Braised Quail Eggs and Konjac recipe - ingredients, nutrition and when to eat it
Braised quail eggs and konjac is a Korean side dish simmered in a soy sauce mixture until the liquid is mostly reduced.
Braised quail eggs and konjac is a Korean side dish simmered in a soy sauce mixture until the liquid is mostly reduced. The savory soy sauce, chewy konjac, and springy quail eggs go well together, making it a great addition to a rice meal.
Side dishes · 25 minutes to cook
Nutrition (per 311.5g serving): 154.3 kcal · protein 11.9g · carbohydrate 9.5g · fat 7.2g · sodium 1915.1mg
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: Blanching the konjac first helps reduce its distinctive smell.
Tips: To keep the quail eggs intact, don't stir vigorously as they simmer; gently shake the pot instead.
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Ingredients (1 serving)
- Quail eggs — 8 pc
- Konjac — 100 g
- Soy sauce — 1.5 Tbsp
- Sugar — 1 tsp
- Garlic — 1 clove
- Water — 0.5 cup