Delicious and Chewy Quail Egg Soy Braised Dish
Delicious and Chewy Quail Egg Soy Braised Dish
The Best Side Dish for Kids! Konjac and Quail Egg Soy Braised Recipe
Introducing a healthy recipe for Konjac and Quail Egg Soy Braised Dish, made with nutritious free-range quail eggs, perfect for your beloved children. While the process of boiling, peeling, and braising might take some time, imagine your children enjoying it and make it with all your heart. The chewy konjac and tender quail eggs create a dish that’s incredibly addictive with rice. Make a nutritious side dish that will capture both your children’s health and taste buds right now!
Main Ingredients- 56 free-range quail eggs (approx. 2 packs)
- 500g konjac
- 10 whole garlic cloves
- 2 Korean chili peppers (adjust spiciness as desired)
- 5 sheets of dried kelp (dashima)
- 1/2 Tbsp salt (for boiling eggs)
- 1 Tbsp vinegar (for boiling eggs)
Braising Sauce- 600ml water
- 80ml soy sauce (jin ganjang)
- 1 Tbsp tuna extract (chamchi-ek)
- 50ml brown sugar
- 1.5 Tbsp corn syrup (oligo-dang)
- 50ml cooking wine (mirin)
- 1/4 Tbsp toasted sesame seeds (for garnish)
- 600ml water
- 80ml soy sauce (jin ganjang)
- 1 Tbsp tuna extract (chamchi-ek)
- 50ml brown sugar
- 1.5 Tbsp corn syrup (oligo-dang)
- 50ml cooking wine (mirin)
- 1/4 Tbsp toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, wash the 56 quail eggs thoroughly and prepare them. In a pot, add water, 1/2 Tbsp salt, and 1 Tbsp vinegar. Once the water starts boiling, add the quail eggs and boil for about 7-8 minutes. The vinegar helps to make the shells easier to peel.
Step 2
Immediately after boiling, transfer the quail eggs to cold water to cool them down. This helps the shells separate more easily, allowing for a clean peeling process. Peel all the shells and set aside.
Step 3
Next, cut the 500g of konjac into bite-sized cubes. Peel and prepare the 10 whole garlic cloves. Slice the 2 Korean chili peppers diagonally. Lightly rinse the 5 sheets of dried kelp in cold water.
Step 4
In a deep wok or pot, pour 600ml of water and add the prepared quail eggs and konjac. Now it’s time to add the braising sauce ingredients: 80ml soy sauce, 1 Tbsp tuna extract, 50ml brown sugar, and 50ml cooking wine. Mix everything well. Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 20 minutes to allow the flavors to penetrate the ingredients.
Step 5
After simmering for about 20 minutes, remove and discard the dried kelp. Boiling kelp for too long can release a gummy substance, which might make the sauce cloudy.
Step 6
Now, add 1.5 Tbsp of corn syrup for sweetness and a glossy finish. Mix well. Continue to simmer over medium-low heat for another 30-40 minutes, or until the sauce has reduced to a thick, syrupy consistency. Stir occasionally to prevent sticking and ensure the sauce thickens evenly. Taste and adjust seasoning if needed, making sure it’s not too salty.
Step 7
Finally, sprinkle 1/4 Tbsp of toasted sesame seeds on top to complete the delicious Quail Egg Soy Braised Dish! It’s delicious when hot, but the flavors deepen even further after cooling and refrigerating. Enjoy this wonderful quail egg braised dish, a perfect side for rice or packed lunches!
