Braised Quail Eggs

• 1 kgPeeled quail eggs
• 200 mlDark soy sauce
• 720 mlWater
• 70 gSugar
• 1Kelp
• 16Padron peppers (Optional)
• 10Whole garlic (Optional)
• 3Cheongyang peppers (Optional, omit for children)

1. 1

   Wash the peeled quail eggs 2 to 3 times thoroughly in running water and drain.

2. 2

   Place the quail eggs in a deep pot or pan.

3. 3

   Add the soy sauce, water, sugar, and 1 piece of kelp.

4. 4

   Add padron peppers, whole garlic, and Cheongyang peppers according to taste. If making for children, omit the spicy peppers.

5. 5

   Place over high heat and bring the liquid to a boil.

6. 6

   Once the liquid starts boiling, simmer for about 5 more minutes and turn off the heat.

7. 7

   Let the braised quail eggs cool sufficiently.

8. 8

   Once completely cooled, put the quail eggs and the braising liquid together into an airtight container and store in the refrigerator.

Cheongyang peppers and padron peppers can be omitted if children are eating. Since 1 cup of soy sauce can be somewhat salty, you may want to start with 2/3 cup, taste, and add more if needed. It is recommended to cool completely, store in an airtight container in the refrigerator, and serve with clean utensils each time.