Soy-Braised Eggs, Stir-Frying in Soy Sauce Before Adding Water Makes It Taste Different
요리왕비룡 Korean Food Cooking
March 2, 2026
Gochujang Braised Quail Eggs - Covering and Simmering on Low Heat Infuses All the Way Through
- Cook time
- 25 min
- Difficulty
- 1 out of 5 stars
- Servings
- Serves 4
Ingredients
Tap to check offServes 4
Steps
Mince the onion, wrinkled peppers, and green onion.
Wash the peeled quail eggs twice in water and drain in a strainer.
Heat olive oil 1T in a pot, add minced onion and minced garlic 1T, and saute until golden.
Turn off the heat and add gochujang 2T, ketchup 2T, corn syrup 3T, dark soy sauce 2T, and 1.5 cups water; stir to dissolve the sauce.
Add quail eggs, turn on the heat, bring to a vigorous boil, then cover and simmer on low heat for 15 minutes.
Remove the lid, add green onion and wrinkled peppers, and simmer for 3 more minutes.
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