I’m certain that coquetas love quail eggs. huevitos codorniz.
Now imagine Korean marinated Mayak eggs with a twist. They are micro. Adorable.
I’ll give you the rough recipe because I’m not much for measuring. Just like my hairdressing, I cook intuitively.
I hard boiled the quail eggs just like any other egg, then peeled them in cold water. Once my micro eggs were peeled, I dropped them into a concoction of gochujang, sesame oil, sesame seeds, rice vinegar, soy sauce, chili crisp, chopped garlic, and lots of ginger. Oh and a pinch of fermented garlic honey.
I covered the marinade with a paper towel to ensure the eggs were fully submerged, then left them to refrigerate until the next day.
The next day, I made a cucumber salad and some cheesy ramen, which created the perfect little nest for my seasoned eggs.
Delightful.
Besitos A
.
.
.
