Baek Jong-won Style Braised Eggs with Korean Green Chili Peppers
Spicy, Sweet, and Umami-Rich! Baek Jong-won’s Braised Eggs with Korean Green Chili Peppers Recipe
Introducing a delightful side dish that’s always a crowd-pleaser: braised eggs! This recipe elevates the classic dish by incorporating crisp Korean green chili peppers (gwari-gochu) and fiery Cheongyang peppers for an extra kick. Baek Jong-won’s signature braised eggs are so addictive, you’ll find yourself reaching for more with every bite. Complete your meal with this irresistibly flavorful dish that’s sure to make your rice disappear!
Main Ingredients- 10 eggs
- 1 handful Korean green chili peppers (gwari-gochu) (approx. 100g)
- 2 Cheongyang chili peppers
Cooking Instructions
Step 1
To make delicious braised eggs, first boil them. It’s best to take the eggs out of the refrigerator about 30 minutes beforehand to prevent cracking during boiling. Fill a pot with enough water to cover the eggs, and add 1 Tbsp of vinegar and 1 Tbsp of coarse salt. This simple trick makes peeling the eggs much easier later!
Step 2
Once the water starts boiling, reduce the heat to medium and boil for about 13-15 minutes for hard-boiled eggs. While they’re boiling, gently stir the eggs with a spatula at the bottom of the pot. This helps the yolks settle beautifully in the center, making for a more visually appealing result.
Step 3
While the eggs are boiling, prepare the Korean green chili peppers. Remove their stems, and if they are long, cut them into bite-sized pieces (in half or thirds). Rinse them thoroughly and drain in a colander.
Step 4
After boiling, immediately place the eggs in cold water to cool them down. If you leave them in the cold water for too long, the shells become harder to peel. Once they are cool enough to handle, peel them right away. Peeling perfectly smooth eggs is a satisfying feeling!
Step 5
The key to Baek Jong-won’s recipe is a flavorful broth! Prepare your broth by boiling 1 liter of water with a piece of kelp and a few dried anchovies for stock. (Using plain kelp water is also fine!)
Step 6
Once the broth is at a rolling boil, reduce the heat to medium and simmer for about 5 more minutes. Then, remove the kelp and anchovies. This broth will reduce to approximately 700-800ml as it simmers, deepening its savory flavor.
Step 7
Now, let’s make the delicious braising liquid. Add the hard-boiled eggs to the prepared broth. Then, pour in 170ml of soy sauce, 70ml of sugar, and 2 Tbsp of rice wine. Adding 2 Tbsp of low-sodium fish sauce will enhance the umami flavor significantly. (A tip from the recipe is to slightly reduce the amount of soy sauce compared to the original Baek Jong-won recipe and use fish sauce for seasoning.)
Step 8
Simmer over medium heat until the ingredients meld together beautifully. Instead of just sugar, adding 3 Tbsp of corn syrup (oligo-dang) at this stage will give the braised eggs a lovely sheen and a more nuanced sweetness. (Reducing sugar and adding corn syrup creates a sophisticated sweetness without being overly sugary.)
Step 9
While the eggs are braising, gently roll them with a wooden spatula from time to time. This ensures that the soy sauce mixture evenly coats the entire surface of the eggs, giving them a mouthwatering color.
Step 10
When the braising liquid is simmering and the flavors have begun to meld, add the prepared Korean green chili peppers and Cheongyang chili peppers. You can turn off the heat immediately, but I prefer to let it simmer for a bit longer to allow the flavors of the peppers to infuse. Using red Cheongyang peppers adds a vibrant splash of color.
Step 11
Braise until the sauce is slightly reduced and coats the ingredients beautifully. Your Baek Jong-won style braised eggs with Korean green chili peppers, bursting with umami, are now complete! Serve them with warm rice for an incredibly satisfying meal. Don’t forget to enjoy the leftover sauce – it’s perfect for mixing with rice!
