Quick & Delicious Soy-Braised Eggs: The Ultimate Comfort Side Dish
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Tired of peeling hard-boiled eggs? This recipe uses convenient pre-peeled boiled eggs to create a deeply flavorful soy-braised egg side dish in no time! Using a savory braising sauce made with soy sauce and a simple broth, you can whip up a delicious and satisfying banchan (Korean side dish) effortlessly. The chewy texture of the eggs combined with the rich umami flavor makes this a perfect accompaniment to any meal. Enjoy a nutritious and family-favorite side dish that’s as easy to make as it is delicious!
Ingredients- 1kg Peeled Hard-Boiled Eggs (available pre-peeled)
- 6 Tbsp Braising Soy Sauce (jorim-yong mat-ganjang)
- 1 Packet Clam & Anchovy Broth Base (or 1 cup water)
- 1L Water (approx. 5 cups)
Cooking Instructions
Step 1
Gently rinse the peeled hard-boiled eggs under cold running water to remove any debris. Place the rinsed eggs snugly in a pot. Using pre-peeled eggs saves you a significant amount of time and effort, making the cooking process much more convenient.
Step 2
Pour 1L (approximately 5 cups) of water into the pot, enough to cover the eggs. Add the clam and anchovy broth base (or 1 cup of water if using an alternative broth) and the essential braising soy sauce (6 tablespoons) to the pot. Ensure everything is well distributed.
Step 3
Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to medium-low. Cover the pot and let it simmer gently for about 15-20 minutes, or until the eggs have absorbed a beautiful, deep soy sauce color. Stirring the eggs occasionally will help them achieve an even color.
Step 4
Once the eggs are perfectly braised, turn off the heat and let the dish cool down slightly. As the soy-braised eggs cool, their color will deepen further, and the flavors will become even richer. You’ll know they’re ready when they develop a glossy, appetizing deep brown hue!
Step 5
After cooling sufficiently, transfer the soy-braised eggs to an airtight container for refrigeration. You’ll notice the color and flavor continue to intensify over time. Unlike smaller quail eggs, regular boiled eggs are quite large, so the soy sauce may not penetrate fully to the center. For the best experience, slice the eggs in half before serving and pour some of the flavorful braising liquid over them to enjoy their full succulence.
