Braised Quail Eggs and Korean Hot Peppers (Ggwari Gochu)
Braised Quail Eggs and Korean Hot Peppers (Ggwari Gochu)
Low-Sodium and Savory Side Dish: How to Boil Quail Eggs for Easy Peeling
Here’s a simple and nutritious braised dish made with affordable quail eggs. This recipe features a savory and non-salty flavor, simmered in a rich broth base and seasoned with soy sauce. While peeling quail eggs can be a hassle, this recipe includes a tip for easy peeling. Enjoy this wholesome braised dish that’s perfect for making ahead and enjoying over several meals.
Main Ingredients- 40 quail eggs
- 30 Korean hot peppers (Ggwari Gochu)
- 2 dried red chilies
- 1 piece kombu (5x5cm)
- 1/2 green onion
- A pinch of sesame seeds (for garnish)
Braising Sauce- 1/2 cup (100ml) soy sauce
- 1 Tbsp corn syrup (15ml)
- 2 Tbsp sugar (30g)
- 1/3 cup (65ml) cooking wine (Mirin)
- 1/2 cup (100ml) soy sauce
- 1 Tbsp corn syrup (15ml)
- 2 Tbsp sugar (30g)
- 1/3 cup (65ml) cooking wine (Mirin)
Cooking Instructions
Step 1
Here’s a trick for easily and cleanly peeling quail eggs! Fill a pot with enough water to cover the quail eggs. Add 1/2 Tbsp salt and 1 Tbsp vinegar. Once the water boils, add the quail eggs and cook for 5 minutes. Gently stir the pot with chopsticks or a spoon while boiling to ensure the yolks are centered. After boiling, rinse the quail eggs with cold water 2-3 times, then let them cool in cold water. Peeling them while they are cool will make them come off effortlessly.
Step 2
Wash the fresh Korean hot peppers, removing the stems. Pierce each pepper 2-3 times with a fork or toothpick. This prevents them from bursting during simmering and allows the sauce to penetrate fully, enhancing the flavor.
Step 3
Now, let’s make the rich and savory braising liquid. In a pot, combine 1/2 cup soy sauce, 1 Tbsp corn syrup, 2 Tbsp sugar, and 1/3 cup cooking wine. Add 1 piece of kombu, 1/2 green onion, and 2 dried red chilies. Bring to a boil over high heat to create the flavorful base sauce.
Step 4
Once the liquid boils, continue simmering for another 5 minutes to allow the flavors from the kombu, green onion, and dried chilies to infuse. Turn off the heat and remove the kombu, green onion, and dried chilies, preparing a clean sauce base.
Step 5
Add all the peeled quail eggs to the prepared braising liquid. Simmer over medium-low heat for 5 minutes, allowing the soy sauce to gently penetrate the eggs.
Step 6
When the quail eggs start to take on a nice brown color, add the prepared Korean hot peppers and continue to simmer. Be mindful of the cooking time to prevent the peppers from becoming too soft.
Step 7
Once the Korean hot peppers have softened slightly, taste the sauce and adjust seasoning as needed. If it’s too bland, add a little more soy sauce; if you prefer it sweeter, add a touch more sugar or corn syrup. Continue simmering over medium-low heat until the sauce has reduced to a thick, glaze-like consistency coating the eggs and peppers. Your delicious braised dish is now complete!
Step 8
And there you have it – a perfectly savory and non-salty braised dish of Korean hot peppers and quail eggs! The rich flavor of the quail eggs combined with the crisp texture of the peppers makes for an excellent side dish that pairs wonderfully with rice. Enjoy a delightful meal with your family, made with this delicious recipe!
