Spicy and Sweet Quail Egg and Korean Hot Pepper Soy Braise
Easy Quail Egg and Korean Hot Pepper Soy Braise Recipe (Beginner-Friendly)
Introducing a quick and simple recipe for Quail Egg and Korean Hot Pepper Soy Braise, perfect for when you’re out of side dishes! With the golden ratio of soy sauce, sugar, and water, anyone can make a delicious side dish without failure. The chewy quail eggs and crisp Korean hot peppers create a perfect combination that’s a true rice thief.
Main Ingredients- 600g boiled quail eggs (peeled)
- 1 bag fresh Korean hot peppers (approx. 200g)
Cooking Instructions
Step 1
First, peel the quail eggs completely and set them aside. Wash the Korean hot peppers thoroughly under running water, then trim off the stems. Making a small slit in each pepper will help the sauce penetrate better for enhanced flavor. (Optional)
Step 2
In a pot, combine the water, sugar, soy sauce, and dried kelp pieces. Add the quail eggs and bring to a boil over high heat. The golden ratio for the soy sauce mixture is 2 parts soy sauce, 2 parts sugar, and 3 parts water (0.5 cup soy sauce, 0.5 cup sugar, 1 cup water).
Step 3
Once the mixture starts boiling, reduce the heat to medium-low, cover the pot, and simmer for about 5 more minutes. This step allows the kelp to release its umami, adding depth to the braising liquid.
Step 4
After 5 minutes, add the prepared Korean hot peppers to the pot. Gently press them down to ensure they are submerged in the braising sauce.
Step 5
Continue to simmer over medium-low heat for about 5-7 minutes, or until the Korean hot peppers are tender and slightly wilted. Be careful not to overcook them, as they can become mushy. Aim for a slightly crisp texture.
Step 6
Instead of eating immediately, allow the dish to cool slightly, then refrigerate for a few hours or overnight. This resting period will allow the quail eggs to absorb more color and the peppers to become thoroughly infused with flavor, making the dish even more delicious.
Step 7
If you wish to serve it immediately after cooking, continue to simmer until the Korean hot peppers are cooked to your liking and have absorbed enough flavor from the sauce. Keep in mind that the taste might be a bit lighter if consumed right away.
