Korean Braised Quail Eggs and Shishito Peppers
Kkwari-mechurial-jorim is a Korean banchan of boiled quail eggs and shishito peppers braised in soy sauce and oligosaccharide syrup until glossy. The eggs turn a deep chestnut brown as the seasoning penetrates through to the yolk, and the peppers contribute a mild grassy note along with their crisp texture. The syrup gives the glaze a natural sheen and rounded sweetness, while sesame oil and seeds complete the flavor profile. This side dish keeps well refrigerated for several days, which is why it appears so frequently in Korean lunchboxes and on everyday dinner tables.
Adjust Servings
Instructions
- 1
Boil and peel quail eggs; trim stems from shishito peppers.
- 2
Bring soy sauce, water, sugar, cooking wine, and garlic to a boil.
- 3
Add quail eggs and braise for 10 minutes on medium heat.
- 4
Add peppers and braise 5-7 more minutes until softened.
- 5
When the sauce becomes glossy and reduced, finish with sesame seeds.
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