Baek Jong-won’s Recipe: Delicious Braised Quail Eggs
Super Simple Baek Jong-won Braised Quail Eggs: The Golden Recipe
These braised quail eggs are an absolute delight with warm rice, and make the perfect side dish for kids! This recipe by Baek Jong-won is incredibly simple as it uses pre-peeled quail eggs and cooks all ingredients together at once, making it easy for anyone to prepare. The savory and sweet flavor profile is truly a rice thief!
Ingredients- 1 pack peeled quail eggs (approx. 30-40 eggs)
- 1 cup soy sauce (200ml)
- 1/2 cup brown sugar (100ml)
- 4 cups water (800ml)
- 1 handful whole garlic cloves (10-15 cloves)
- 16 Korean green chili peppers (Ggori-gochu)
- 1 piece dried kelp (dashima, approx. 10cm x 10cm)
Cooking Instructions
Step 1
Prepare one pack of pre-peeled quail eggs. Lightly rinse them under running water and drain thoroughly.
Step 2
Remove the stems from the Korean green chili peppers and cut them into 2-3 pieces. If you like a spicier kick, you can thinly slice 1-2 Cheongyang peppers (a hotter variety) to add. (It’s recommended to omit these if children will be eating.) If using whole garlic cloves, cut them in half or slice them thinly depending on their size. If you don’t have whole garlic, minced garlic can be used, but note that it might make the sauce look less tidy. (In this recipe, minced garlic was used.)
Step 3
Place all the drained peeled quail eggs into a wide pot. Pour 1 cup of soy sauce over them.
Step 4
Measure out 1/2 cup of brown sugar and sprinkle it evenly over the quail eggs.
Step 5
Add a total of 4 cups of water to the pot. Stir gently to combine the soy sauce and sugar.
Step 6
Add the prepared garlic and the piece of dried kelp to the pot. You can add the Korean green chili peppers now and cook them together, but for a brighter green color, it’s best to add them just before turning off the heat. Adding them from the start can make the color of the sauce duller.
Step 7
Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 3-5 minutes. (If adding the Korean green chili peppers later, add them about 1-2 minutes before turning off the heat to lightly cook them.) If you used minced garlic, the sauce might appear a bit cloudy. Using whole garlic cloves will generally result in a cleaner-looking braised dish.
Step 8
After simmering, the sauce might taste slightly bland. Don’t worry! The flavor of the braised quail eggs intensifies as they cool and rest in the refrigerator. Absolutely do not add more soy sauce if it seems bland. If you prefer a saltier taste, simmer for an additional 7-8 minutes. (Adding a little caramel sauce will significantly deepen the color and make it look richer. If you have store-bought or homemade caramel sauce, feel free to use it.)
Step 9
Once cooked, allow the braised quail eggs to cool completely. Store them in an airtight container in the refrigerator. After about a day in the fridge, the quail eggs will have absorbed the delicious seasoning, and their color will have deepened beautifully. It’s best to consume them within a week when refrigerated. They say serving these with a pat of butter on top of warm rice creates an incredible ‘rice thief’ experience! (I haven’t personally tried it with butter yet, but it sounds absolutely delicious!) Try making Baek Jong-won’s braised quail eggs that the whole family can enjoy!
