Korean BBQ Quail

By Ji Young Jun

Serves 4
  • 6 quails
  • 130g soy sauce
  • 125g mirin
  • 65g gochujang (Korean chilli paste)
  • 85g sugar syrup (50/50 sugar and water)
  • 14g chilli powder
  • 150g castor sugar
  • 70g tomato sauce
  • 1 diced onion
  • 3 garlic cloves, finely chopped
  • 55g sweet chilli sauce
  • crushed peanuts and fried shallots for garnish

Clean the quails and cut in half with some kitchen scissors. Combine the rest of the ingredients to make the sauce. Marinate the quail in half of the sauce for one hour. Heat a pan or grill to medium heat. While cooking the quail, brush with the remaining sauce, continue to turn and baste with the sauce until they are cooked and the sauce becomes sticky. Sprinkle with fried shallot and crushed peanuts on top and serve with pickled radish.

Enjoy this dish with De Bortoli La Bohème Act Two Dry Pinot Noir Rosé

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