Braised Quail Eggs, Simmering in Broth Makes the Flavor So Much Deeper Even Without Regular Eggs

Steps

1. 1

   Add 1/4 radish, 1 stalk green onion, 5 cheongyang chili peppers, 4 sheets dried kelp, and 1.5L water to a pot, cover and boil for 20 minutes to make broth.

2. 2

   While the broth is boiling, slice the king oyster mushrooms lengthwise and rinse the peeled quail eggs.

3. 3

   After 20 minutes, remove all broth ingredients, add quail eggs, mushrooms, 2/3 cup dark soy sauce, 2T plum extract, 2T corn syrup, 2T mirin, and 2T sugar, and simmer uncovered over high heat for 20 minutes.

4. 4

   Add wild garlic and boil for 1 minute to infuse the sauce with fragrance.

5. 5

   Remove the wild garlic, cut into bite-sized pieces, and make a wild garlic sauce by combining 1 ladle of braising liquid with 2T red pepper powder and 1/2T perilla oil to serve alongside.