Braised Quail Eggs: The Quintessential Rice Companion
Quail Egg Jorim: A Beloved Side Dish for All Ages^^
I made this savory and slightly sweet braised quail egg dish for tonight’s dinner. It’s a true ‘rice thief’ that’s incredibly satisfying!
Main Ingredients- 1 tray of quail eggs (approx. 30 eggs)
- 10 Korean chili peppers (gwari-gochu)
- 2 sections of white part of leek (about 5cm each)
- 3 whole garlic cloves
Braising Sauce- 2 Tbsp soy sauce
- 2 Tbsp sugar
- 1 Tbsp plum extract (maesil-aek)
- A little sesame oil
- 2 Tbsp soy sauce
- 2 Tbsp sugar
- 1 Tbsp plum extract (maesil-aek)
- A little sesame oil
Cooking Instructions
Step 1
In a pot or deep pan, combine 250ml of water with the white parts of the leek and the whole garlic cloves. Add the soy sauce, sugar, and plum extract to create the braising liquid. Bring this mixture to a boil. (We’ll add the sesame oil at the very end.)
Step 2
Once the braising liquid is bubbling, carefully add the quail eggs. Reduce the heat to medium-low. Simmer gently, either covered or uncovered, for about 15-20 minutes, allowing the quail eggs to absorb the flavors and darken in color. The sauce should start to thicken slightly.
Step 3
When the sauce has reduced considerably, add the Korean chili peppers (ensure they are washed and their stems are removed). Finally, drizzle in a little sesame oil and increase the heat to high. Stir-fry quickly for 1-2 minutes until the liquid is almost completely evaporated and the peppers are tender-crisp, giving the dish a nice sheen. Be careful not to overcook the peppers.
