Baekpa’s Braised Eggs
A Perfect Side Dish for Kids! Baek Jong Won’s Baekpa Braised Eggs Recipe
Unlike typical braised eggs, Baek Jong Won’s Baekpa-style braised eggs are perfect for mixing with rice, making them an ideal side dish for children. It’s a hearty and satisfying meal.
Main Ingredients- 10 hard-boiled eggs
- 10 whole garlic cloves
- 100g Korean green chili peppers (ggan-gochu)
- 2 Cheongyang chili peppers (optional, for spice)
- 1 piece dried kelp (kombu), palm-sized
Braising Sauce- 1 paper cup soy sauce (approx. 200ml)
- 4 paper cups water (approx. 800ml)
- 1/2 paper cup sugar (approx. 100ml)
- 1 paper cup soy sauce (approx. 200ml)
- 4 paper cups water (approx. 800ml)
- 1/2 paper cup sugar (approx. 100ml)
Cooking Instructions
Step 1
First, let’s boil the eggs. In a pot, add water, 1 tablespoon of vinegar, and a pinch of salt. Place the eggs in the water and boil for 10 minutes. After boiling, rinse them under cold water and peel. Tip! For easier peeling, take the eggs out of the refrigerator about 30 minutes before boiling to let them reach room temperature.
Step 2
Prepare the whole garlic cloves by peeling them and slicing them thinly. The garlic will infuse the braising liquid with a wonderful aroma and depth of flavor.
Step 3
Wash the Korean green chili peppers (100g) thoroughly. Remove the stems and slice them into about 2cm pieces. If you like a bit of heat, you can finely chop 1-2 Cheongyang chili peppers and add them.
Step 4
In a pot or deep pan, combine 1 paper cup of soy sauce and 4 paper cups of water. Add 1/2 paper cup of sugar and mix well. For reference, a paper cup is approximately 200ml for soy sauce, 800ml for water, and 100ml for sugar.
Step 5
Add the peeled hard-boiled eggs, the prepared Korean green chili peppers, and the sliced garlic to the soy sauce mixture.
Step 6
Add the palm-sized piece of dried kelp (kombu) to the pot. Kelp adds a fantastic umami flavor, making the dish even richer. (Tip! Adding fresh shiitake mushrooms is also a great option!)
Step 7
Place the pot with all the ingredients over medium-high heat and bring to a boil. Once it starts to boil vigorously, reduce the heat to low and simmer for exactly 1 minute, then immediately turn off the heat. Boiling for too long can make the eggs too salty or mushy. It’s important to cool it down quickly after this brief simmer.
Step 8
Baekpa’s braised eggs taste best when cooled and refrigerated for 1-2 days, allowing the flavors to penetrate the eggs fully. The ultimate way to enjoy them is to scoop the braised eggs and their sauce into a bowl, mash them slightly with rice, add more braising liquid and Korean green chili peppers, and drizzle with a little sesame oil for a delicious rice bowl. (Tip! If you plan to store them for a longer period, remove the kelp before refrigerating.)
