There are some things that are cheap in Korea that are considered delicacies in other parts of the world. One of those is quail eggs. People don't think anything of them in Korea. You can get them raw next to the chicken eggs. But even better, you can get them already cooked and peeled in the refrigerator section. That makes things much easier when making this recipe.
- 1 packQuail Eggs, cooked and peeled
- 1 TBSP Sesame Oil
- 1/2 Onion, very finely diced
- 2 cloves Garlic, crushed
- 1/4 cup Kimchi, very finely chopped
- 1 TBSP Mayonnaise, preferably homemade or Korean/Japanese
- Drain and rinse the eggs.
- Slice the eggs in half.
- With a tiny spoon gently remove the egg yolks.
- Heat a pan on medium and add the sesame oil.
- When the sesame oil is heated, gently sautee the onion, garlic, and kimchi until soft, not brown.
- Let the onion and kimchi mixture cool a bit. Then add the mixture to the egg yolks with the mayonnaise.
- Mix thoroughly until it is a smooth, smooth paste.
- Get a clean plastic bag or piping bag.
- Put the yolk mixture in the bag and tie a know.
- Poke an ever so tiny hole in a corner with a knife.
- Carefully pipe the yolk mixture into each egg white.
- Serve immediately or refrigerate.
If you don't have precooked quail eggs, put them in a pot of cold water and bring to a low boil. Cook for eight minutes. Immediately chill in an ice bath or under running cold water. The remove the shells.
Normally, I would have garnished them with something like gochugaru or chiffonade sesame leaves. But the baby was also eating these. She can handle a little bit of spice but not much. These were gone in fifteen minutes.