Braised Quail Eggs with Korean Green Chili Peppers and Konjac
Delicious Side Dish Made with a Super Simple Braising Sauce: Braised Quail Eggs, Korean Green Chili Peppers, and Konjac
Discover a delightful side dish that combines perfectly round quail eggs, chewy konjac, and aromatic Korean green chili peppers for a wonderful texture and taste. With just a simple braising sauce, anyone can easily make this dish, adding richness to your meal. Make every meal special, whether it’s an ordinary day or a special occasion.
Main Ingredients- 500g peeled quail eggs
- 1 block of square konjac
- 5 Korean green chili peppers
Braising Sauce Ingredients- 1/3 cup soy sauce (approx. 60ml)
- 1/3 cup cooking wine (approx. 60ml)
- 1/4 cup sugar (approx. 50g)
- 3 bay leaves
- 1/3 Tbsp dark soy sauce
- 2 cups water (approx. 400ml)
- 1/3 cup soy sauce (approx. 60ml)
- 1/3 cup cooking wine (approx. 60ml)
- 1/4 cup sugar (approx. 50g)
- 3 bay leaves
- 1/3 Tbsp dark soy sauce
- 2 cups water (approx. 400ml)
Cooking Instructions
Step 1
Prepare all your ingredients. Lightly rinse the peeled quail eggs under running water and drain them. Prepare the konjac into a convenient rectangular shape for use.
Step 2
Remove the stems from the Korean green chili peppers. If they are too long, cut them in half into bite-sized pieces. This preparation helps infuse the spicy aroma and flavor of the peppers into the braising sauce.
Step 3
This step removes the unique smell of konjac and enhances its chewy texture. 1. Pour boiling water over the konjac and blanch for 1-2 minutes. This effectively removes the characteristic raw smell of konjac. 2. Drain the blanched konjac and slice it into uniform pieces, approximately 0.7cm thick. 3. Make a slit in the center of the wide side of each konjac slice. The slit should be about one-third of the length. 4. Tuck one end of the konjac through the slit and flip it to create a decorative spiral shape. This technique allows the braising sauce to penetrate the konjac deeply, making it more flavorful.
Step 4
Make the delicious braising sauce. In a pot, combine 1/3 cup soy sauce, 1/3 cup cooking wine, 1/4 cup sugar, 2 cups water, and 3 bay leaves for added aroma. Heat over high heat, stirring until the sugar is completely dissolved. Once the sugar is dissolved, the base for your braising sauce is ready.
Step 5
Add the peeled quail eggs and the shaped konjac to the prepared braising sauce. Adjust the heat to medium and let the ingredients simmer gently in the braising liquid. Stir occasionally to prevent the ingredients from sticking together.
Step 6
Simmer until the quail eggs and konjac are well-infused with the flavors of the braising sauce. Continue to cook over medium heat until the liquid reduces by about half. To achieve a glossy finish and even flavor distribution, ladle the sauce over the ingredients using a spoon or ladle while simmering. Avoid high heat; medium heat is ideal.
Step 7
Add 1/3 Tbsp of dark soy sauce to enhance the deep, rich color and umami flavor. Dark soy sauce contributes to a darker hue and adds a unique depth to the overall taste of the dish. Stir well to incorporate.
Step 8
Remove the bay leaves, as they have now infused their aroma into the sauce. Add the prepared Korean green chili peppers and cook just until they soften slightly, becoming tender. Be careful not to overcook them, as they can become mushy. They are best when they retain a slight crispness. Turn off the heat once the peppers are tender.
Step 9
Finally, sprinkle toasted sesame seeds generously over the dish. This adds a nutty flavor and visual appeal, completing your delicious braised quail eggs with Korean green chili peppers and konjac.
Step 10
Let the finished dish cool slightly. Transfer it to an airtight container and refrigerate. Serve by taking out the desired portion and placing it on a plate. Stored in the refrigerator, this side dish can be enjoyed for several days, making it a very practical addition to your meals.
