Baek Jong-won Style Braised Quail Eggs: A Kid-Friendly Delicacy with a Hint of Spicy Korean Green Pepper!
The Classic Home-Cooked Meal: Baek Jong-won’s Braised Quail Eggs Recipe
Elevate the beloved national side dish, braised quail eggs, with this delicious recipe from Baek Jong-won! The combination of chewy quail eggs and crisp Korean green peppers (gwari gochu) is simply exquisite. It’s perfectly balanced – not too salty, not too spicy – making it ideal for both children’s meals and as a staple for adult lunchboxes. This addictive recipe will have you finishing a bowl of rice in no time!
Main Ingredients- 450g Boiled Quail Eggs (Using pre-shelled quail eggs from the store makes it convenient!)
- 1 bag Korean Green Peppers (Gwari Gochu, approx. 100g – choose fresh, plump ones)
- 15 whole Garlic cloves (peeled)
Braising Sauce- 4 Tbsp Korean Soy Sauce (for deep umami flavor)
- A pinch of Sesame Seeds (for nutty aroma and visual appeal)
- 3 Tbsp Oligodang (corn syrup or rice syrup, for shine and mild sweetness)
- 4 Tbsp Sugar (to balance the sweetness)
- 4 Tbsp Regular Soy Sauce (as the base for a rich soy sauce flavor)
- 4 Tbsp Korean Soy Sauce (for deep umami flavor)
- A pinch of Sesame Seeds (for nutty aroma and visual appeal)
- 3 Tbsp Oligodang (corn syrup or rice syrup, for shine and mild sweetness)
- 4 Tbsp Sugar (to balance the sweetness)
- 4 Tbsp Regular Soy Sauce (as the base for a rich soy sauce flavor)
Cooking Instructions
Step 1
Before you begin cooking, prepare all your ingredients. Wash the Korean green peppers, remove their stems, and cut them in half. Peel the garlic cloves. If you’re using pre-shelled quail eggs, this step will be much quicker.
Step 2
If using store-bought pre-shelled quail eggs, rinse them under running water 2-3 times and drain them in a colander. If using fresh quail eggs, boil them in plenty of water until fully cooked, then carefully peel them.
Step 3
Wash the prepared Korean green peppers and then cut them in half lengthwise, about 2-3 cm apart. This allows the sauce to penetrate better and adds a subtle spicy note, enhancing the dish’s overall flavor.
Step 4
In a pot or deep pan, combine 4 Tbsp of regular soy sauce, 4 Tbsp of Korean soy sauce, 4 Tbsp of sugar, and 3 Tbsp of oligodang. Add 1 cup (approx. 200ml) of water and the 15 peeled garlic cloves. Stir to combine the ingredients, then bring to a boil over medium heat.
Step 5
Once the sauce starts boiling, add all the prepared quail eggs. Let them simmer over medium-low heat for about 10-15 minutes, stirring occasionally to ensure the eggs are evenly coated with the braising liquid and absorb the flavor.
Step 6
As the quail eggs begin to turn a deep brown and the sauce thickens, add the halved Korean green peppers. Continue to simmer for about 5 more minutes, being careful not to overcook the peppers until they become too soft. Allow the flavors to meld between the eggs and peppers.
Step 7
Finally, just before turning off the heat, sprinkle a generous amount of sesame seeds on top. This adds a delightful nutty aroma and a beautiful finish. Enjoy your perfectly balanced, not-too-salty, not-too-spicy Baek Jong-won style braised quail eggs – a delicious side dish for any meal!
