Korean Banchan Braised Quail Eggs
This braised quail eggs Korean banchan is well like by my family. This is the non-spicy version and thus it is kids friendly recipe.
Equipment
- 1 Pot
Ingredients
- 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
Instructions
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.