Tender Marinated Eggs (Gam-dong-ran)
Perfectly Soft-Boiled ‘Gam-dong-ran’ Every Time!
I recently bought a large carton of eggs on a special offer at my local mart and decided to try making ‘Gam-dong-ran,’ those pricey marinated eggs you find at convenience stores. After two failed attempts, I finally succeeded on the third try! I’m excited to share my personal secrets for achieving that exquisite, melt-in-your-mouth yolk that I discovered through trial and error. Get ready to enjoy a taste of pure bliss right in your own kitchen!
For Boiling the Eggs- 15 fresh eggs
- 1 Tbsp salt (for boiling)
- 1/2 cup (100ml) vinegar (for boiling)
For the Marinating Brine- 8 Tbsp coarse sea salt (for brining)
- 1200ml water (for brining)
- 8 Tbsp coarse sea salt (for brining)
- 1200ml water (for brining)
Cooking Instructions
Step 1
Start by filling a large pot with plenty of water (about 3-4 liters) and bring it to a rolling boil over high heat. Once the water is vigorously boiling, add 1 tablespoon of salt and half a cup (100ml) of vinegar. This addition helps to make the eggshells easier to peel later on.
Step 2
Carefully select your freshest eggs. Using a ladle, gently lower the eggs into the boiling water one by one. To ensure the yolks remain centered, gently stir the eggs in one direction for about 4 minutes. If you prefer a perfectly runny, ‘fully soft-boiled’ egg, cook for 7 minutes. For a yolk consistency like the one pictured, 7 minutes and 30 seconds is ideal.
Step 3
Immediately transfer the boiled eggs to a bowl of ice-cold water to stop the cooking process and cool them completely. *You might notice some splotchy patterns on the eggshells at this point, which is perfectly normal! My earlier failures taught me that using too little vinegar (1-2 tablespoons) meant the salt brine wouldn’t penetrate properly. Increasing the vinegar during boiling makes the shell thinner and easier to peel, often resulting in these characteristic markings. Gently rub the eggs under cold running water, and the shells should peel off effortlessly.
Step 4
To check if they’re perfectly soft-boiled, I cracked one egg open and sliced it. As you can see, the yolk is still wonderfully jammy – the sign of a perfect soft-boiled egg! Next time, I think I’ll try boiling them for just 7 minutes to achieve an even softer yolk.
Step 5
Once the eggs are completely cool, use a toothpick or the tip of a chopstick to carefully prick small holes at the top and bottom of each egg. *This step is crucial for allowing the salty brine to penetrate deeply into the egg. While some recipes suggest 8 tablespoons of salt for 500ml of water, I found that ratio to be excessively salty. My initial attempts with a custom ratio and even the standard measurements didn’t result in the flavorful, savory yolk I was aiming for. By making these small holes, I’ve found that the brine can seep in much more effectively, leading to my successful third attempt! These tiny punctures are the secret to truly delicious Gam-dong-ran.
Step 6
Now, let’s prepare the flavorful salty brine, the heart of Gam-dong-ran. Dissolve 8 tablespoons of coarse sea salt in 1200ml of water. Ensure the salt is completely dissolved before proceeding. *It’s important to use coarse sea salt; regular table salt or even roasted salt won’t yield the same result. The brine should taste quite salty on its own – almost ‘Wow, that’s salty!’ This intense saltiness is key to infusing the eggs with that signature savory flavor.
Step 7
Place the eggs with the small holes into a container, ensuring they fit snugly. Pour the prepared salty brine over the eggs, making sure they are completely submerged. Cover the container tightly and refrigerate for at least 8 to 12 hours. *For a saltier taste, let them brine for 12 hours. If you prefer a milder saltiness, 8 hours will be sufficient.
Step 8
After the brining process, carefully remove the Gam-dong-ran from the refrigerator. Give them a quick rinse under cold water, pat them dry, and they are ready to be enjoyed! Store them in the refrigerator and savor them over the next few days. After enjoying them for three consecutive days, I think I’ll take a little break from making them for a while! I highly recommend you try making these foolproof and delicious Gam-dong-ran yourself!
