Braised Quail Eggs and Konjac Jelly
One Dish to Finish a Bowl of Rice! How to Make Deliciously Braised Quail Eggs and Konjac Jelly
Did you know that just one dish of braised quail eggs and konjac jelly can make you finish a whole bowl of rice in no time? This recipe features cute quail eggs and chewy konjac jelly, creating a delightful combination. Let’s get cooking together and simmer this delightful dish!
Main Ingredients- 28 Quail eggs
- 250g Konjac jelly
Cooking Instructions
Step 1
Hello everyone! Today, we’re going to make a fantastic side dish that’s perfect for finishing off a bowl of rice: ‘Braised Quail Eggs and Konjac Jelly’. Let’s start by gathering all the necessary ingredients!
Step 2
First, to boil the quail eggs, place them in a pot and add enough water to cover them. For easier peeling, make sure to let the quail eggs sit at room temperature for at least 30 minutes before cooking. This prevents them from cracking or bursting.
Step 3
To help the quail eggs not break while boiling,
Step 4
add a pinch of salt and a pinch of vinegar. Using quail eggs that have been at room temperature for over 30 minutes ensures they boil beautifully without cracking, and the shells will come off easily later.
Step 5
Now, turn the heat to high on your stove or induction cooktop and bring the water to a boil.
Step 6
Once the water starts boiling vigorously, reduce the heat to medium and continue to boil the quail eggs for about 8 minutes. This ensures they are cooked through evenly.
Step 7
Once the quail eggs are nicely boiled, remove them from the pot and place them in a colander. Immediately rinse them under cold running water to cool them down, then submerge them in a bowl of cold water. This makes peeling much easier.
Step 8
Next, we’ll lightly blanch the konjac jelly, which is another star ingredient in our dish.
Step 9
Open the package of 250g konjac jelly.
Step 10
Cut the konjac jelly into cubes, similar in size to the quail eggs, as shown in the picture. Cubes that are too small might break apart during cooking, so aim for a moderate size.
Step 11
Place the cubed konjac into a pot and add enough water to cover it. Konjac can sometimes have a unique odor, and this step helps to remove it. Boil the konjac in water.
Step 12
Adding a little bit of vinegar at this stage is very effective in eliminating any unwanted smell from the konjac.
Step 13
Once the water is boiling, blanch the konjac for just about 1 minute. Be careful not to over-blanch, as the konjac can become too soft.
Step 14
Just like the quail eggs, drain the blanched konjac in a colander and rinse it thoroughly under cold water.
Step 15
Now it’s time to peel all the boiled quail eggs. This part takes a bit of time, but it’s surprisingly satisfying!
Step 16
You’ll feel a sense of accomplishment once all the quail egg shells are removed! 😊
Step 17
There! The quail eggs and konjac jelly for our braised dish are all prepped. Now, let’s move on to making the delicious braising sauce!
Step 18
Place a pot on the stove or induction cooktop and add 2 cups (about 400ml) of water. Start heating it over medium heat.
Step 19
As the water begins to boil, add 10 tablespoons of soy sauce. You can adjust the amount of soy sauce to your taste.
Step 20
Add 1 tablespoon of sugar to enhance the sweetness.
Step 21
Don’t forget to add 1 tablespoon of plum extract (Maesil cheong) for added flavor and depth!
Step 22
Once the sauce starts to simmer and bubble, add both the prepared quail eggs and konjac jelly to the pot.
Step 23
Be cautious when adding the ingredients, as the sauce might splash. Ensure the ingredients are well-submerged in the sauce and let them simmer over medium heat for about 25 minutes. Stir occasionally with a spatula to help the sauce distribute evenly.
Step 24
When the ingredients have absorbed some of the sauce, add 1 tablespoon of oligosaccharide for extra sweetness and a glossy finish. Stir well and simmer for another 5 minutes.
Step 25
Can you hear that delicious simmering sound? Listen to the wonderful bubbling of the braised dish as it nears completion. Once it looks perfectly simmered and appetizing, remove the pot from the heat.
Step 26
Transfer the finished braised quail eggs and konjac jelly to a serving dish. Finish with a sprinkle of sesame seeds for an extra touch of flavor and visual appeal.
Step 27
To make it look even more appealing, I’ve cut one quail egg in half. See how the sauce has penetrated deeply, making it moist and tender? Experience the perfect harmony of chewy konjac and soft quail eggs.
Step 28
Your perfectly seasoned Braised Quail Eggs and Konjac Jelly is ready! This dish alone will make a bowl of rice disappear in the blink of an eye. The delightful texture contrast between the chewy konjac and the tender quail eggs, combined with the rich savory flavor, makes this a crowd-pleaser for all ages! This weekend, why not make this delicious dish for your loved ones and enjoy a warm and happy meal together? Enjoy your cooking!
