Category: Modern Korean, Top Posts, Top Posts - Winter
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.
Easy Kimchi Deviled Quail Eggs
Amount Per Serving
% Daily Value*
Total Fat11 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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.
Joe McPherson founded ZenKimchi in 2004. He has been featured and sourced in The New York Times, The Wall Street Journal, The Los Angeles Times, The Washington Post, CNN, KBS, MBC, SBS, Le Figaro, Travel + Leisure Southeast Asia, Harper’s Bazaar Korea, The Chosun Weekly, and other Korean and international media. He has consulted for "Parts Unknown with Anthony Bourdain," The Travel Channel’s “Bizarre Foods with Andrew Zimmern,” Lonely Planet, National Geographic, Conde Nast Traveler, the PBS documentary series “Kimchi Chronicles,” and other projects in the UK, Canada, and Australia featuring celebrity chefs such as Gizzi Erskine and Gary Mehigan. Mr. McPherson has written for multiple Korean and international publications, including SEOUL Magazine, JoongAng Daily, The Korea Herald, Newsweek Korea and wrote the feature article for U.S. National publication Plate magazine’s all-Korean food issue. He has acted as dining editor for 10 Magazine and was on the judging panel for Korea for the Miele Guide. He spoke at TEDx Seoul on Korean food globalization, at TED Worldwide Talent Search on the rise of Korean cuisine, and in New York City on Korean Buddhist temple cuisine. The company ZenKimchi International organizes food tours for tourists and corporations and acts as a media liaison for foreign and Korean media and local restaurants and producers.