Braised Quail Eggs with Korean Green Peppers: A Perfect Side Dish
A Hearty and Delicious Braised Quail Egg and Korean Green Pepper Dish to Keep in Your Fridge
Made using the popular Baek Jong-won recipe (Nov 21, 2022). This dish is a staple, perfect for any meal.
Main Ingredients- 1kg Quail Eggs (peeled after boiling)
- 2 Korean Green Peppers (stem ends removed)
- 1 Cheongyang Pepper (optional, for extra spice)
- A few slices of Garlic
Braising Sauce- 720ml Water
- 180ml Soy Sauce
- 3 Tbsp Sugar
- 4 Tbsp Oligosaccharide (for shine and sweetness)
- 720ml Water
- 180ml Soy Sauce
- 3 Tbsp Sugar
- 4 Tbsp Oligosaccharide (for shine and sweetness)
Cooking Instructions
Step 1
The Korean green peppers or kelp (if used) add extra flavor, but the dish is still delicious without them. Feel free to adjust based on your preference.
Step 2
Let’s make the braising sauce, the key to a flavorful dish. In a bowl, combine 720ml of water, 180ml of soy sauce, 3 tablespoons of sugar, and 4 tablespoons of oligosaccharide. Stir well until the sugar is dissolved.
Step 3
Pour the prepared sauce into a pot. Add the peeled quail eggs, sliced garlic, and Cheongyang pepper (if using). Bring to a boil over high heat for about 5 minutes. Stir occasionally to ensure the eggs are evenly coated with the sauce. Taste and add a little more sugar or oligosaccharide if you prefer it sweeter.
Step 4
Now it’s time to add the Korean green peppers. You can add them from the beginning or later, once the sauce has reduced slightly. If you want to keep them slightly crisp, add them towards the end. Reduce the heat to medium and simmer for another 5 minutes, allowing the peppers to soften and become glossy.
Step 5
Turn off the heat when the sauce has thickened and is coating the ingredients nicely. Be careful not to over-reduce it, so it doesn’t become too salty. Once cooled, store the braised quail eggs and peppers in an airtight container in the refrigerator for a delicious side dish that lasts for days.
