Boil quail eggs (2-3 minutes) and/or chicken eggs (8-10 minutes). Peel and place them in the refrigerator.
6 chicken eggs, 10 quail eggs
In a pot, combine soy sauce, water, sugar, minced garlic, dried kelp, and black peppers. Bring it to a boil
1/4 cup soy sauce, 1 cup water, 2 tbsp sugar, 2 tsp minced garlic, 2-4 dried kelp, 3 chili peppers, black pepper to taste
Remove dried kelp. Add the eggs and chili pepper (optional)
Simmer on medium-low heat for 15 minutes, with the lid off. Occasionally stir gently. It's normal for the liquid to evaporate.
Taste the sauce and adjust if needed based on preference
Turn off the heat and let it rest for about 20 minutes before storing in an air-tight container
Eat immediately and/or refrigerate it for up to 3 days
