Savory Soy-Braised Eggs: The Perfect Side Dish
How to Make Delicious Soy-Braised Eggs (Gyeran Jangjorim) – A Classic Korean Side Dish Recipe
These soy-braised eggs are a staple Korean side dish that pairs wonderfully with rice. The addition of whole garlic cloves and kelp adds a depth of flavor, making this a simple yet incredibly satisfying dish for any meal.
Main Ingredients
- 10 Eggs
- 8 Whole Garlic Cloves
- 3 Cups Water (approx. 540ml)
- 3 Pieces Dried Kelp (approx. 10x10cm)
Braising Liquid Seasoning
- 7 Tbsp Soy Sauce (approx. 105ml)
- 3 Tbsp Anchovy Sauce (or Fish Sauce) (approx. 45ml)
- 5 Tbsp Mirin (Rice Wine) (approx. 75ml)
- 2 Tbsp Sugar (approx. 20g)
- 7 Tbsp Soy Sauce (approx. 105ml)
- 3 Tbsp Anchovy Sauce (or Fish Sauce) (approx. 45ml)
- 5 Tbsp Mirin (Rice Wine) (approx. 75ml)
- 2 Tbsp Sugar (approx. 20g)
Cooking Instructions
Step 1
Before you start making the soy-braised eggs, take the eggs out of the refrigerator and let them come to room temperature. In a pot, add enough water to fully cover the eggs. Add 1/2 tablespoon of salt and 1 tablespoon of vinegar to the water. This helps the eggshells peel easily later and prevents the eggs from cracking while boiling. Boil the eggs over medium heat for about 10-12 minutes until they are hard-boiled.
Step 2
Once the eggs are cooked, immediately transfer them to a bowl of cold water to cool them down quickly. This chilling process makes peeling even easier. Carefully peel the cooled hard-boiled eggs and set them aside.
Step 3
In a separate pot, add 3 cups of water and the 3 pieces of dried kelp. Bring to a boil, then immediately remove the kelp. To the kelp-infused water, add the braising liquid ingredients: 7 tablespoons of soy sauce, 3 tablespoons of anchovy sauce (or fish sauce), 5 tablespoons of mirin, and 2 tablespoons of sugar. Stir well to combine. Add the 8 whole garlic cloves to the pot. Once the liquid starts to boil, reduce the heat to medium. (Optional: For a touch of heat, you can add 1-2 Korean chili peppers at this stage.)
Step 4
Gently place the peeled hard-boiled eggs into the simmering braising liquid. Maintain medium heat, and occasionally turn the eggs to ensure they are evenly coated with the sauce as it reduces. Simmering gently allows the flavors to penetrate the eggs deeply.
Step 5
Continue to simmer until the egg whites turn a rich, appealing brown color and the liquid has reduced by more than half. This indicates the flavors have concentrated beautifully. Taste and adjust the simmering time if you prefer a saltier or less salty result.
Step 6
Your delicious soy-braised eggs are now ready! Enjoy them with a bowl of warm rice for a satisfying meal, or store them in the refrigerator for a convenient and tasty side dish anytime.
