Aha Bujang's Soy-Braised Quail Eggs

Name: Aha Bujang's Soy-Braised Quail Eggs
Cook time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Korean
Ingredients: 1 kg peeled quail eggs; 1/2 cup Jin-ganjang; 1/2 cup sugar; 2 tbsp dark soy sauce; 1 tbsp beef dashida; 1 tbsp Miwon; 2 cups water

Soy-braised quail eggs finished in 10 minutes with a golden-ratio soy sauce seasoning and dark soy sauce for a rich, deep color.

15 min Difficulty Very easy side dish

Main ingredients

quail eggsJin-ganjangdark soy sauce

Ingredients needed 6 servings

1 kg peeled quail eggs

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quail eggs Jin-ganjang dark soy sauce

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1/2 cup Jin-ganjang

1/2 cup sugar

2 tbsp dark soy sauce

1 tbsp beef dashida

1 tbsp Miwon

2 cups water

Recipe

Rinse the peeled quail eggs under running water until no foam remains, then drain.
Add the quail eggs, 2 cups of water, 1/2 cup of Jin-ganjang, and 1/2 cup of sugar to a wok.
Add 1 tablespoon of beef dashida, 1 tablespoon of Miwon, and 2 tablespoons of dark soy sauce (laochou; ssangnodu), then stir gently.
Turn on the heat to high and once it starts boiling, simmer vigorously for 10 minutes to coat the eggs with the seasoning.
When the quail eggs take on a glossy, deep color, turn off the heat, let them cool, and transfer to a container.

Put rinsed quail eggs, water, soy sauce, sugar, dark soy sauce, and seasonings into a wok.
Boil vigorously over high heat for 10 minutes.
Let cool slightly and serve.

Cooking tips

Adding dark soy sauce quickly gives a rich, appetizing color without long braising.
Longer cooking makes the quail eggs chewier; shorter cooking keeps them tender.
Do not exceed 2 cups of water, or the seasoning will become too weak.

Recommended for

Those who want to quickly prepare a generous amount of hearty side dish.
Those who want to achieve professional-level color and flavor with a short cooking time.

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