Lee Sang-yeob’s Beer Marinated Eggs: Beer-Infused Flavor! Soft Egg Jorim Recipe
Pyeonstaurant Lee Sang-yeob’s Beer Marinated Eggs: Super Simple, Foolproof Egg Jorim Recipe
Many male celebrities are showcasing impressive cooking skills these days! Actor Lee Sang-yeob’s ‘Beer Marinated Eggs’ recently featured on the show Pyeonstaurant, and I decided to give it a try. This recipe elevates the classic egg jorim with a deep, rich beer flavor. We’ve detailed every step to make it easy for beginners to follow. Perfect as a rice-pairing side dish or even for a home party! Let’s get started on Lee Sang-yeob’s delicious Beer Marinated Eggs!
Ingredients for Flavorful Beer Egg Jorim- 15 eggs (at room temperature)
- 1 Tbsp coarse salt (for boiling eggs)
- 1 can (355ml) beer (approx. 2 cups)
- 50g unsalted butter
- 2 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp oyster sauce
- 1/2 handful dried shiitake mushrooms (soaked in warm water)
- 3 Cheongyang peppers (finely chopped)
- Scallions or green onions (chopped for garnish)
- A pinch of sesame seeds (for garnish)
Cooking Instructions
Step 1
First, take the eggs out of the refrigerator about 1 hour before cooking to bring them to room temperature. This helps prevent the eggs from cracking while boiling. Place the eggs in a pot and add enough water to cover them completely.
Step 2
Add 1 tablespoon of coarse salt to the water before boiling. Salt helps to strengthen the eggshells, preventing them from cracking during boiling, and also aids in peeling later. Bring the water to a boil over high heat, then reduce to medium heat and boil for about 25 minutes.
Step 3
After boiling, don’t immediately rinse the eggs under cold water. Carefully transfer them to a colander. Rinsing the pot directly with cold water can cause a sudden temperature change that might crack the eggs. Once in the colander, gently tap the bottom of the pot or roll the eggs around to create tiny cracks all over the shells.
Step 4
Submerging the cracked eggs in cold water allows the cold water to seep into the shell cracks, making them much easier to peel. The shells will come off in thin pieces, allowing you to peel them cleanly without damaging the eggs.
Step 5
Soak the dried shiitake mushrooms in lukewarm water beforehand. The mushrooms’ deep aroma and chewy texture will significantly enhance the flavor of the beer egg jorim. Once soaked, remove the tough stems and slice them into bite-sized pieces.
Step 6
Chop the Cheongyang peppers finely to add a touch of spiciness. Wash and finely chop the scallions or green onions for garnish later.
Step 7
Gently make shallow ‘+’ shaped cuts on the surface of the peeled boiled eggs using a knife. These cuts allow the marinade to penetrate better, making the eggs more flavorful.
Step 8
Melt 50g of unsalted butter in a heated pan over low heat. Once the butter has melted, add the scored eggs and pan-fry them until they are lightly golden brown. Cooking the eggs in butter adds a nutty flavor and helps the marinade adhere better.
Step 9
Once the eggs are lightly browned, pour in 1 can (355ml) of beer. Add 2 tablespoons of soy sauce, 1 tablespoon of sugar, and 1 tablespoon of oyster sauce. Stir well. Bring to a boil over high heat, then reduce to medium-low heat and simmer until the sauce thickens slightly.
Step 10
When the sauce starts to thicken, add the chopped Cheongyang peppers and soaked shiitake mushrooms. Simmer for another 2-3 minutes, allowing the flavors from the mushrooms and peppers to infuse into the eggs.
Step 11
Arrange the well-simmered beer marinated eggs beautifully in a serving dish. Finally, generously sprinkle the chopped scallions or green onions and a pinch of sesame seeds on top for a visually appealing finish!
Step 12
The perfect balance of sweet and savory flavors, infused with the subtle aroma of beer, makes these Beer Marinated Eggs incredibly addictive! They’re delicious served over hot rice as a donburi-style dish, or chilled as a tasty side for later.
