I'm impressed. The wife said they were too salty, I found them to be really good. I did omit the onion and will add more Thai chili on the next batch and I found them not spicy at all. The mix of the 2 vinegars with the brown sugar is well balanced. This is much more than what I expected from a pickled quail egg.
Stephen H - if you see/watch/know more about cooking, that is not true. Certainly, one CAN substitute one for the other, but flavor-wise they have different flavor profiles. It’s like saying black pepper is the same as chili pepper - which is why BOTH may be added to the same dish.
Thank you for the great recipe
so good I wish we could like it twice
I'm impressed. The wife said they were too salty, I found them to be really good. I did omit the onion and will add more Thai chili on the next batch and I found them not spicy at all. The mix of the 2 vinegars with the brown sugar is well balanced. This is much more than what I expected from a pickled quail egg.
Korean recipe! Good job!!!
but what are the proportions for the sauce!
Just buy the canned ones
Adding salt to soy sauce? That's like adding sugar to your cola.
Stephen H - if you see/watch/know more about cooking, that is not true. Certainly, one CAN substitute one for the other, but flavor-wise they have different flavor profiles. It’s like saying black pepper is the same as chili pepper - which is why BOTH may be added to the same dish.