Flavor Explosion! Soy-Braised Eggs (Soft & Hard-Boiled)
Kim Jin-ok’s Foolproof Recipe for Soft and Hard-Boiled Soy-Braised Eggs
Hello! I’m Kim Jin-ok from ‘Yoriga Johda’ (Cooking is Good). Today, I’m sharing a recipe for soy-braised eggs that will have you devouring bowls of rice! We have two delicious versions: ‘Soft-Boiled Soy-Braised Eggs’ with a tender yolk bathed in a savory-sweet sauce, and ‘Hard-Boiled Soy-Braised Eggs’ with a chewy texture and deep flavor. Choose your favorite and get cooking! You’ll find your appetite revived! (Reference: Egg Boiling Video: https://youtu.be/AuR_HIdOYYA)
✨ Craveable! Soft-Boiled Soy-Braised Egg Ingredients- 10 soft-boiled eggs
- 1 red chili pepper (seeds removed and finely minced)
- 2 Korean green chili peppers (seeds removed and finely minced)
- 1/2 onion (finely minced)
- 8 stalks of green onion (chopped)
- 4/5 cup soy sauce (approx. 160ml)
- 4/5 cup water (approx. 160ml)
- 1 Tbsp minced garlic
- 2 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp sesame seeds
💪 Hearty Side Dish! Hard-Boiled Soy-Braised Egg Ingredients- 20 hard-boiled eggs
- 4/5 cup soy sauce (approx. 160ml)
- 1.5 cups anchovy-kelp broth (approx. 300ml)
- 2 cups water (approx. 400ml)
- 5 Tbsp mirin (rice wine)
- 3 Tbsp oligosaccharide (or corn syrup)
- A pinch of ginger powder (optional)
- 20 hard-boiled eggs
- 4/5 cup soy sauce (approx. 160ml)
- 1.5 cups anchovy-kelp broth (approx. 300ml)
- 2 cups water (approx. 400ml)
- 5 Tbsp mirin (rice wine)
- 3 Tbsp oligosaccharide (or corn syrup)
- A pinch of ginger powder (optional)
Cooking Instructions
Step 1
🍳 Let’s start making Soft-Boiled Soy-Braised Eggs!
1. First, wash the onion, green onions, Korean green chilies, and red chili pepper. Pat them dry, then finely mince them and place them in a small bowl. Removing the seeds from the chilies will reduce the heat while retaining their flavor.
Step 2
2. Now, let’s make the delicious braising sauce. In another bowl, combine 4/5 cup of water, 4/5 cup of soy sauce, 1 Tbsp minced garlic, 1 Tbsp sesame seeds, and 2 Tbsp oligosaccharide. Mix well with a spoon. Taste the sauce and adjust the seasoning by adding more soy sauce or oligosaccharide if needed, according to your preference.
3. Add the pre-boiled soft-boiled eggs to the prepared sauce. Cover the bowl with a lid or plastic wrap and let it marinate in the refrigerator for 2-3 hours. This allows the savory sauce to fully penetrate the eggs, creating a wonderful flavor.
⭐ Tip: Drizzle a little sesame oil just before serving to eliminate any eggy smell and add a nutty aroma for an even more delicious taste!
Step 3
***✨ The Essence of Deep Flavor! Making Hard-Boiled Soy-Braised Eggs
1. Arrange the 20 hard-boiled eggs neatly in a pot.
2. Pour in 4/5 cup of soy sauce, a pinch of ginger powder (omit if you don’t have it), 5 Tbsp of mirin, and 3 Tbsp of oligosaccharide.
3. Next, add 2 cups of water and 1.5 cups of anchovy-kelp broth. Turn the heat to high and bring it to a boil.
4. Once the liquid is boiling vigorously, reduce the heat to medium and let it simmer for about 15 minutes with the lid off. During the simmering process, ladle some of the sauce over the eggs occasionally to ensure the seasoning is evenly absorbed and the eggs become more flavorful. (If using an induction cooktop, maintain high heat.)
5. Finally, taste the eggs and add more soy sauce or oligosaccharide if needed to achieve your desired flavor.
✅ Application Tip: You can make delicious quail egg “Jorim” using this same method! Use 1kg of peeled quail eggs for a generous serving.
