Savory and Delicious Soy-Braised Eggs
Easy and Delicious Soy-Braised Eggs Recipe for Everyone
Today, I’ll show you how to easily make soy-braised eggs, a beloved side dish for any meal! With perfectly boiled eggs, fragrant Korean green chili peppers (kkwari gochu), garlic, and a flavorful soy sauce mixture, you can create a fantastic banchan (side dish) without any hassle. These magical soy-braised eggs will make you finish your rice in no time. Let’s get cooking!
Main Ingredients- 20 Hard-boiled eggs
- 20 Whole garlic cloves
- 16 Kkwari gochu (Korean green chili peppers)
Braising Sauce- 1 liter Water
- 1.5 cups Soy sauce
- 2/3 cup Brown sugar
- 1/4 cup Corn syrup (or rice syrup)
- 2 pieces Dried kelp (kombu)
- 1 liter Water
- 1.5 cups Soy sauce
- 2/3 cup Brown sugar
- 1/4 cup Corn syrup (or rice syrup)
- 2 pieces Dried kelp (kombu)
Cooking Instructions
Step 1
Before boiling the eggs, take them out of the refrigerator and let them come to room temperature. Place the eggs in a pot, add enough water to cover them, along with 1 tablespoon of salt and 1 tablespoon of vinegar. Bring to a boil over high heat, then reduce to medium heat and boil for 10-12 minutes until hard-boiled.
Step 2
Immediately immerse the hard-boiled eggs in cold water to cool them down quickly. This helps make peeling easier. Carefully peel the eggs and set them aside.
Step 3
Wash the kkwari gochu thoroughly under running water and pat them completely dry. Remove the stems from the peppers. These plump peppers will add wonderful flavor to the braised dish.
Step 4
Trim the root ends of the whole garlic cloves and slice them into 3-4 pieces. Sliced garlic adds a wonderful aroma and flavor to the sauce.
Step 5
In a wide pot, combine 1 liter of water, 1.5 cups of soy sauce, 2/3 cup of brown sugar, and 1/4 cup of corn syrup (or rice syrup). This forms the basic sweet and savory braising liquid.
Step 6
Turn the heat to high and stir until the sugar is completely dissolved. Once the sugar is dissolved, add the prepared hard-boiled eggs and the 2 pieces of dried kelp. The kelp will add a rich umami flavor.
Step 7
Reduce the heat to medium and simmer for about 30 minutes, uncovered. Be careful not to over-boil the kelp, as it can release a bitter taste or slimy texture. Remove the kelp after about 5 minutes of simmering to keep the sauce clean.
Step 8
Add the kkwari gochu and sliced garlic to the pot, and simmer for just about 1 minute more. Avoid cooking them for too long, as the peppers can become mushy. Turn off the heat and let everything sit in the sauce to fully absorb the flavors. Your delicious soy-braised eggs are ready!
Step 9
The finished soy-braised eggs offer a delightful combination of savory soy sauce, tender eggs, crisp and aromatic kkwari gochu, and pungent garlic. Served over warm rice, it makes for a perfect meal. Leftovers can be stored in an airtight container in the refrigerator for several days.
