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🔔 Quail Egg Shishito peppers (Kkwarigochu) side dish. (1T=rice spoon)
Shishito peppers (Kkwarigochu) 170g, boiled quail eggs 300g, salt 1/2T, plum syrup 1T, minced garlic 1/2T (5g), red pepper powder 1/2T (4g), oligosaccharide 1T, doenjang 2T (35g), gochujang 1T (30g), sesame oil 1T, sesame seeds 1/2T.
✨ Quail Egg Shishito peppers (Kkwarigochu) side dish.
1. Remove the stems from the washed Shishito peppers (Kkwarigochu). 2. Add 1/2T salt and Shishito peppers (Kkwarigochu) to boiling water and blanch for 2 minutes on high heat.
3. After 2 minutes, add quail eggs and blanch for 1 minute.
+ If you are using boiled quail eggs sold at the market, cook like this. If you are boiling them yourself, blanch only the shishito peppers for 3 minutes.
4. Rinse in cold water.
5. Wipe off the moisture from the Shishito peppers (Kkwarigochu).
6. Mix 1T plum syrup, 1/2T minced garlic (5g), 1/2T red pepper powder (4g), 1T oligosaccharide, 2T doenjang (35g), 1T gochujang (30g), and 1T sesame oil.
7. Add quail eggs and mix.
8. Add Shishito peppers (Kkwarigochu) and mix.
9. Add 1/2T sesame seeds and mix.
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