Rinse the quail eggs lightly and prepare them. You can increase the quantity slightly if desired.

Heat a pan with 2-3 tbsp vegetable oil and fry the quail eggs until golden and slightly crispy.

Prepare Vienna sausages by scoring them with a knife for better seasoning absorption.

Optionally, blanch the sausages in boiling water to remove additives, then rinse under cold water.

Add the fried quail eggs and prepared sausages to the pan.

Pour 200ml water into the pan.

Add 3 tbsp jajang powder and 1 tbsp sugar. Stir until the powder dissolves and the sauce thickens.