Quail Eggs Braised in Gochujang recipe - ingredients, nutrition and when to eat it
Quail eggs are simmered in gochujang sauce until glossy, making a bite-sized side dish.
Quail eggs are simmered in gochujang sauce until glossy, making a bite-sized side dish. With a chewy texture and a sweet, spicy flavor, they’re just right for adding another dish to the table.
Side dishes · 20 minutes to cook
Nutrition (per 240.5g serving): 214.1 kcal · protein 15g · carbohydrate 15g · fat 9.9g · sodium 1783.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Roll the quail eggs around occasionally as they simmer so they don’t stick to the bottom of the pot.
Tips: If the sauce reduces too quickly, add a tablespoon or two of water and keep the heat low.
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Ingredients (1 serving)
- Peeled quail eggs — 10 pc
- Gochujang (Korean chili paste) — 1 Tbsp
- Soy sauce — 1 Tbsp
- Sugar — 1 tsp
- Minced garlic — 0.5 tsp
- Water — 0.5 cup
- Toasted sesame seeds — 0.5 tsp