Gochujang Braised Quail Eggs (Easy Korean Rice Side Dish)

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 Gochujang Braised Quail Eggs

Watch how to make it here 💛👇

This is a simple Korean-style quail egg dish that goes perfectly with rice.

It may look simple, but once you start eating, it’s hard to stop.

Ingredients

  • 25 quail eggs (steamed or boiled)
  • 1 tbsp gochujang
  • 1 tbsp ketchup
  • 1 tbsp tonkatsu sauce
  • 1 tbsp oligosaccharide syrup (or sugar)
  • 1 tbsp mirin
  • 1/2 tbsp soy sauce
  • 1 tsp garlic

Tools and ingredients I use are here ðŸ’›ðŸ‘‡https://www.amazon.com/shop/chungskfood


Instructions

1. In a bowl, mix gochujang, ketchup, tonkatsu sauce, syrup (or sugar), mirim, and garlic.  Tip: Just remember “about 1 tablespoon each”

2. Heat a little oil in a pan. Add the quail eggs and cook over medium heat until lightly golden.

3. Pour in the sauce and let it simmer. Stir gently so the eggs are coated evenly.


4. Taste and add a little soy sauce if needed. When the sauce thickens and color deepens, it’s ready.


Perfect with rice… and hard to stop eating 💛

Tips

  • Lightly browning the eggs adds more flavor
  • Sauce thickens quickly → don’t overcook
  • Best served over warm rice





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