The Ultimate Braised Eggs Recipe: A Flavorful Korean Classic
The Ultimate Braised Eggs Recipe: A Flavorful Korean Classic
Perfectly Seasoned Soy-Braised Eggs (Gyeranjjim) – A Must-Have Korean Side Dish
Craving a delicious and satisfying side dish that everyone will love? This soy-braised egg recipe is a popular Korean classic, perfect for those times when your appetite needs a little boost. We’ll guide you through making these incredibly flavorful and savory eggs that are sure to become a staple in your home cooking. Enjoy! ^^
Main Ingredients- 7 large eggs
- 1 piece of dried kelp (kombu)
- 2g fresh ginger
- 3 dried Vietnamese chili peppers (adjust to taste)
- 5 dried shiitake mushroom stems
- 2 Tbsp corn syrup (or rice syrup)
- 1 pinch of black pepper
For Boiling the Eggs- 0.5 Tbsp white vinegar
- 1 tsp salt
Braising Liquid Ingredients- 400ml water
- 1/2 cup soy sauce
- 5 Tbsp brown sugar
- 1 Tbsp cooking oil
- 3 Tbsp rice wine (mirin or cooking sake)
- 0.5 Tbsp white vinegar
- 1 tsp salt
Braising Liquid Ingredients- 400ml water
- 1/2 cup soy sauce
- 5 Tbsp brown sugar
- 1 Tbsp cooking oil
- 3 Tbsp rice wine (mirin or cooking sake)
Cooking Instructions
Step 1
Place 7 eggs in a pot. Add enough water to cover the eggs completely. Add 0.5 Tbsp of vinegar and 1 tsp of salt to the water; this helps the eggs cook evenly and makes them easier to peel. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 12-15 minutes until the eggs are hard-boiled.
Step 2
Once the eggs are cooked, immediately transfer them to a bowl of cold water and let them cool for about 5 minutes. This cooling process helps to contract the egg white, making the shells much easier to peel. Gently tap the eggs on a hard surface to create small cracks all over, then carefully peel away the shell, starting from the wider end.
Step 3
Prepare the aromatics that will infuse the braising liquid with incredible depth of flavor: a piece of dried kelp for umami, fresh ginger for a warm spice, dried shiitake mushroom stems for earthiness, and Vietnamese chili peppers for a hint of heat. These ingredients are key to achieving that signature savory taste.
Step 4
Now, let’s make the flavorful braising liquid. In a pot, combine 400ml of water, 1/2 cup of soy sauce, 5 Tbsp of brown sugar, 3 Tbsp of rice wine, and 1 Tbsp of cooking oil. Stir well until the brown sugar is completely dissolved. This mixture forms the base of our delicious braised eggs.
Step 5
Carefully add the peeled hard-boiled eggs into the pot with the braising liquid. Arrange them so they are submerged in the liquid as much as possible for even flavoring.
Step 6
Add the prepared kelp, ginger slices, shiitake mushroom stems, and Vietnamese chili peppers to the pot with the eggs and braising liquid. These ingredients will gently simmer and release their flavors into the eggs.
Step 7
Cover the pot with a lid and bring the liquid to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for about 5 minutes, keeping the lid on. This allows the flavors to start penetrating the eggs.
Step 8
After simmering for 5 minutes, check the liquid. When it has reduced by about half, add 2 Tbsp of corn syrup (or rice syrup). The syrup will add a lovely sheen and a touch of sweetness, balancing the savory flavors.
Step 9
Remove the lid and continue to simmer over medium-low heat for another 5-8 minutes. Stir or gently turn the eggs occasionally to ensure they are coated evenly with the reducing sauce. The sauce will thicken and cling beautifully to the eggs.
Step 10
Finally, add a pinch of black pepper for an extra aromatic touch. Simmer for just another minute. Your delicious soy-braised eggs are now ready! They are wonderful served warm, but the flavors deepen even further when chilled. Enjoy these perfect, flavorful eggs as a delightful side dish.
