Savory Braised Quail Eggs with Korean Green Peppers (Kkwari Gochu)
Savory Braised Quail Eggs with Korean Green Peppers (Kkwari Gochu)
Kkwari Gochu and Quail Egg Jangjorim (Soy-Braised Eggs)
A beloved homemade banchan (side dish) that’s a frequent star on our table! Friends who’ve tasted it always ask for the recipe, so I’m sharing my ‘golden recipe’ for a perfectly balanced, not-too-salty soy-braised quail egg dish, measured with a soup spoon. It’s a delicious way to enjoy quail eggs and peppers!
Main Ingredients- 600g peeled quail eggs
- A small piece of radish (daikon or Korean radish)
- 1/2 onion
- 1 stalk green onion
- 15 whole garlic cloves
- 1 bag Kkwari gochu (Korean green chili peppers)
Braising Sauce- 800ml water
- 120ml soy sauce (approximately 15 Tbsp by soup spoon)
- 3 Tbsp oligo-dang (corn syrup)
- 1 Tbsp plum extract
- 2 Tbsp ‘Yeon-du’ (Korean soup soy sauce) or broth
- A pinch of ginger powder
- 2 bay leaves
- 800ml water
- 120ml soy sauce (approximately 15 Tbsp by soup spoon)
- 3 Tbsp oligo-dang (corn syrup)
- 1 Tbsp plum extract
- 2 Tbsp ‘Yeon-du’ (Korean soup soy sauce) or broth
- A pinch of ginger powder
- 2 bay leaves
Cooking Instructions
Step 1
First, let’s prepare all the ingredients for the jangjorim. Using pre-peeled quail eggs from the supermarket saves a lot of hassle! I’ve got one bag of kkwari gochu, about 15 whole garlic cloves, half an onion, one green onion stalk, and a small piece of radish. Have them all ready.
Step 2
Now, let’s make the braising sauce, which is key to the flavor of this dish. We’ll need 800ml of water and 120ml of soy sauce. If you’re measuring with a soup spoon, that’s about 15 tablespoons. Using regular soy sauce will give it a deep, rich flavor.
Step 3
Next, add the flavor enhancers to the braising sauce. Toss in the prepared onion, green onion, and radish. For a touch of sweetness and depth, add 3 Tbsp of oligo-dang (corn syrup) and 1 Tbsp of plum extract. ‘Yeon-du’, a Korean soup soy sauce, adds a nice umami boost and convenience (2 Tbsp). If you have anchovy-kelp broth, you can use that instead of water for an even richer flavor. If Yeon-du isn’t available, half of a packet of instant anchovy broth mix will also work. Finally, add a pinch of ginger powder for warmth and 2 bay leaves for aroma.
Step 4
Here’s a little secret: don’t wait for the liquid to boil before adding the quail eggs! We’re going to add the quail eggs right from the beginning along with the other ingredients. Why? Cooking them together from the start allows the flavors to penetrate the eggs more deeply, resulting in a more delicious taste. Plus, it saves time!
Step 5
Now, let’s start the simmering process. Bring the pot to a rolling boil over high heat, then let it bubble for 1-2 minutes before reducing the heat to medium. Continue to simmer over medium heat for about 15 minutes. It’s important NOT to cover the pot during this stage, as it can lead to unwanted odors. After 15 minutes, the radish, onion, and green onion should look translucent. You can remove these vegetables now if you prefer, or leave them in to enjoy later.
Step 6
While the jangjorim is simmering, let’s prepare the garlic and kkwari gochu. Trim the stem ends of the whole garlic cloves. For the kkwari gochu, snip off both ends. This helps the peppers absorb the braising liquid better, making them more flavorful.
Step 7
Add the prepared garlic and kkwari gochu to the pot where the jangjorim has been simmering for 15 minutes over medium heat. Whole garlic cloves can break down if cooked for too long, so adding them partway through is ideal. If your garlic cloves are large, consider adding them about 5 minutes before the kkwari gochu. If you want to simplify, you can always cut the garlic cloves in half. After adding these, continue to simmer over medium heat for another 10 minutes. This final simmering step is crucial for achieving the perfect, delicious quail egg jangjorim.
Step 8
Look at that beautiful simmer! Your perfectly balanced, savory Kkwari Gochu and Quail Egg Jangjorim is ready. This dish is a hit with kids too! If you’re not a fan of kkwari gochu, try substituting with mushrooms for a different but equally delicious variation.
