Korean Soy Braised Quail Eggs

Name: Korean Soy Braised Quail Eggs
Prep time: 10 min
Cook time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: quail eggs 20 ea; soy sauce 3 tbsp; water 220 ml; sugar 1 tbsp; cooking wine 1 tbsp; minced garlic 1 tsp; hot green chili 1 ea; sesame oil 0.5 tsp

Quick answer

Active time: 25 min
Waiting: See the steps
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Peeled quail eggs turn chestnut brown on the outside while the yolks stay bright yellow.

Reducing the soy glaze all the way makes them too salty. Stop while a shallow pool of sauce remains. A sliced cheongyang chili, a sharp Korean green chili, adds a little heat at the end, and a night in the fridge lets the seasoning sink in further.

Ingredients

servings

IngredientAmount

quail eggs20 ea

hot green chili1 ea

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Instructions

6 steps

1

Boil 20 quail eggs in water with a little salt and vinegar until firm.

Cool them fully in cold water, then peel carefully so the whites stay smooth and do not chip.
2

Put 220ml water, 3 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon cooking wine, and 1 teaspoon minced garlic in a pot.

Heat over medium heat until the sugar dissolves and the sauce comes to a boil.
3

When the sauce starts boiling, add the peeled quail eggs and lower the heat to medium-low.

Simmer for about 10 minutes, rolling the eggs occasionally with a spoon so the color sets evenly.
4

When the liquid has reduced by about half and the eggs look chestnut brown, add 1 sliced hot green chili.

Raise the heat slightly and cook for 2 more minutes to concentrate the sweet, salty, and spicy notes.
5

Turn off the heat when a shallow layer of sauce remains and the eggs look glossy.

Do not reduce the sauce completely, because the eggs can turn too salty and lose the light coating.
6

Add 0.5 teaspoon sesame oil and toasted sesame seeds, then toss gently in the residual heat.

Serve warm or cool completely before refrigerating, where the flavor deepens overnight and keeps well for nearly a week.