Wash 1 kg of quail eggs and drain them using a colander. Prepare the green and red chilies.

In a wok, mix 2 tbsp gochujang, 2 tbsp soy sauce, and 200 ml water.

Bring the mixture to a boil.

Add the quail eggs to the boiling mixture and stir gently over medium heat.

Slice the green and red chilies while the eggs are cooking.

Add the sliced chilies to the wok and continue cooking.

Add 2 tbsp corn syrup and cook until the sauce thickens and coats the eggs.