Gochujang bloody mary with a soy-pickled quail egg

Portion size: Serves 1
Hands-on time 15 min, plus pickling
Difficulty: easy

Dairy-free

Vegetarian

Pollyanna Coupland

Food producer, delicious.

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This fun twist on the iconic hangover cure swaps Bloody Mary’s usual Worcestershire sauce and tabasco with gochujang, a fermented Korean chilli paste. It offers the same flavour profile of tang, fire and savouriness. The pickled quail egg, onion and cucumber garnish works in perfect harmony with the drink’s flavour, too.

And here’s our classic Bloody Mary recipe

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Ingredients

½ tsp gochujang
50ml vodka
150ml tomato juice
1 lemon wedge
1 celery stick
½ tsp black sesame seeds

For the pickles (optional)

6 quail eggs
2 baby cucumbers
75ml rice wine vinegar
75ml light soy sauce
½ tbsp mirin
6 silverskin pickled onions

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Method

Begin with the pickles – these can be made the day before or up to an hour before. Bring a small pan of water to the boil. Gently lower the quail eggs into it and cook for 3 minutes, then plunge into cold water to halt the cooking process. To peel, gently tap, then roll along the surface with a little pressure so you’re cracking the shell all the way round. It should then peel off easily. Rinse in cold water, then put in a container.
Slice the cucumbers into 1cm rounds and add to the container of eggs, then pour over the rice vinegar, soy sauce and mirin and leave to pickle for at least 1 hour or overnight in the fridge.
To make the cocktail, spoon the gochujang into a tall glass, then add 1 tsp of the pickle liquor from the garnish pickles and mix until loosened into a smooth paste. Pour in the vodka, top up with ice, then add the tomato juice, squeeze in the juice from the lemon wedge and stir well. Garnish with a skewer of pickled cucumber, quail egg and onion, a celery stick and black sesame seeds.
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