If you had watch KDrama “Its OK not to be OK” on Netflix, this is the Korean banchan / side dish that Ko Moon-young loves with her rice. The drama made me want to try these braised quail eggs too!
It is also hard to find kids-friendly Korean side dishes which my kids will enjoy. I made these braised quail eggs the non spicy way as my youngest girl is still not very good with spicy food.
I use precooked quail eggs that comes in a packet (or sometimes in cans) as they save me so much time. You should be able to find them in your supermarkets too.
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Korean Banchan Braised Quail Eggs
- 1 Pot
- 30 Quail Eggs Use Precooked ones to save time
- 10-15 Garlic peeled
- 280 ml Water
- 4 Kelps
- 50 ml Korean Soy Sauce
- 1 tbsp Cooking Sake
- 1 tbsp Raw Sugar
Treatment to Precooked Quail Eggs in brine
- Drain the brine from the precooked quail eggs
- Rinse the eggs
- Add some water in a pot and bring to boil
- Add the eggs and boil them for about 1 min
- Remove the eggs and set aside.
Braising the Quail Eggs
- In an empty pot, add these ingredients and bring them to boil280 ml Water, 4 Kelps, 50 ml Korean Soy Sauce, 1 tbsp Cooking Sake, 1 tbsp Raw Sugar, 10-15 Garlic
- After boiling for 2 mins, remove and discard the kelps
- Add the quail eggs and braise for 10 mins in medium heat. Gently stir the eggs around so that they have an even braised colour.
- It's done! Transfer to an airtight container and store them in the fridge for up to 2 weeks.