Korean Braised Potatoes and Quail Eggs

Name: Korean Braised Potatoes and Quail Eggs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: potato 500 g; peeled hard-boiled quail eggs 20 piece; onion 100 g; soy sauce 4 tbsp; water 280 ml; sugar 1 tbsp; oligosaccharide syrup 1 tbsp; minced garlic 1 tsp; sesame oil 1 tsp; sesame seeds 1 tsp

Braise the 2 cm potato pieces with the onion over medium heat for 10 to 12 minutes, until a chopstick goes about halfway in. Add 20 quail eggs and 1 tbsp oligosaccharide syrup and shake the pot gently to coat them, because the partly cooked potatoes break under a spoon. Give it 7 to 8 more minutes on medium low, until the eggs turn brown and the sauce is down to a shallow layer.

Quick answer

Total time: 40 min
Level: Easy
Servings: 4 servings
Ingredients: 10

About this dish

In the same soy broth, the potato soaks up seasoning to the center while the peeled quail eggs only brown on the outside.

It has long been a familiar lunchbox side for Korean children, and it is seasoned without any heat.

Ingredients

servings

IngredientAmount

potato

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peeled hard-boiled quail eggs20 piece

oligosaccharide syrup

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Instructions

6 steps

1

Cut 500 g potatoes into 2 cm pieces, soak them in cold water for 5 minutes, then drain well.

Slice 100 g onion to a similar thickness so it softens evenly during braising.
2

Put the potatoes, onion, 280 ml water, 4 tbsp soy sauce, 1 tbsp sugar, and 1 tsp minced garlic in a pot.

Bring to a steady boil over medium heat, stirring once to dissolve the sugar.
3

When it starts boiling, skim off any foam lightly and keep the heat at medium.

Braise for 10 to 12 minutes, until a chopstick goes about halfway into a potato piece without breaking it.
4

Add 20 boiled quail eggs and 1 tbsp oligosaccharide syrup, then gently shake the pot to coat everything.

Avoid hard stirring with a spoon, because the potatoes are partly cooked and can break easily.
5

Lower the heat to medium low and braise for 7 to 8 more minutes so the quail eggs turn brown.

The sauce should reduce to a shallow layer and look glossy, not dry.
6

Reduce the heat to low, add 1 tsp sesame oil, and simmer for just 1 minute to keep the aroma fresh.

Turn off the heat, sprinkle 1 tsp sesame seeds, and serve warm or chilled.