Homemade Korean “Stone-Baked” Eggs (Baengbanseok Gyeran)
Homemade Korean “Stone-Baked” Eggs (Baengbanseok Gyeran)
Easy Korean Stone-Baked Eggs Recipe, Authentic Korean Spa Eggs at Home, How to Make Baengbanseok Gyeran, How to Store Stone-Baked Eggs
Enjoy the authentic chewy and savory taste of Korean stone-baked eggs right in your own home! This recipe uses a rice cooker for ultimate simplicity, making it easy for anyone to achieve perfect results.
Ingredients- 10 eggs
- 1 Tbsp white vinegar
- 0.5 – 1 Tbsp coarse sea salt
- 300ml purified water
Cooking Instructions
Step 1
First, let’s clean the eggs. While brown eggs might give a slightly richer color, any eggs you have will work perfectly! Fill a pot or bowl with enough water to fully submerge the eggs. Add 1 tablespoon of white vinegar to the water. The vinegar helps to soften the eggshells, making them easier to peel after cooking. Gently swirl the eggs in the vinegar-water mixture, then rinse them thoroughly under running water.
Step 2
Now, prepare your rice cooker. Line the bottom of the rice cooker pot with 2-3 layers of kitchen paper towels. This prevents the eggs from direct contact with the hot pot surface and helps manage moisture, contributing to a more tender and chewy egg.
Step 3
It’s time to prepare the cooking liquid. Add 0.5 tablespoon of coarse sea salt to the 300ml of purified water. The coarse salt not only seasons the eggs but also helps retain moisture, enhancing the overall flavor as the eggs cook.
Step 4
Some recipes suggest dissolving the salt completely in water first, but for simplicity, I added the salt directly to the water. As the eggs cook, the salt will naturally infuse into them, adding a delicious flavor.
Step 5
Carefully place the washed eggs into the prepared rice cooker pot. Arrange them nicely, then select the ‘Cook’ or ‘Multi-Cook’ setting on your rice cooker. Repeating the cooking cycle 2-3 times is generally recommended for achieving that characteristic chewy texture. Please note that cooking times can vary depending on the type of egg and your rice cooker model, and occasionally, eggs might crack.
Step 6
I chose to run the ‘Cook’ cycle twice. Instead of one long cook followed by a resting period, I found that two shorter cooking cycles helped achieve the perfect chewy texture of the stone-baked eggs more effectively. The key is to ensure the eggs are sufficiently heated through during the cooking process.
Step 7
Being impatient and eager to taste our creation, my partner and I couldn’t resist peeling an egg even before it had fully cooled! Since we used white eggs, they didn’t develop the deep brown color, but the inside texture was wonderfully chewy and delicious, just like authentic stone-baked eggs. The texture and taste are what truly matter!
Step 8
Homemade stone-baked eggs make for a fantastic healthy snack. They even give you that satisfying feeling of eating healthily! They are so delicious, it’s hard to stop at just one. For storage, it’s best to keep the unpeeled eggs in the refrigerator to maintain their freshness. This way, you can enjoy them for several days!
