Savory & Sweet Quail Eggs Braised with Green Peppers
How to Make Delicious Quail Egg Braise with Korean Green Peppers (Ggori Gochu)
Discover the ultimate homemade side dish: tender quail eggs simmered in a perfectly balanced savory and sweet soy sauce, enhanced by the fragrant, slightly spicy kick of Korean green peppers (ggori gochu). These bite-sized delights are not only a fantastic addition to your rice bowl but also add a lovely touch as a salad topping. The mild heat and fresh aroma of the green peppers complement the rich soy glaze, creating a truly addictive ‘rice thief’ dish that even picky eaters will love.
Main Ingredients
- 350g peeled quail eggs (drained)
- 2/3 handful Korean green peppers (ggori gochu, about 10-15)
- 10 whole garlic cloves
Savory Soy Braising Liquid
- 500ml water
- 1 piece dried kelp (dashima, approx. 5x5cm)
- 1/2 onion (cut into large pieces)
- 1/2 green onion (cut into large pieces)
- 70ml soy sauce
- 1 Tbsp sugar
- 2 Tbsp cooking wine (mirin or similar)
- 5-6 whole black peppercorns
- 500ml water
- 1 piece dried kelp (dashima, approx. 5x5cm)
- 1/2 onion (cut into large pieces)
- 1/2 green onion (cut into large pieces)
- 70ml soy sauce
- 1 Tbsp sugar
- 2 Tbsp cooking wine (mirin or similar)
- 5-6 whole black peppercorns
Cooking Instructions
Step 1
Drain the peeled quail eggs thoroughly using a sieve. Gently rinse them and then pat them completely dry with paper towels. Ensuring the eggs are dry will help the sauce adhere better.
Step 2
Cut the onion and green onion into large chunks to infuse the braising liquid with deep flavor. Peel the whole garlic cloves. These larger vegetable pieces will release their sweetness and aroma into the sauce as they cook.
Step 3
Wash the Korean green peppers (ggori gochu) under running water and remove the stems. If any peppers are quite large, you can cut them in half for easier eating.
Step 4
To help the braising liquid penetrate the quail eggs more effectively, prick each egg a couple of times with a fork or a toothpick. This simple step allows the unique flavor of the quail eggs to meld beautifully with the savory soy sauce and the aromatic green peppers, resulting in a richer taste.
Step 5
Pour 500ml of water into a pot and add the piece of dried kelp. Bring to a boil over high heat. Once boiling, remove the kelp and continue to simmer for about 5 minutes to extract the umami from the kelp for a richer broth base.
Step 6
Add all the prepared soy braising liquid ingredients to the pot: 70ml soy sauce, 1 Tbsp sugar, 6 whole black peppercorns, and 2 Tbsp cooking wine. Stir well to combine. (Feel free to adjust the amount of soy sauce or sugar to your preference.)
Step 7
Add the chopped onion, green onion, and whole garlic cloves to the pot. Carefully place the prepared quail eggs into the liquid. Bring to a boil over high heat, then reduce the heat to medium. Let it simmer gently, allowing the sauce to evenly coat and flavor the quail eggs.
Step 8
Continue to simmer until the quail eggs are a nice golden-brown color and the sauce has reduced to about one-third of its original volume. The vegetables will release delicious juices, deepening the flavor of the braising liquid. When the sauce is nicely concentrated, add the Korean green peppers and simmer for another 2-3 minutes, stirring gently. Be careful not to overcook the peppers, as they can become mushy.
Step 9
Turn off the heat and let the braised quail eggs cool slightly before serving. Transfer the beautifully glazed, rich brown quail eggs to a serving dish. Their appetizing appearance is matched only by their delicious taste! Serve warm with your favorite rice for an unforgettable meal.
