Spicy & Sweet Braised Quail Eggs with Korean Green Chili Peppers
The Perfect Side Dish: Braised Quail Eggs with Korean Green Chili Peppers for Your Table!
Are you always pondering what to cook for your husband’s lunchbox every morning? If you’re worried about serving the same old dishes, why not try these braised quail eggs with Korean green chili peppers? They are perfect as a staple side dish! Adding the crisp Korean green chili peppers and chewy tteokbokki rice cakes creates a delightful sweet and savory flavor that’s not only great for lunchboxes but also an excellent side for the whole family. While plain braised quail eggs are delicious, adding Korean green chili peppers deepens the flavor profile and adds a wonderful aromatic touch. These braised quail eggs with Korean green chili peppers are a winner for kids’ meals and lunchboxes alike. Let’s make them easily and store them to enjoy later!
Ingredients- 2 bags Korean green chili peppers (approx. 400g)
- 1kg boiled quail eggs
- 2 handfuls of joraengi tteok (small, round rice cakes, approx. 200g)
- 1 medium onion
- 2 stalks green onions
- 6 whole garlic cloves
Seasoning- 3 cups water (600ml)
- 1/2 cup soy sauce (100ml)
- Pinch of black pepper
- 1/3 cup sugar (approx. 50g)
- 3 Tbsp corn syrup or rice syrup
- 3 cups water (600ml)
- 1/2 cup soy sauce (100ml)
- Pinch of black pepper
- 1/3 cup sugar (approx. 50g)
- 3 Tbsp corn syrup or rice syrup
Cooking Instructions
Step 1
Prepare 2 bags of fresh Korean green chili peppers. Even though vegetables are pricey these days, it’s worth it for this delicious dish! Wash the chili peppers thoroughly under running water multiple times and remove the stems.
Step 2
Next, use a fork or a toothpick to gently poke 2-3 holes in each chili pepper. This will allow the seasoning to seep deeply into the peppers, making them even more flavorful.
Step 3
Boiling and peeling quail eggs can be quite tedious. To make the cooking process easier, I purchased 1kg of pre-boiled and peeled quail eggs. Simply rinse them under running water to ensure they are clean.
Step 4
Typically, Korean green chili peppers are added midway through cooking. However, to simplify things, I added them along with the onion, green onions, and whole garlic cloves right from the start. This method allows the vegetables to release their savory flavors, resulting in a richer taste.
Step 5
For a mildly savory and delicious braise, I used 3 cups of water (600ml) and 1/2 cup of soy sauce (100ml) as a base. Using more than double the amount of water compared to soy sauce will result in a milder flavor. Adjust the amount of soy sauce to your preference. Add a pinch of black pepper for aroma. I used about 1/3 cup of sugar (approx. 50g), but since we’ll be adding corn syrup or rice syrup later, you can adjust the sugar quantity to your liking.
Step 6
Now, combine all the ingredients and seasonings in a pot. Simmer over medium-low heat until the liquid has reduced to a thick glaze and the ingredients have absorbed the delicious color. This flavorful sauce is perfect for drizzling over rice!
Step 7
I found some joraengi tteok (small, round rice cakes) nearing their expiration date in the fridge, so I decided to add them to the braise. They turned out quite lovely, tasting similar to sweet soy sauce tteokbokki! If you’re cooking a large batch, the rice cakes might become a bit firm as they cool. For the best texture, it’s recommended to braise and serve them in smaller quantities.
Step 8
Once the quail eggs and chili peppers have been braising for a while, drizzle in 3 tablespoons (45ml) of corn syrup or rice syrup. This not only adds a touch of sweetness but also gives the dish a beautiful, glossy sheen, making it look even more appealing. There’s a good reason for adding syrup!
Step 9
While there isn’t a strict cooking time, continue to simmer over medium-low heat until the quail eggs turn a golden brown and the sauce has reduced to a thick glaze. Make sure to stir occasionally to ensure even cooking.
Step 10
See how the quail eggs are turning golden brown? Once they achieve that lovely, toasted egg color, your delicious braised quail eggs with Korean green chili peppers are complete! Enjoy them as a side dish with your rice or pack them in a lunchbox.
