Altoran’s Soy-Marinated Soft-Boiled Eggs (Ban-suk Gyeran-jang)
The Ultimate Altoran Soft-Boiled Egg Jar Recipe: Guaranteed Success!
Hello everyone! Today, we’re diving into a recipe that will remind you of Japan’s beloved Ajitsuke Tamago, but with an even richer and more complex flavor profile: the irresistible ‘Addictive Soft-Boiled Egg Jar’! You know those delicious eggs often found atop ramen? That’s Ajitsuke Tamago! But honestly, Korean-style Gyeran-jang might just be even tastier. Recently rebranded as ‘Drug Eggs’ for their addictive quality, they’re soaring in popularity. Today, we’ll be making this fantastic soft-boiled egg version using Chef Tonyo’s secret recipe from Altoran. Prepare for a side dish so good, you won’t be able to stop at just one!
For Boiling the Eggs- 10 large eggs (at room temperature for 30 minutes)
- 1.5 liters (about 6 cups) water
- 1 Tbsp salt
- 1 Tbsp vinegar
Cooking Instructions
Step 1
First, prepare your 10 eggs. To prevent the shells from cracking during boiling, it’s crucial to remove the chill from the eggs. Take them out of the refrigerator about 30 minutes before you plan to cook them. Using large eggs with prominent yolks will give you a beautifully centered yolk in the final product. Putting cold eggs directly into boiling water can cause them to crack due to the sudden temperature change, so room temperature is key!
Step 2
Now, let’s prepare the water for boiling. In a pot, combine 1.5 liters of water with 1 tablespoon of salt and 1 tablespoon of vinegar. The salt and vinegar help to strengthen the eggshells, making them less likely to crack. It’s best to add the eggs to boiling water rather than starting with cold water. This method allows for precise timing, as the heat intensity can vary significantly between different stovetops when starting from cold.
Step 3
Once the water is at a rolling boil, carefully add the eggs. Gently stir them in one direction to ensure the yolks settle in the center, creating a beautiful presentation later. Boil on medium heat for exactly 6 minutes. After 6 minutes, turn off the heat and let the eggs steep in the hot water for an additional 30 seconds. This precise timing yields the perfect soft-boiled texture. (For fully hard-boiled eggs, boil for 10 minutes.)
Step 4
Immediately after boiling, transfer the eggs to a bowl of ice-cold water, preferably with ice cubes. This rapid cooling process causes the egg white to contract slightly, separating from the shell and making peeling much easier. Peeling the eggs while submerged in water can also help the water get underneath the shell, further assisting in removal.
Step 5
Look how smoothly and perfectly the shells peel off! This step makes preparing the egg jar so much easier.
Step 6
Now, let’s move on to the heart of this delicious dish: the marinating sauce. We have all the special ingredients ready to create that amazing flavor.
Step 7
Thoroughly cleaning the lemon is essential. Scrub the lemon peel with baking soda and rinse it several times under running water. If you don’t have baking soda, you can use vinegar for cleaning. Juice half of the lemon and thinly slice the other half to add to the marinade. This will impart a refreshing aroma and taste.
Step 8
In a bowl or pot, combine 250ml of water and 250ml of soy sauce. Add 4 tablespoons of acacia honey (or another mild honey) for sweetness and 3 tablespoons of corn syrup. Using corn syrup provides a more subtle and deep sweetness compared to granulated sugar. Finally, stir in 1 tablespoon of cooking wine to eliminate any eggy odor.
Step 9
Stir the ingredients for the sauce well until everything is combined. Your flavorful base for the egg jar is now complete.
Step 10
Arrange the peeled soft-boiled eggs neatly in an airtight container. Pour the prepared marinating sauce over them. Add the sliced lemon; the pectin in the lemon acts as a natural preservative, and the citric acid provides a mild sterilizing effect, extending the shelf life. Next, add 1 chopped green chili, 1 chopped red chili, 2 chopped spicy green chilies (if you like it hot), 1/2 chopped onion, and 1 chopped large green onion for a lovely aroma. The colorful addition also makes the dish visually appealing!
Step 11
While standard Gyeran-jang can usually be stored for about 3 days, this version with lemon and fresh vegetables can be safely enjoyed in the refrigerator for up to 7 days! That’s a week of deliciousness from one batch.
Step 12
As a final touch, sprinkle generously with 2 tablespoons of toasted sesame seeds. This adds a nutty flavor and enhances both the appearance and taste.
Step 13
Seal the container and let it marinate in the refrigerator for at least half a day, or preferably a full day. You’ll see the eggs gradually absorb the delicious soy sauce, developing a beautiful, appetizing color. Once marinated, these eggs are absolute perfection served over a bowl of warm rice!
