Easy Soy-Marinated Eggs (Ganjang Gyeranjjang)
The Ultimate Rice-Enhancing Side Dish: A Delicious Soy-Marinated Egg Recipe You Can Make at Home
Introducing a recipe for soy-marinated eggs that will have you devouring a bowl of warm rice in no time! I’ll guide you through it step-by-step with clear and friendly instructions to ensure perfect results every time! 🙂
Main Ingredients
- 8 eggs (at room temperature for at least 1 hour to remove chill)
- 1/2 onion
- 1 red chili pepper
- 2 Korean green chili peppers (adjust quantity for more spice)
Boiling the Eggs (Optional, helps with peeling)
- 1 Tbsp coarse salt
- 2 Tbsp vinegar
Delicious Soy Marinade
- 1 cup water (200ml)
- 1/2 cup soy sauce (100ml)
- 2 Tbsp anchovy sauce (for umami!)
- 2 Tbsp sugar
- 2 Tbsp corn syrup or rice syrup (for shine and sweetness)
- 2 Tbsp crushed toasted sesame seeds (for nutty flavor)
- Pinch of black pepper (to taste)
- 1 Tbsp coarse salt
- 2 Tbsp vinegar
Delicious Soy Marinade
- 1 cup water (200ml)
- 1/2 cup soy sauce (100ml)
- 2 Tbsp anchovy sauce (for umami!)
- 2 Tbsp sugar
- 2 Tbsp corn syrup or rice syrup (for shine and sweetness)
- 2 Tbsp crushed toasted sesame seeds (for nutty flavor)
- Pinch of black pepper (to taste)
Cooking Instructions
Step 1
Before cooking, take the eggs out of the refrigerator and let them sit at room temperature for at least 1 hour to remove the chill. This step ensures the shells peel off smoothly and easily after boiling. If you prefer a softer yolk, adjust the boiling time accordingly!
Step 2
In a pot, add enough water to cover the eggs. Stir in 1 Tbsp of coarse salt and 2 Tbsp of vinegar. Salt and vinegar help to seal the tiny cracks in the eggshells, preventing them from breaking while boiling and making them easier to peel. Bring the water to a rolling boil over high heat.
Step 3
Once the water is boiling vigorously, gently and carefully lower the eggs into the pot, one by one, to prevent them from cracking. It’s best to give them a little space so they don’t bump into each other.
Step 4
After adding the eggs, gently stir them in one direction with chopsticks or a ladle for about 1-2 minutes. This helps to center the yolks beautifully. While optional, this step greatly enhances the visual appeal of the finished dish.
Step 5
Once all the eggs are in the pot, start timing the boiling process from the moment the water returns to a rolling boil. Adjust the boiling time based on your preference: for soft-boiled eggs (runny yolk), about 7-8 minutes; for hard-boiled eggs (firm yolk), about 10-12 minutes.
Step 6
Immediately transfer the boiled eggs to a bowl of cold water to cool them down completely. Allowing them to cool sufficiently is key for easy peeling. Gently rolling the eggs before peeling can also help loosen the shell.
Step 7
While the eggs are cooling, prepare the flavorful soy marinade. Wash the onion, red chili, and green chilies, remove the seeds, and mince them very finely. While julienned vegetables are an option, finely minced ones allow the flavors to meld better with the eggs.
Step 8
In a clean bowl, combine 1 cup of water, 1/2 cup of soy sauce, 2 Tbsp of anchovy sauce, 2 Tbsp of sugar, 2 Tbsp of corn syrup (or rice syrup), 2 Tbsp of crushed toasted sesame seeds, and a pinch of black pepper. Stir everything together until the sugar is dissolved. Taste and adjust seasoning if needed – add more soy sauce or anchovy sauce if it’s too bland, or more sugar/syrup if it’s not sweet enough.
Step 9
Once the eggs are completely cool, carefully peel them. Place the peeled eggs in a clean resealable bag or airtight container. Avoid packing them too tightly; a little space will allow the marinade to penetrate evenly.
Step 10
Pour the prepared soy marinade over the eggs, ensuring they are well-covered. Seal the bag tightly or close the container lid securely. Refrigerate and let it marinate for at least 6 hours. For an even deeper flavor, marinate overnight.
Step 11
To ensure the soy-marinated eggs are delicious all around, gently shake the container or rearrange the eggs once or twice during the marinating period. This ensures the marinade evenly coats and infuses every egg, providing consistent flavor throughout. ^^~
