Perfect Braised Eggs (Gyeran Jangjorim) – A Classic Korean Side Dish
The Ultimate Korean Side Dish: Deliciously Savory Braised Eggs
Eggs are a versatile ingredient, serving as a simple snack or a hearty side dish. This recipe focuses on creating ‘Maekbanseok Gyeran’ (eggs cooked to a chewy, dense texture resembling baked stones) and then braising them in a savory soy sauce mixture, transforming them into a comforting and satisfying side dish, ‘Gyeran Jangjorim’. This dish is a staple in Korean households, perfect for packing lunches or making everyday meals feel special.
Ingredients
- 6 hard-boiled eggs (Maekbanseok style)
- 3 Tbsp soy sauce
- 1.5 cups water
- 3 pieces dried kelp (dashima, approx. 2×2 inches each)
- 1/4 small onion (optional, as a substitute for garlic)
- 1 Tbsp oligosaccharide (or other sweetener, adjust to taste)
Cooking Instructions
Step 1
First, let’s make the delicious Maekbanseok-style eggs! In a pressure electric cooker, add a small amount of water. Stir in 1 Tbsp of vinegar and 1 Tbsp of salt. Place the eggs in the cooker and select the ‘Steam’ or ‘Quick’ function, cooking for about 30 minutes. This method yields wonderfully chewy eggs with a dense, satisfying texture, perfect for snacking or using in dishes like this braised egg recipe.
Step 2
Carefully peel the shells off the Maekbanseok-style eggs you’ve prepared. Rinse the peeled eggs under cool water. If the shells are difficult to remove, try soaking them in cold water for a few minutes before peeling – this often makes it much easier.
Step 3
Prepare the vegetables for the braising liquid. Thinly slice the onion. (If you have garlic, thinly sliced garlic cloves can be added here for an even richer flavor.) While carrots aren’t strictly necessary, if you have one, you can peel it and slice it into decorative rounds for a visually appealing touch and added texture. Feel free to use other vegetables you have on hand.
Step 4
Now, let’s prepare the savory braising liquid. In a pot, combine 3 Tbsp soy sauce, 1.5 cups water, the prepared kelp pieces, and the sliced onion (or garlic, if using). This flavorful mixture will be used to braise the eggs.
Step 5
Add the prepared Maekbanseok eggs to the pot with the braising liquid. Bring to a simmer over medium-low heat and cook for about 10 minutes, allowing the eggs to absorb the flavors. Gently turn the eggs occasionally to ensure they are evenly coated and seasoned. Taste the sauce as it simmers and adjust the sweetness by adding 1 Tbsp of oligosaccharide (or your preferred sweetener) if needed. If you’re using garlic, add it during this step.
Step 6
If you cut the eggs immediately after cooking, the yolks might break due to the heat. It’s best to let the eggs cool slightly after braising. Once they are warm but not piping hot, slice them into bite-sized pieces. Enjoy these tender and flavorful braised eggs served over a bowl of hot rice – a truly delightful experience!
