Main ingredients
Quail eggsKkwarigochu or Korean shishito pepperKing oyster mushroomAnchoviesKelpFermented sand lance sauce
Kim Dae-seok's Braised Quail Eggs in Soy Sauce
A week-long side dish of braised quail eggs made sweet and savory with a deep broth made from anchovies and kelp, with chewy king oyster mushroom and spicy kkwarigochu
Ingredients needed 4 servings
Recipe
Cooking tips
- Cooking with 2 slices of sliced ginger in the soy-braised dish cleanly removes the slight eggy taste of quail eggs.
- Adding Jocheong gives a sparkling gloss to the surface of the quail eggs and produces a deep, refined sweetness.
- To preserve color and crunchy texture, do not add the kkwarigochu and whole garlic from the start; add them midway through cooking (10 minutes before the end) so they do not get mushy.
Recommended for
- Those looking for a not-too-salty side dish the whole family can eat heartily for a week.
- Those who want to make soy-braised dish with great texture using chewy mushrooms and quail eggs without meat.
- Those who want to enjoyably mix even the braising liquid with rice.
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