I first started making Korean quail eggs at home in Sens, France http://cookinginsens.wordpress.com/2011/12/09/ginger-sesame-coquelet-with-korean-quail-eggs/. The only kind of chillies I could find were those mild, French kind for babies and M. Parret. Still, the eggs were good enough to repeat and I have many times.
Today I had real, lethal, burning chillies. Asian chillies for adults. Asian, fire-eating adults and crazy old ladies from Texas I swear to you, I tasted one of the pieces of garlic that had just boiled along side the chillies and it “set my soul on fire.” For some odd reason that I can’t even explain to myself , I felt the need to wipe away the tears that were cascading down my face, and then had to spend 15 minutes in the bathroom, rinsing my eyes out with baby shampoo. These are truly the best Korean quail eggs I’ve ever made!
Anyway. I wanted to make quail eggs in a salad today but needed an additional item for the salad. The freezer is always happy to cooperate and I found 3 half chicken breasts from the commissary but, as my husband likes to point out, they are imports from France.
My inspiration for the barbecued chicken came from Korean Bapsang http://www.koreanbapsang.com/2012/03/dak-bulgogi-korean-bbq-chicken.html#.UUGdbxysh8H. My recipe is almost the same but I didn’t use the brown sugar and, to be honest, played fast and loose with the other ingredients. So see above link for the authentic.
Dak Bulgogi Salad
3 chicken breast halves, sliced
3 tbsp tamari soy sauce
1 1/2 tbsp lemon juice
1 tbsp honey
1 tbsp hon-mirin
2 large cloves garlic, microplaned
1/2 inch ginger, microplaned
1 tbsp sesame oil
Mache or other salad greens
1/2 red bell pepper, thinly sliced
Korean quail eggs
2 scallions, sliced
Wild sesame seeds
Peanut flavored dressing from yesterday http://cookinginsens.wordpress.com/2013/03/13/langue-de-veau-laotian/
Mix the soy sauce, lemon juice, honey, hon-mirin, garlic, ginger and sesame oil together. Put the chicken slices in a zip lock bag and pour over the marinade. Refrigerate for 1-2 hours. Drain the chicken, reserving the marinade.
In a hot skillet, cook and caramelize the chicken, adding 2-4 tbsp of the reserved marinade while cooking.
Place the salad greens on plates, then top with the chicken, bell pepper and quail eggs. Sprinkle with the scallions and sesame seed. Serve with peanut dressing.