Soy-Braised Quail Eggs (Mechurial Jangjorim)

• 1 kgPeeled quail eggs
• 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 2 to 3 times under running water and drain thoroughly.

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 preference. Omit the spicy chili peppers if making for children.

5. 5

   Place over high heat and bring to a rolling boil.

6. 6

   Once the braising liquid comes to a boil, simmer for about 5 minutes longer to reduce slightly, then turn off the heat.

   5 minutes
7. 7

   Allow the braised quail eggs to cool completely.

8. 8

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

If preparing for children, you may omit the Cheongyang chili peppers and shishito peppers. Since 1 cup of soy sauce can be slightly salty, you can start with 2/3 cup, taste it, and add more if needed. Let it cool completely before transferring to an airtight container to store in the refrigerator, and use clean utensils whenever scooping out a portion.