Ingredients

 

Quail

  • 8 whole semi boned quail
  • 8 breasts
  • 3 tbsp Korean chili flakes
  • salt
  • 3 tbsp olive oil
  • 1 tbsp sesame oil

Quail Sausage

  • 16 quail legs deboned of their meat
  • 6 oz chicken breast
  • 4 tbsp hoisin
  • 4 tbsp fermented black bean chili paste
  • 3 tbsp chopped cilantro
  • 1/4 cup green onion
  • 1 tbsp sambal
  • salt

Mushroom Stuffing

  • 4 oz maitake mushroom
  • 4 oz beech mushroom
  • 4 oz shiitake mushroom
  • 2 tbsp ginger
  • 2 tbsp garlic
  • 3 tbsp fermented chili bean paste
  • 1/4 cup soy sauce
  • 3 tbsp chopped cilantro
  • 1/4 cup green onion
  • 3 tbsp sesame oil
  • salt

Cabbage

  • 2 small head Savoy cabbage blanched
  • 12 oz snow peas blanched
  • 2 tbsp soy
  • 1 tbsp fermented chili bean paste
  • salt

Persimmon Chutney

  • 4 persimmon small diced
  • 2 jalapeños small diced
  • 1/4 onion small diced
  • 1/2 cup rice wine vinegar
  • 1/2 cup sugar
  • 1 yuzu zest
  • 2 shiso leaves
  • 1 tbsp oil
  • salt

Nutritional information

Calories: 505kcalCarbohydrates: 68gProtein: 102gFat: 48gSaturated Fat: 12gTrans Fat: 1gCholesterol: 354mgSodium: 1296mgPotassium: 2080mgFiber: 9gSugar: 21gVitamin A: 3314IUVitamin C: 153mgCalcium: 155mgIron: 24mg

Prep Time 40 mins
Cook Time 1 hr 20 mins
Total Time 2 hrs
Servings 8 people

For the Mushroom Filling

  • In a large sauté pan on medium high heat add sesame oil, ginger, all the mushrooms and a pinch of salt. Cook for 5 minutes and then add garlic and bean paste. Cook for 1 minute and then add soy sauce. Cook the mushrooms until there is hardly anymore liquid.
    Add the cilantro and green onions. Season with salt if need be, then allow everything to cool to room temperature. Once cooled place everything in a food processor and pulse a few times until you get the mix chopped down to a small dice size.
    Take the filling out of the food processor and either set aside if you are ready to stuff the quail or keep in the refrigerator until ready to use.

For the Quail Sausage

  • Place quail leg meat, chicken, hoisin, black bean paste, sambal, and salt into a food processor. Puree until smooth and well combined. Then add the green onions and mix well. Take a small amount of the sausage and cook it in a pan thoroughly on both sides (think tiny hamburger 2-3 mins roughly) to test the flavor of the sausage.
    Taste it and then make any adjustments with the seasoning if need be. Set aside in the refrigerator until ready to stuff the cabbage.
    To stuff the cabbage simply take your blanched cabbage leaves and place one or two leaves depending on the size of the leaves and place inside a small cookie cutter (1 inch ring) the cabbage leaves hanging over the edge of the cookie cutter (so it should look like a cabbage leaf inside a cookie cutter ring with the leaves overlapping the ring mold.
    Then take a spoonful of the quail sausage and place it inside the cabbage. Fold the edges over the sauce and pressed down slightly to make a tight little package. Then flip over the cabbage and remove the ring. You should be left with a little cabbage bundle. Continue the process with the remaining sausage and cabbage.

For the Quail

  • Place quail, oils, and Korean chili flakes into a bowl or plastic bag with a pinch of salt. Marinate for at least 30 minutes. Then take the quail and stuff the breast with the mushroom stuffing.

For the Persimmon Chutney

  • In a small saucepan add onion, jalapeño and a pinch of salt. Cook for 2 minutes and then add the vinegar and sugar. Bring to a boil, then add the persimmon and zest; turn down to a simmer.
    Cook 10-15 minutes until the chutney thickens and coats a spoon. Season with salt if need be and cool completely. Finish with fresh chopped shiso.

To Finish

  • Take your quail breast and season with salt on the breast side. In a large sauté pan on medium to medium low heat (you don’t want the pan too hot because it will burn the Korean spice) add a touch of oil and then place your quail in the pan breast side down. Season the back side of the quail with a little salt. Meanwhile place the stuffed cabbage in a large sauté pan with 1/4 inch of water.
    Place a lid on top of the pan and turn on medium high heat. Cook the stuffed cabbage for roughly 10 minutes or until the sausage is firm and cooked through. After 4 minutes of the quail breast cooking flip over and continue cooking for another 4-5 minutes. Then take the quail out and add the snow peas to the pan along with soy sauce and bean paste. Cook for 2-3 minutes just to get them hot. Season with salt if need be.
    Add one quail breast to the plate. Add a spoonful of the persimmon chutney next to the breast. Then add the sausage stuffed cabbage to the plate. Finish with the snap peas. Serve and enjoy!
    Korean Quail recipe with persimmon

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