Korean Soy-Braised Quail Eggs
Quick answer
- Active time
- 45 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Kelp flavors the soy broth only briefly and comes out before the eggs go in, since a long simmer turns it heavy and muddy.
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Whole garlic cloves braise alongside the quail eggs until soft and mellow, while a single Cheongyang chili joins in the final minutes to add a sharp edge without making the dish fiery. The eggs come out mahogany outside and seasoned toward the yolk, easy one-bite pieces for a lunchbox.
Ingredients
Instructions
- 1
Place 30 quail eggs in cold water and boil for 5 minutes once the water starts bubbling.
Cool them immediately in cold water, peel carefully, and pat them dry so the braising sauce coats evenly.
- 2
Add 350 ml water, 5 tablespoons soy sauce, 1 tablespoon sugar, and 1 piece of kelp to a pot.
Boil over medium heat for 5 minutes until the sugar dissolves and the base tastes evenly seasoned.
- 3
Remove the kelp so the broth does not turn muddy or overly strong.
Add the peeled quail eggs and 8 whole garlic cloves, then press them gently so the eggs sit mostly under the liquid.
- 4
Lower to medium-low heat and simmer for about 10 minutes.
Roll the eggs once or twice so they color evenly, and reduce the heat if the liquid bubbles hard enough to knock the eggs around.
- 5
Add 1.5 tablespoons oligosaccharide syrup and 1 sliced Cheongyang chili.
Simmer for 5 more minutes until only a shallow layer of liquid remains and the eggs look glossy instead of watery.
- 6
Turn off the heat and let the eggs cool in the pot so the remaining sauce continues to soak in.
Serve them right away, or refrigerate in a sealed container overnight for a deeper flavor.
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