Soy Sauce Marinated Quail Eggs
These Korean-inspired soy sauce marinated quail eggs are made with canned eggs combined with garlic, sesame oil, and jalapeño, developing bold umami flavor after a 24-hour marinade with zero cooking required.
These Korean-inspired soy sauce marinated quail eggs are made with canned eggs combined with garlic, sesame oil, and jalapeño, developing bold umami flavor after a 24-hour marinade with zero cooking required.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Open the can of quail eggs and drain the water.
In a large jar, add the drained quail eggs and minced garlic.
Add the chopped green onions and thinly sliced jalapeño to the jar.
Add the sesame seeds, sesame oil, soy sauce, white vinegar, and sugar.
Top off the jar with a little water to ensure the eggs are covered.
Seal the jar tightly and shake well to combine all the ingredients.
Refrigerate and let the eggs marinate for at least 24 hours before serving.
Store in a sealed jar in the refrigerator for up to 2 weeks; the flavor intensifies the longer they sit.
Yes. Boil fresh quail eggs for 8-10 minutes, peel, and then marinate. Canned eggs skip this step entirely.
Keep them refrigerated in the marinade for up to 2 weeks. The flavor deepens as they sit longer.
Yes, this is ideal for make-ahead. Prepare the jar with all ingredients up to 2 weeks before serving.
Use neutral oil like vegetable or canola, though sesame oil's nutty flavor is key to the dish's character.
Remove jalapeño seeds for less heat, or add more sliced jalapeño. You can also omit it entirely for a milder version.
