Korean Braised Quail Eggs and Shishito Peppers

Name: Korean Braised Quail Eggs and Shishito Peppers
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 4 servings
Cuisine: Korean
Ingredients: quail eggs 28 pcs; shishito peppers 120 g; soy sauce 70 ml; water 250 ml; sugar 18 g; cooking wine 20 ml; minced garlic 8 g; sesame seeds 4 g

Quick answer

Total time: 32 min
Level: Easy
Servings: 4 servings
Ingredients: 8

About this dish

Rolled around in a soy, sugar and mirin braise, the small quail eggs brown evenly and take on salt almost to the yolk.

Added once the liquid has reduced by about half, the shishito peppers soften without bursting and keep their green, slightly grassy taste. A couple of toothpick holes in each pepper let the sauce inside and keep the skins from splitting. The braise should end with a little syrupy liquid still in the pot rather than a dry pan, giving each egg a shiny coat. Refrigerated, it keeps for three to four days as a ready side dish.

Ingredients

servings

IngredientAmount

quail eggs28 pcs

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Instructions

6 steps

1

Pat 28 boiled and peeled quail eggs dry so the glaze can cling later.

Trim the stems from 120 g shishito peppers, then pierce each pepper in 2 or 3 spots with a toothpick.
2

Combine 70 ml soy sauce, 250 ml water, 18 g sugar, 20 ml cooking wine, and 8 g minced garlic in a pot.

Bring it to a steady boil over medium heat until the sugar dissolves.
3

When the sauce boils, add the quail eggs and keep the heat at medium for 10 minutes.

Roll the eggs once or twice during braising so the brown color develops evenly on all sides.
4

When the liquid has reduced by about half, add the shishito peppers.

Braise for 5 to 7 minutes more, just until the peppers soften slightly while the skins stay intact.
5

Lower the heat to medium-low and gently shake the pot to coat everything with the remaining liquid.

Cook until only a shallow glossy layer is left on the bottom and the glaze clings to the eggs.
6

Turn off the heat, sprinkle in 4 g sesame seeds, and toss gently so the glossy coating stays on the ingredients.

Serve warm, or cool completely before refrigerating so the seasoning deepens for lunchboxes.