top of page

Bulgogi Brisket Scotched Quail's Eggs

Okay, so this isn’t the easiest recipe - it is just so delicious that I couldn’t help but include it. It requires a bit of technique, but it is by no means out of reach for the home cook. Most of the steps can be done in advance and if bulgogi sausage isn’t to your taste - you can swap it out for any other type of sausage (you can purchase your favourite kind of sausage and just take the meat out of the casing) and the recipe will still work.

I love playing around with and fusing flavours from cultures around the world. This is a British/Korean mash-up incorporating bulgogi - hands down one of my favourite Korean dishes. I’ve chosen ground brisket because the fat content is just right for sausage making - you can use another cut of beef if you like, but you don’t want to use anything too lean. Sausages need fat to cook and without enough fat, your sausages will be dry, crumbly and too dense. If you’re unsure, ask your butcher. My local butcher is always a great resource for helping me find the right ingredient for what I would like to cook. They also have a lot of product in the back that they don’t necessarily put out.

You can also change the type of egg that you use (if you change the type of egg, adjust the soft boiling time accordingly). I really love using quail eggs because of their size - you can eat the whole scotched egg in 2-3 bites - which, with the runny yolk, makes it easier to handle. It is also a very rich dish and I recommend serving with kimchi, pickled vegetables or something else on the more acidic side to cut through some of that richness.

In the above picture, I have served the bulgogi brisket scotched eggs on a bed of black jasmine rice with some kimchi, pickled carrots and daikon.

Bulgogi Brisket Scotched Quail's Eggs

Serves: 6-8

Inactive Prep Time: 24 hours

Active Cooking Time: 60-90 minutes (depends on how quickly you can peel the eggs)


1.5 lb ground brisket

⅓ cup bulgogi marinade

18 Quail’s eggs

1 cup breadcrumbs

1 tsp salt

1 tsp 5 spice

1 chicken’s egg

Vegetable oil for frying (amount depends on size of receptacle you are using, at least 4 cups)

Step 1: The night before: combine bulgogi marinade and ground brisket and mix well. Cover and keep in the fridge overnight.

Step 2: Soft Boil the quail’s eggs. Egg whites and egg yolks cook at 2 different temperatures (the whites cook at a lower temperature - so, they cook faster) and with soft-boiling, we are trying to accomplish a fully cooked egg white with a runny egg yolk. To do this, timing is imperative, so it is important to set up your environment (mis en place - everything prepped and in place). You will be boiling the eggs for 2.5 minutes exactly and then removing them right from the boiling water into a bowl full of ice water. This stops them from continuing to cook so that you achieve the perfect cooked egg white and runny yolk combination. You will need a pot of boiling water, a bowl of ice water, a slotted/ mesh covered spoon, and a timer.

Step 3: Peel the eggs once they are cool. This can be a little tricky since they are so small. I have found that if you gently tap the bottom onto the counter until it starts to crack, the shell will come off easier if you then continue to peel the egg in a bowl of water. You may break one or two as you go - don’t sweat it. This recipe accounts for losing a couple eggs - it really is inevitable - especially if this is your first time doing it.

Step 4: Time to wrap your eggs in your marinated sausage meat. Flatten some sausage mixture over your palm and gently place an egg inside of it. Fold the sausage over the egg and cover the entire surface (you should not see any egg- it should look like a meatball). Try to keep the thickness the same throughout. I like to roll the final ball in my hands - kind of like shaping a snowball - to make it smooth and try to even everything out. Lay out the finished balls on a baking sheet with parchment paper. If you like - they can be covered and stored in the fridge at this stage until you are ready to cook them.

Step 5: Time to bread them! In a small bowl, beat the chicken’s egg and add 1 tbsp of water - make sure it is a homogeneous mixture. In a second, larger bowl, mix the breadcrumbs, 5 spice and salt together. One ball at a time, coat completely with the egg wash and shake off the extra drippings, then move it to the breading bowl and completely cover until there are no longer wet spots. Set aside on a tray.

Step 6: Ready to deep fry! Set your deep fryer or pot of vegetable oil between 350-375 degrees Fahrenheit. If you would like to know how to deep fry on the stove, check out this great article by Serious Eats: How to Deep-Fry at Home Without a Deep-Fryer. Do not overcrowd the fryer or the temperature will drop too drastically and your scotched eggs will end up soggier than you’d like them. Fry each batch for 6-7 minutes. Remove from oil using a slotted metal spoon and place on a rack overtop of a sheet pan so that any excess oil can drip off.

Serve while hot. Enjoy!

21 views0 comments
Post: Blog2_Post
bottom of page