STEP 1/14
Place two plates of quail eggs in a pot and add 1 tablespoon of salt and 1 tablespoon of vinegar.
STEP 2/14
Then pour water and boil it so that the quail eggs are fully submerged
STEP 3/14
Cover and boil quail eggs for 10 minutes.
STEP 4/14
Soak the boiled quail eggs in running cold water and let them cool enough
STEP 5/14
Put boiled quail eggs in an airtight container. Don't put too much at once, but put in a lot of space. Then, close the lid of the sealed container and shake the quail egg shell gently to break. If you shake it too hard, quail eggs may pop.
STEP 6/14
The hard quail eggs were softened by a calm crack. And when you peel it, it comes off easily.
STEP 7/14
In some cases, quail eggs may have shells attached to them, so wash them in running water and drain them.
STEP 8/14
And put quail eggs in a pot. Pour 8 tablespoons of soy sauce, 3 tablespoons of refined rice wine, 1 tablespoons of plum syrup, 2 tablespoons of oligosaccharide, and 2 cups of kelp anchovy broth and mix them evenly.
STEP 9/14
Put it on a gas stove and boil it.
STEP 10/14
When it boils evenly over high heat, lower the heat to medium to low heat.
STEP 11/14
Remove the foam that forms as it boils.
STEP 12/14
Add 1 tablespoon of sesame oil when the soup is boiled down to a small amount
STEP 13/14
Lastly, wash the 35 kkari peppers, remove the stalk, cut them into large pieces, and mix them evenly.
STEP 14/14
I added the pepper at the end so that it doesn't get too soft.
When you boil quail eggs, if you add vinegar and salt together, it doesn't pop and boils cleanly. And if you cool the boiled quail eggs enough in cold water and shake them in an airtight container, the hard quail egg shell breaks gently. Then the quail egg peel off very easily.