Korean Soy Sauce Quail Eggs
Nothing beats the comfort and delicious ease of Korean Soy Sauce Quail Eggs. A classic Korean side dish for a reason! Petite, salty-sweet, umami-flavor bombs! A subtle hint of spicy makes these especially irresistible.
Prep Time18 minutes mins
Cook Time5 minutes mins
Marinating Time8 hours hrs
Keyword: Quail Eggs, Soy Sauce
Servings: 18 quail eggs
Author: The Subversive Table | Lis Lam
- 18 quail eggs
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup sugar
- 1 garlic clove (minced)
- 2 green onions (minced)
- 1 red chili pepper, optional (minced with seeds) *can be subbed with 1 jalapeno pepper
Cook quail eggs. In a medium saucepan, cover quail eggs with cold water. Bring to a boil and simmer for 4 minutes. Drain water and immediately transfer eggs to a bowl with cold water and 1 cup ice cubes to chill.
Make soy sauce marinade. While the quail eggs boil and chill, assemble the marinade. In a 1.5L jar (I use a large jam jar), add remaining ingredients: soy sauce, water, sugar, garlic, green onions, red pepper. Stir with spoon until sugar dissolves. Set aside.
Peel quail eggs. When the quail eggs are cold, peel carefully. Immediately drop them into the marinade-filled jar. Repeat for all 18 eggs. Cover and refrigerate overnight or for 24 hours.
Serve and enjoy! When ready to serve, spoon eggs and sauce into a small serving dish. Or, spoon eggs and sauce directly on top of rice. Enjoy!
*To peel the quail eggs, crack the shell first. Tap each end (top and bottom) on a clean cutting board. Then grab one end of the egg shell and gently peel in a spiral. There is a thin layer of clear egg protein that holds the shell together. Make sure to pinch a bit of the egg protein when peeling for easier shell removal.
**The red pepper is optional. If you don't like things spicy, leave this out.
***Keep the soy sauce quail eggs in the fridge, tightly sealed, for about 5 days. Be careful of cross-contamination and be sure to peel the eggs with clean hands. When serving, use a clean spoon every time.