Spicy-Sweet Quail Egg and Korean Green Pepper Soy Braise
Easy Quail Egg Soy Braise Recipe / Delicious Quail Egg Braise with Korean Green Peppers
On days when cooking side dishes feels like a chore due to the warmer weather, I like to make this quail egg soy braise, a favorite of my husband and me. We love picking out the tender quail eggs one by one and even mixing rice with the savory soy sauce broth. It’s the perfect side dish that makes you want to eat more rice! The slight spiciness of the Korean green peppers cuts through any richness, making it even more delightful.
Main Ingredients- 285g peeled quail eggs (about 1.5 cups)
- 42g Korean green peppers (about 10-15 peppers)
- 352g onion (1 medium)
- 30g green onion (about 1/4 stalk)
- 2 sheets dried kelp (dashima, 3g)
Cooking Instructions
Step 1
First, place the peeled quail eggs in a sieve and gently rinse them under running water, agitating them with your hands. Once washed, drain them thoroughly in the sieve.
Step 2
Next, prepare the ingredients that will add depth of flavor to the braise: 2 sheets of dried kelp (dashima), 1 medium onion, and some green onion. Gently wipe the kelp clean before use.
Step 3
Now, add all the prepared peeled quail eggs to a pot. Pour in 60ml (4 Tbsp) of regular soy sauce, which will form the base of the braising liquid.
Step 4
Add 30ml (2 Tbsp) of oligosaccharide for sweetness and a glossy finish.
Step 5
Stir in 1 Tbsp of brown sugar (approx. 15g) for a subtle sweetness.
Step 6
Add 2 Tbsp (30ml) of mirin (rice wine) to eliminate any raw smell and enhance the overall aroma.
Step 7
Now, pour in 450ml (about 2 cups) of water, which will serve as the main liquid for braising.
Step 8
Add the 2 sheets of kelp for aromatic depth, the chopped green onion, and the roughly chopped onion to the pot. Give everything a gentle stir to combine the ingredients with the sauce, then place the pot over high heat to bring it to a boil.
Step 9
Once the liquid comes to a rolling boil, reduce the heat to medium-low, cover the pot with a lid, and let it simmer gently for about 25 minutes. (The amount of braising liquid may vary depending on your stove’s heat. After about 20 minutes, lift the lid to check the liquid level. It’s important to gently stir the eggs occasionally to prevent them from sticking to the bottom. If the sauce seems too reduced, you can add a little more water and continue to simmer until it reaches your desired consistency.)
Step 10
Prepare the Korean green peppers by removing their stems. Wash them thoroughly in a bowl of water, changing the water 2-3 times, or rinse under running water for best results. After washing, drain them completely in a sieve.
Step 11
After the initial braising time, add the prepared Korean green peppers to the pot and gently mix them in. Cover the pot again and simmer for another 5 minutes, allowing the peppers to absorb the flavors of the sauce.
Step 12
Finally, remove and discard the aromatic vegetables (kelp, green onion, and onion). Transfer the finished quail egg and Korean green pepper soy braise to an airtight container. Once completely cooled, store it in the refrigerator for a longer shelf life. Your delicious quail egg and Korean green pepper soy braise recipe is complete!
