Korean Braised
Quail Eggs

This dish presents a delightful fusion of tender quail eggs braised in a rich, savory-sweet Korean sauce. It features a harmonious blend of soy sauce, garlic, and a hint of sweetness from sugar or honey, creating a deeply flavorful and aromatic experience. The eggs, perfectly cooked, absorb the aromatic sauce, offering a burst of flavor with each bite.

This dish is often garnished with finely chopped green onions and sesame seeds, adding a fresh, crunchy contrast to the soft, juicy eggs. It’s an ideal side dish or appetizer that pairs wonderfully with steamed rice and a variety of Korean main courses.

Ingredients:

20-30 quail eggs
1 cup soy sauce
1/2 cup water
1/2 cup sugar
3-4 garlic cloves, minced
2-3 slices of ginger
1-2 green onions, chopped
1-2 dried red chili peppers (optional, for heat)
1 tablespoon toasted sesame seeds (optional, for garnish)
1 tablespoon vegetable oil

Instructions:

1. Hard-Boil the Quail Eggs: Place the quail eggs in a saucepan and cover them with cold water. Bring the water to a boil over high heat. Once boiling, reduce the heat to a simmer and cook the eggs for about 3-4 minutes. Drain the hot water and transfer the eggs to a bowl of ice water to cool. Once cooled, peel the eggs. This can be a bit delicate due to their small size, so be gentle.

2. Prepare the Braising Liquid: In a separate saucepan, combine the soy sauce, water, sugar, minced garlic, ginger slices, and dried red chili peppers (if using). Heat the mixture over medium heat and stir until the sugar has dissolved. Bring the mixture to a simmer and let it cook for about 5-7 minutes to allow the flavors to meld.

3. Braise the Quail Eggs: In a skillet or frying pan, heat the vegetable oil over medium heat. Add the peeled quail eggs and stir-fry them for about 2-3 minutes until they start to turn lightly golden brown.

4. Combine Eggs and Braising Liquid: Pour the prepared braising liquid over the stir-fried quail eggs in the skillet. Add the chopped green onions to the mixture. Stir well to ensure the eggs are coated with the sauce.

5. Simmer and Reduce: Reduce the heat to low and let the quail eggs simmer in the sauce for about 10-15 minutes or until the sauce has thickened and the eggs have absorbed some of the flavors.

6. Serve: Once the quail eggs are well-coated and the sauce has thickened, remove the skillet from heat. Transfer the braised quail eggs to a serving dish and garnish with toasted sesame seeds, if desired.