Gochujang Braised Potatoes (Gamja Jorim) Hot Pot with Quail Eggs

Boil the quail eggs for 5 minutes. Immediately transfer to an ice bath. Once cool, peel the eggs and set aside.

In a large pot or Dutch oven, combine the potatoes, gochujang, gochugaru (if using), soy sauce, mirin, garlic, ginger, sesame oil, honey/sugar, and water/dashi broth.

Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are tender and easily pierced with a fork. Stir occasionally to prevent sticking.

Add the peeled quail eggs to the pot during the last 5 minutes of cooking time to warm them through and let them absorb some of the sauce. Gently stir to avoid damaging the eggs.

If the sauce is too thin, remove the lid and simmer for a few more minutes to reduce and thicken it.

In a separate pot, heat the broth for the hot pot.

To serve, arrange the braised potatoes and quail eggs in a serving bowl. Garnish with chopped green onions and sesame seeds.

Serve the gochujang braised potatoes and quail eggs hot pot style with the heated broth and individual bowls of cooked rice. Ladle some broth into each bowl.