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.
Servings: 18 quail eggs
Calories:
Equipment
- 2 cup/ 1.5 L mason jar
Ingredients
- 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
Instructions
- 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!
Notes
*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.