Crispy and Delicious Soybean Sprout & Egg Jangjorim: Perfect for a Week’s Worth of Side Dishes!
Spicy, Sweet, and Savory! Soybean Sprout and Egg Jangjorim Recipe
Introducing Soybean Sprout and Egg Jangjorim, a staple side dish that’s incredibly convenient to have on hand. The savory sauce soaks into the soybean sprouts and eggs, making it a true rice thief. The crunchy texture of the sprouts and their nutty flavor are exceptional, allowing you to enjoy it for an entire week. It’s simple yet delicious, so let’s make it right now!
Main Ingredients- 4 handfuls of soybean sprouts
- 4 hard-boiled eggs
- 1 sheet of dried kelp (dashima)
- 1 Korean green chili pepper (cheongyang)
Cooking Instructions
Step 1
First, prepare all the necessary ingredients. You’ll need 4 handfuls of soybean sprouts, 4 hard-boiled eggs, 1 sheet of dried kelp, and 1 Korean green chili pepper. For the seasoning, gather 1.5 Tbsp sugar, 6 Tbsp soy sauce, 2 Tbsp corn syrup, a little sesame oil, and a little sesame seeds.
Step 2
Rinse the soybean sprouts thoroughly under running water. Trim off any yellow roots or damaged parts if needed. (Don’t worry if you’re short on time, you can skip this step!)
Step 3
Prepare the 4 hard-boiled eggs and 1 Korean green chili pepper. To boil the eggs, fill a pot with water, add a pinch of salt and a splash of vinegar, then add the eggs and boil for about 10 minutes. This method helps the shells peel off easily. Once boiled, cool the eggs in cold water, peel them, and set aside. Finely chop the Korean green chili pepper.
Step 4
In a pot, combine 2 cups of water, the peeled hard-boiled eggs, the sheet of dried kelp, 1.5 Tbsp sugar, and 6 Tbsp soy sauce. Bring to a boil. Once boiling, remove the dried kelp and reduce the heat to medium. Simmer for about 5 more minutes to allow the kelp’s umami to infuse into the broth.
Step 5
Now, add the soybean sprouts to the pot and cook for 3-4 minutes. The sprouts will wilt and become tender.
Step 6
Once the soybean sprouts have wilted, add the chopped Korean green chili pepper and 2 Tbsp of corn syrup. Turn the heat up to high and bring to a quick boil. The corn syrup will add a nice sheen and sweetness.
Step 7
Continue to simmer over high heat for another 4-5 minutes, allowing the sauce to thicken slightly. Once the sauce has reduced to your desired consistency, turn off the heat. Drizzle in a little sesame oil and sprinkle with sesame seeds to finish.
Step 8
Your crispy and savory Soybean Sprout and Egg Jangjorim is now ready! It’s the perfect side dish for a meal.
