Spicy and Sweet Quail Egg Soy Sauce Braise
[Large Batch Side Dish] Spicy & Sweet! Quail Egg Soy Sauce Braise (Inspired by Sumi’s Side Dishes)
Inspired by a quail egg soy sauce braise recipe featured on the TV show ‘Sumi’s Side Dishes,’ I decided to make a spicy and sweet version using quail eggs I had at home. This dish is a perfect side for rice and lunchboxes, offering a savory yet slightly spicy flavor profile!
Main Ingredients- 1kg Quail Eggs
- 1 Korean Green Chili Pepper (Cheongyang Pepper)
- 1 Red Chili Pepper
Seasoning- 2 Tbsp Gochujang (Korean Chili Paste)
- 2 Tbsp Soy Sauce
- 200ml Water
- 2 Tbsp Oligodang (Corn Syrup)
- 2 Tbsp Gochujang (Korean Chili Paste)
- 2 Tbsp Soy Sauce
- 200ml Water
- 2 Tbsp Oligodang (Corn Syrup)
Cooking Instructions
Step 1
First, wash the 1kg of quail eggs thoroughly and let them drain on a sieve. Also, wash the Korean green chili pepper and the red chili pepper. (Tip: For added convenience, you can pre-boil and peel the quail eggs.)
Step 2
In a deep wok or pot, combine 2 Tbsp of gochujang, 2 Tbsp of soy sauce, and 200ml of water. Stir well until there are no lumps, creating the base for your braising liquid.
Step 3
Place the pot with the seasoning mixture over medium heat and bring it to a simmer. Once the edges start to bubble, proceed to the next step.
Step 4
When the seasoning liquid comes to a boil, add all the prepared quail eggs. Gently stir to ensure the eggs are evenly coated with the sauce. This step helps the eggs absorb the flavors.
Step 5
While the quail eggs are braising, thinly slice the Korean green chili pepper and the red chili pepper diagonally or into small pieces, as desired. (Tip: Adjust the amount of green chili pepper if you prefer it spicier.)
Step 6
Add the sliced chili peppers to the wok with the quail eggs and mix well. The aromatic and spicy notes from the peppers will enhance the braised dish.
Step 7
Now, stir in 2 Tbsp of oligodang (corn syrup) to add sweetness and a glossy finish. Mix everything together so the ingredients and seasoning are well combined. Oligodang adds shine and mellows out the spiciness.
Step 8
Continue to simmer over medium-low heat until the liquid has reduced and become thick and syrupy. Once the sauce has fully penetrated the quail eggs and the flavors have deepened, your delicious spicy and sweet quail egg braise is ready. Serve it over rice or pack it as a lunchbox side dish!
