Braised Soy Sauce Eggs with Beer (Lee Sang-yeop’s Style)
Braised Soy Sauce Eggs with Beer (Lee Sang-yeop’s Style)
A Unique Side Dish: Lee Sang-yeop’s Beer-Braised Eggs Recipe for a Rich Flavor
Egg yolk soy sauce braised eggs are a staple side dish, perfect for a solo meal or as a convenient pantry item. Just take out one or two eggs, mix with rice, and you have a simple yet satisfying meal. This time, I tried making the special ‘Beer-Braised Soy Sauce Eggs’ from the TV show ‘Pyeonstorang’, as demonstrated by Lee Sang-yeop. The chewy texture of the pan-fried eggs combined with the deep, smooth flavor from braising in beer is simply exquisite.
Main Ingredients- 10 Hard-boiled eggs
- 500ml Beer
- 50g Butter
- 2 Tbsp Soy Sauce
- 1 Tbsp White Sugar
- 1 Tbsp Oyster Sauce
- 1 handful Dried Shiitake Mushrooms (approx. 5-6)
- 2 Korean Green Chilies
- A little Scallion (for garnish)
- A little Toasted Sesame Seeds (for garnish)
For Boiling Eggs- Plenty of Water
- 0.5 Tbsp Coarse Sea Salt
- Plenty of Water
- 0.5 Tbsp Coarse Sea Salt
Cooking Instructions
Step 1
First, prepare the additional ingredients. Soak the dried shiitake mushrooms in lukewarm water for about 30 minutes until softened, then slice them into bite-sized pieces. If you don’t have dried shiitake mushrooms, you can use one fresh shiitake mushroom, thinly sliced. Finely mince the two Korean green chilies after removing the seeds. Chop the scallions finely for garnish.
Step 2
Place the 10 eggs in a pot and add enough water to cover them generously. Adding 0.5 Tbsp of coarse sea salt will help the eggshells peel off easily and make the eggs firmer. (This is for 10 eggs; feel free to adjust the quantity to your preference. Lee Sang-yeop used 15 eggs.)
Step 3
Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to medium and cook for 10-15 minutes. For a softer, more custardy egg, you can cover the pot and boil for 25 minutes. (Lee Sang-yeop boiled his for 25 minutes.)
Step 4
Immediately transfer the boiled eggs to cold water to cool them down. This causes the eggshells to contract, making them much easier to peel. Once all shells are removed, rinse the eggs gently under running water.
Step 5
After peeling, use a knife to make shallow scores on four sides of each egg. Be careful not to cut into the yolk. Make two scores on the flatter front side and two on the back side. This will help the soy sauce marinade penetrate better, making the eggs more flavorful.
Step 6
Now, let’s start the pan-frying process. Add the peeled eggs and 50g of butter to the pot. Butter adds a wonderful richness.
Step 7
Cook over medium-high heat, gently rolling or swirling the eggs in the melting butter until they are lightly golden brown. Pan-frying in butter gives the eggs a slightly chewy and springy texture, which enhances the overall flavor when braised.
Step 8
Once the eggs are nicely browned, carefully pour in 500ml of beer. The beer helps to cook off any alcohol and removes any unwanted eggy smell, adding a subtle depth to the flavor.
Step 9
Next, add 2 Tbsp of soy sauce for a savory and deep umami flavor.
Step 10
Add 1 Tbsp of white sugar for sweetness. You can also use corn syrup or rice syrup if preferred.
Step 11
Finally, stir in 1 Tbsp of oyster sauce to further enhance the overall deliciousness.
Step 12
Stir everything well with a spatula to combine the sauce ingredients. Then, bring to a simmer over medium-high heat and let the sauce reduce until it’s thick and glossy. Adjust the heat as needed to prevent burning, keeping an eye on the liquid level as it reduces. Controlling the heat based on the sauce’s consistency is key.
Step 13
Initially, there might seem to be a lot of beer and soy sauce, but as it simmers, the liquid evaporates quickly, and the sauce reduces faster than you might expect. Keep an eye on it to prevent sticking.
Step 14
Stir the braised eggs occasionally with a spoon to ensure the sauce coats them evenly. This helps the delicious marinade seep into every part of the egg.
Step 15
When the sauce has reduced to about one-third of its original volume, add the soaked shiitake mushrooms and minced Korean green chilies. The shiitake mushrooms add an aromatic depth, and the green chilies provide a pleasant spicy kick.
Step 16
Continue to simmer for a little longer, stirring to allow the flavors to meld together. Cook until you reach your desired sauce consistency. Congratulations, Lee Sang-yeop’s special Beer-Braised Soy Sauce Eggs are now complete!
Step 17
Transfer the finished braised eggs to a serving plate. Garnish with the chopped scallions and a sprinkle of toasted sesame seeds for a beautiful presentation and added flavor. This is incredibly delicious served over hot rice!
