Chewy Quail Eggs and Crisp Korean Green Peppers Simmered in Savory Sauce
The Ultimate Banchan: Quail Eggs and Korean Green Peppers Simmered to Perfection!
Worried about side dishes? Introducing our Quail Egg and Korean Green Pepper Simmered dish, your new go-to banchan! The delightful chewiness of the quail eggs, the satisfying crunch of the green peppers, and the rich, umami-packed sauce create a flavor combination that’s truly addictive and perfect with rice. Don’t worry if you’re new to cooking – we’ll guide you through each step with detailed tips to ensure a delicious outcome. Enjoy this delightful treat spooned over a bowl of freshly steamed rice!
Main Ingredients- 1 pack boiled quail eggs (approx. 200g)
- 150g Korean green peppers (Ggwari Gochu)
Cooking Instructions
Step 1
First, prepare the Korean green peppers. Leave small ones whole and cut larger ones in half or into thirds for easier eating. It’s best to remove the stem for a cleaner presentation.
Step 2
In a pot, combine the base ingredients for the simmering sauce. Add 450ml of water, 8 Tbsp of soy sauce, 3 Tbsp of cooking wine, and 3 Tbsp of oligosaccharide. We’ll adjust the soy sauce later to taste, so starting with this amount is ideal.
Step 3
Add the thinly sliced ginger and 3 cloves of thinly sliced garlic to the pot for aromatic flavor. While you can mince them, slicing them into thin pieces makes them easier to remove later and infuses a subtle aroma into the sauce.
Step 4
Boiling and peeling quail eggs can be time-consuming and they can easily break. To save time and ensure a neat appearance, it’s convenient to use a pre-boiled pack of quail eggs available at the store. Prepare the peeled quail eggs.
Step 5
Now, place the pot over medium heat and add the peeled quail eggs. Gently stir the quail eggs occasionally with chopsticks or a spatula to coat them evenly with the sauce. This step allows the soy sauce color to seep into the eggs. Simmer for about 10 minutes.
Step 6
Once the quail eggs have absorbed some color and the sauce has slightly reduced, add the prepared Korean green peppers. After adding the peppers, stir gently to coat them with the sauce and simmer only briefly to prevent them from becoming mushy. Cook for just 2-3 minutes until the peppers are slightly tender but still retain some crispness. Overcooking will make the peppers soft and diminish their texture.
Step 7
Finally, it’s time to add a glossy finish and enhance the flavor. If you prefer a deeper color for the quail eggs, add an additional 2 Tbsp of soy sauce. For a shiny finish, stir in 1 Tbsp more of oligosaccharide. Finish with a sprinkle of black pepper. Give everything a final gentle mix to ensure the sauce is well distributed, then turn off the heat. Your delicious Quail Egg and Korean Green Pepper Simmered dish is now complete!
