Classic Korean Braised Eggs (Gyeran Jangjorim)
Classic Korean Braised Eggs (Gyeran Jangjorim)
Simple Recipe for Delicious Soy Sauce Braised Eggs (Gyeran Jangjorim)
Here’s a recipe for Gyeran Jangjorim, a classic Korean side dish that can be enjoyed for 3-4 days. It’s a simple yet satisfying meal, perfect for solo dining. This savory and sweet braised egg dish is a true ‘rice thief’!
Main Ingredients- 8 Eggs
- 70ml Soy Sauce (approx. 5 Tbsp)
- 30ml Oligosaccharide (approx. 2 Tbsp)
- 2 Tbsp Mirin (Rice Wine)
- 2 Tbsp Brown Sugar
- 500ml Water (approx. 2.5 cups)
- 5g Dried Kelp (Kombu, approx. 5x5cm piece)
- 15g Ginger (sliced)
- 40g Onion (approx. 1/4 medium, thinly sliced)
- 15g Green Onion (approx. 1/4 stalk, cut into large pieces)
For Boiling Eggs- 1.4L Water (approx. 7 cups)
- 0.7 Tbsp Coarse Salt
- 1.4L Water (approx. 7 cups)
- 0.7 Tbsp Coarse Salt
Cooking Instructions
Step 1
To ensure the eggshells peel easily, take eggs from the refrigerator about 2-3 hours before boiling to let them reach room temperature. This prevents the cold eggs from cracking and makes peeling much smoother.
Step 2
Fill a pot with enough water (1.4L) to cover the eggs completely. Add 0.7 Tbsp of coarse salt. Salt helps to firm up the egg whites and aids in peeling. Place the pot over high heat on the stove.
Step 3
Once the water starts to boil, gently stir the eggs in one direction. This technique helps to center the egg yolks for a more appealing presentation in the finished dish.
Step 4
When the water comes to a rolling boil, maintain high heat and cook the eggs for exactly 10 minutes. Be careful not to overcook, as this can make the yolks dry and crumbly.
Step 5
After 10 minutes of boiling, immediately transfer the eggs to a bowl of cold water. Let them cool down completely; this temperature shock makes the shells much easier to remove.
Step 6
Once the shells are peeled, rinse the eggs gently under cold running water to remove any small shell fragments or impurities.
Step 7
Prepare the aromatics to reduce any potential ‘eggy’ smell and add depth of flavor. Get your dried kelp (5g), sliced ginger (15g), and large-cut green onion (15g) ready. Thinly slice the onion into about 3mm thick strips.
Step 8
Now, let’s make the braising liquid! Place the boiled and peeled eggs into a pot.
Step 9
Add 500ml of water to the pot, followed by 70ml of soy sauce, 30ml of oligosaccharide, 2 Tbsp of mirin, and 2 Tbsp of brown sugar.
Step 10
Stir gently with a spatula until the sugar is fully dissolved. Then, place the pot back on the stove over high heat to bring it to a boil.
Step 11
Once the braising liquid starts to simmer vigorously, add all the prepared ingredients: sliced onion, ginger, green onion, and dried kelp. Give it a gentle stir to combine.
Step 12
As soon as the liquid comes to a boil again, cover the pot with a lid and reduce the heat to medium-low. Let it simmer gently for about 30 minutes, allowing the eggs to absorb the delicious soy sauce flavor.
Step 13
Around the 20-minute mark, open the lid and carefully turn the eggs over to ensure even seasoning. Check the braising liquid level; if it seems too reduced, you can add a little more water as the evaporation rate can vary depending on your stove’s heat. This step ensures the eggs don’t dry out.
Step 14
After the full 30 minutes of simmering, your delicious Gyeran Jangjorim is ready. Turn off the heat.
Step 15
Remove and discard all the aromatics (kelp, ginger, green onion) that were added to the braising liquid. They have served their purpose in flavoring the sauce.
Step 16
Allow the braised eggs to cool slightly. Transfer them to an airtight container and store them in the refrigerator. Enjoy your homemade Gyeran Jangjorim for up to 3-4 days as a fantastic, ready-to-eat side dish!
