Korean Braised Potatoes and Quail Eggs
Glossy, soy-glazed potatoes and bite-sized quail eggs braised until deeply caramelized -- Korea's favorite make-ahead lunchbox side dish. The quail eggs take on a deep brown color and absorb the soy-garlic seasoning throughout, while the potato pieces become starchy and glossy from the reduced sauce. Oligosaccharide syrup contributes a natural sheen and gentle sweetness that appeals to all ages. Topped with sesame seeds and sesame oil, this banchan is a lunchbox favorite that stores well in the refrigerator for several days.
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Instructions
- 1
Cut potatoes into 2 cm chunks and soak in cold water for 5 minutes to remove starch.
- 2
Add potato, onion, soy sauce, water, sugar, and garlic to a pot and bring to a boil.
- 3
Reduce to medium heat and simmer 12 minutes until potatoes are half-cooked.
- 4
Add quail eggs and syrup, then braise for 8 more minutes.
- 5
When sauce is reduced, add sesame oil and simmer 1 more minute.
- 6
Turn off heat and finish with sesame seeds.
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