Quick Quail Egg Soy Braise
Super Simple Quail Egg Soy Braise Recipe Using Store-Bought Eggs
Introducing a favorite side dish! Today, we’re making a super simple quail egg soy braise using store-bought quail eggs and spicy Korean green chili peppers (kwari gochu). Instead of the usual hassle of boiling and peeling quail eggs, this recipe adds extra seasoning and kwari gochu to the pre-made quail eggs for a delicious and quick side dish. It’s a perfect rice accompaniment!
Main Ingredients- 1kg store-bought quail eggs in soy sauce
- 2 handfuls of Korean green chili peppers (kwari gochu, approx. 100g)
- 2 Korean hot peppers (cheongyang gochu, optional)
- 1 bag of mushrooms (approx. 100g, e.g., shiitake, king oyster)
- 15 whole garlic cloves
Seasoning- 200ml water
- 2-3 Tbsp soy sauce
- 1 Tbsp corn syrup (oligosaccharide)
- 1 Tbsp cooking wine (mirin)
- 200ml water
- 2-3 Tbsp soy sauce
- 1 Tbsp corn syrup (oligosaccharide)
- 1 Tbsp cooking wine (mirin)
Cooking Instructions
Step 1
First, trim the stems off the kwari gochu. Rinse them thoroughly under running water several times until clean.
Step 2
Prepare one bag of mushrooms by cutting them into bite-sized pieces. The type of mushroom doesn’t matter much; you can omit them if you don’t like mushrooms or don’t have them on hand. Also, prepare 15 whole garlic cloves.
Step 3
If you enjoy a spicy kick, finely chop 2-3 cheongyang gochu peppers and set them aside. If serving to children, omit the cheongyang gochu or use a smaller amount.
Step 4
Boiling and peeling quail eggs can be quite a chore! This recipe simplifies things by using 1kg of pre-seasoned, store-bought quail eggs in soy sauce. This product already has the sauce included, making preparation incredibly quick and easy!
Step 5
Now, pour the entire 1kg of store-bought quail eggs with their sauce into a pot. Since the eggs are already seasoned, this step is very convenient.
Step 6
Add 200ml of water to adjust the overall seasoning and create a nice, slightly soupy consistency.
Step 7
Add 2-3 tablespoons of soy sauce, 1 tablespoon of corn syrup, and 1 tablespoon of cooking wine. Stir everything together and bring to a gentle simmer over medium heat.
Step 8
Once the liquid is simmering, add the prepared kwari gochu and mushrooms to the pot. These vegetables will add wonderful depth and flavor to the quail egg dish.
Step 9
Finally, add the chopped cheongyang gochu (if using) and let it bubble away. Once the kwari gochu has softened and absorbed the flavors, turn off the heat. Let the pot sit for a while to cool down slightly. If serving to children, it’s best to remove the chili peppers at this stage or omit them entirely from the start.
Step 10
Transfer the cooled quail egg soy braise to a nice glass container for storage. Sprinkle with sesame seeds for a final touch. IMPORTANT: Do not refrigerate while hot, as this can cause spoilage. Ensure the dish has cooled down completely before storing it in the refrigerator! If you taste it and find it’s not salty or sweet enough for your preference, you can add a bit more soy sauce or corn syrup and simmer briefly to adjust the flavor.
