Soy Braised Quail Eggs

• 1 kgquail eggs (peeled)
• 200 mlsoy sauce
• 720 mlwater
• 70 gsugar
• 1dried kelp
• 16shishito peppers (optional)
• 10whole garlic cloves (optional)
• 3Cheongyang chili peppers (optional, omit for children)

1. 1

   Rinse the peeled quail eggs thoroughly 2 to 3 times under running water and drain.

2. 2

   Place the quail eggs in a deep pot or pan.

3. 3

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

4. 4

   Add the shishito peppers, whole garlic cloves, and Cheongyang chili peppers according to taste.

5. 5

   Bring to a vigorous boil over high heat.

6. 6

   Once it starts boiling, simmer for about 5 minutes to reduce, then turn off the heat.

   5 minutes
7. 7

   Let the braised eggs cool completely.

8. 8

   Once fully cooled, transfer the quail eggs and the braising liquid into an airtight container and store in the refrigerator.

If preparing for children, you can omit the Cheongyang chili peppers and shishito peppers. 1 cup of soy sauce may be a bit salty, so you can start with 2/3 cup, taste, and add more if desired. Let cool completely before transferring to an airtight container to refrigerate, and use clean utensils whenever serving.