Sweet & Savory Soy-Braised Eggs: A Family Favorite “Gyeran Jangjorim” Recipe
Sweet & Savory Soy-Braised Eggs: A Family Favorite “Gyeran Jangjorim” Recipe
Make delicious and irresistible Gyeran Jangjorim (Soy-Braised Eggs) at home – a beloved side dish that’s perfect with rice!
Experience the delightful texture of firm, yet tender braised eggs coated in a perfectly balanced sweet and savory soy sauce. This Gyeran Jangjorim is a true ‘rice thief,’ guaranteed to make your mealtime a joy. This recipe is designed for clarity, ensuring even beginner cooks can achieve perfect results. Get ready to impress your family with this ultimate Gyeran Jangjorim!
Main Ingredients- 12 Eggs
- 2 Cheongyang peppers (or other mild, spicy chili peppers)
- 20 Whole garlic cloves
- Sesame seeds for garnish
For Boiling Eggs- 1 Tbsp Vinegar
- 1 Tbsp Salt
- 1 Tbsp Vinegar
- 1 Tbsp Salt
Cooking Instructions
Step 1
Begin by preparing the star of our dish: the boiled eggs. Gently place 12 eggs into a medium-sized pot.
Step 2
Pour enough water into the pot to completely submerge the eggs. Ensuring the eggs are fully covered helps them cook evenly.
Step 3
Add 1 tablespoon of vinegar to the boiling water. Vinegar helps to make the eggshells easier to peel later on, saving you hassle.
Step 4
Also add 1 tablespoon of salt. Salt not only seasons the eggs slightly but also helps prevent the egg white from leaking out if any hairline cracks form during boiling.
Step 5
Cover the pot with a lid. This will speed up the boiling process and ensure the eggs cook uniformly.
Step 6
Boil the eggs over medium-high heat for 15 to 20 minutes. The exact cooking time may vary depending on your stove and egg size. For fully hard-boiled eggs, aim for 20 minutes. Adjust as needed based on your preference.
Step 7
Once boiled, don’t remove the eggs immediately. Instead, transfer them to a bowl of ice-cold water. Let them cool completely in the cold water. This chilling process creates a small gap between the egg white and the shell, making peeling much cleaner and easier.
Step 8
When the eggs are thoroughly cooled, carefully peel off the shells. Tapping the eggs gently on a hard surface before peeling can help loosen the shell.
Step 9
Now, let’s prepare the ingredients that will add flavor and spice to our braising liquid. Prepare 20 whole garlic cloves. Slice 2 Cheongyang peppers diagonally (they are mildly spicy and add a nice aroma; feel free to add more if you like it spicier).
Step 10
It’s time to make the delicious braising liquid! Pour 1/2 cup of soy sauce (approximately 100ml) into a clean pot. Use a good quality soy sauce for the best flavor.
Step 11
Add 2 cups of water (approximately 400ml). Water helps to dilute the soy sauce and ensures the eggs braise thoroughly without becoming too salty.
Step 12
Pour in 1/2 cup of oligosaccharide or corn syrup (approximately 100ml) for sweetness. This also gives the braised eggs a beautiful glossy finish. You can substitute with sugar if needed.
Step 13
Add 1/2 cup of mirin or cooking sake (approximately 100ml). This adds depth and helps to tenderize the eggs while removing any undesirable odors.
Step 14
Carefully add the peeled hard-boiled eggs into the pot with the braising liquid.
Step 15
Tuck the 20 whole garlic cloves in between the eggs. As the garlic braises, it will become tender and release a sweet, aromatic flavor that complements the eggs.
Step 16
Distribute the diagonally sliced Cheongyang peppers amongst the eggs. Their subtle spiciness will add a pleasant kick to the dish.
Step 17
Once all the ingredients are in the pot, cover it with a lid. This allows the flavors to meld together as they begin to cook.
Step 18
Bring the mixture to a boil over medium heat. Once it starts to bubble, you’ll know it’s time to start reducing the liquid.
Step 19
Reduce the heat to medium-low and remove the lid. Let the liquid simmer and reduce, allowing the eggs to absorb the flavors. Occasionally, gently turn the eggs or spoon some of the braising liquid over them to ensure even coating.
Step 20
Continue to simmer until the braising liquid has reduced by about half. This is usually the perfect point for seasoning. Be mindful not to over-reduce, or the eggs may become too salty.
Step 21
As the sauce thickens and coats the eggs, use a spoon or ladle to continuously baste the eggs with the simmering sauce. This technique enhances the glossy appearance and deepens the flavor infusion into the eggs.
Step 22
Once the sauce reaches your desired consistency, turn off the heat. Drizzle in 1-2 tablespoons of sesame oil for a nutty aroma and rich finish. Stir gently to incorporate.
Step 23
Slice the braised eggs in half to reveal their beautiful golden yolks and arrange them on a serving plate. Sprinkle generously with sesame seeds for a final touch. Your delicious Gyeran Jangjorim, the ultimate ‘rice thief,’ is ready to be enjoyed with a hot bowl of rice!
