them a perfect accompaniment to any meal. Not only are they a hit with kids as a snack, but they also make a fantastic appetizer or side for adults. Adding Korean chili peppers (gwari gochu) elevates the flavor profile even further. This recipe is designed for simplicity, ensuring anyone can achieve delicious results with ease.
Main Ingredients
- 270g peeled quail eggs (1 pack)
- 20 Korean green chili peppers (gwari gochu)
Braising Sauce
- 5 Tbsp soy sauce
- 1 Tbsp brown sugar
- 2 Tbsp corn syrup or oligodang
- 1 Tbsp cooking wine (mirin or cheongju)
- Pinch of toasted sesame seeds
- 250ml water
- 5 Tbsp soy sauce
- 1 Tbsp brown sugar
- 2 Tbsp corn syrup or oligodang
- 1 Tbsp cooking wine (mirin or cheongju)
- Pinch of toasted sesame seeds
- 250ml water
Cooking Instructions
Step 1
First, rinse the peeled quail eggs under running water to ensure they are clean. Draining them in a sieve is recommended.
Step 2
In a pot, combine 250ml of water, 5 Tbsp soy sauce, 1 Tbsp brown sugar, 2 Tbsp corn syrup, and 1 Tbsp cooking wine. Stir well to create the braising sauce. Once the sauce is mixed, add the prepared quail eggs to the pot.
Step 3
Bring the mixture to a simmer over medium heat. Gently roll the quail eggs occasionally to ensure they are evenly coated with the sauce. Continue to simmer for about 10-15 minutes, or until the sauce has reduced by half and thickened.
Step 4
Wash the gwari gochu thoroughly and remove their stems. Make 2-3 shallow slits lengthwise on each pepper to help them absorb the sauce better. (Alternatively, you can leave them whole if you prefer).
Step 5
Once the sauce has become syrupy, add the prepared gwari gochu to the pot. Gently stir everything together, being careful not to mash the quail eggs or peppers. Cook for another 2-3 minutes, allowing the flavors to meld.
Step 6
Before turning off the heat, sprinkle in a pinch of toasted sesame seeds for a nutty aroma and give it a final stir. Your delicious quail egg soy braise will have a beautiful glossy finish.
Step 7
Serve the finished quail egg soy braise in a dish. This flavorful side dish is perfect to enjoy with a bowl of hot rice. Leftovers can be stored in an airtight container in the refrigerator and enjoyed for 2-3 days.