Gochujang quail eggs (easy banchan!)

These spicy quail eggs are slightly spicy, tangy, and sweet with a glossy sauce that coats every bite beautifully.

Canned quail eggs (super affordable!) are a pantry staple for me, and this banchan has become one of my go-tos. I hope it becomes one of yours too! 🤭

INGREDIENTS

• 1/2 Tbsp neutral oil

• 1/2 Tbsp toasted sesame oil

• 1 scallion, chopped

• 3 minced garlic cloves

• 2 Tbsp gochujang

• 1 Tbsp ketchup

• 1 Tbsp chili crisp

• 2 Tbsp honey

• 1 Tbsp soy sauce

• 1/2 Tbsp rice vinegar

• 14 oz cooked quail eggs (two 15 oz canned quail eggs in water)

• Rice for serving

• Toasted seaweed (optional)

* Serves 2 to 3

INSTRUCTIONS

1. In a skillet over medium-low heat, heat the neutral oil and toasted sesame oil, then cook the scallions and minced garlic until fragrant, about 1 to 2 minutes. Add the gochujang and cook until it slightly caramelizes. Turn off the heat, then stir in the ketchup, chili crisp, honey, soy sauce, and rice vinegar. Turn the heat back on and cook until the sauce thickens slightly.⁣⁣

2. Add the drained, cooked quail eggs to the pan and spoon the sauce over them until evenly glazed.⁣⁣

3. Serve over rice with some crispy seaweed, and enjoy!⁣

NOTE: If you don’t have quail eggs, regular boiled eggs work just as well!