Soft-Boiled Egg Jangjorim (Soy-Braised Eggs)
Moist and Tender Soft-Boiled Egg Jangjorim: A Satisfying Side Dish
My twins have always loved eggs since they were little, eating at least one a day! However, they tend to shy away from regular soy-braised eggs (Jangjorim). This got me wondering if making them soft-boiled might make a difference. So, I decided to try making soft-boiled Jangjorim! I’m not a huge egg fan myself, but with a surplus of eggs, I ended up making this dish. They did say it was softer and tastier, but still didn’t quite finish them. Haha! So, I ended up eating most of it myself. I found it to be not too salty and wonderfully tender, perfect with kimchi. This moist, soft-boiled egg Jangjorim makes for a delicious side dish, so do give it a try! Wishing you a happy rest of your afternoon~♡
Main Ingredients
- 10 hard-boiled eggs
Braising Liquid
- 1.5 cups (300ml) water
- 3 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp mirin (rice wine)
- 1 piece dried kelp (kombu), approx. 5×5 cm
- 1.5 cups (300ml) water
- 3 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp mirin (rice wine)
- 1 piece dried kelp (kombu), approx. 5×5 cm
Cooking Instructions
Step 1
First, place 10 eggs in a pot and cover them with water. Adding 1/2 tsp salt and 1/2 tsp vinegar to the water helps make the shells easier to peel. Boil for about 7-8 minutes to achieve a perfect soft-boiled consistency. Once cooked, immediately transfer the eggs to cold water to cool them down, then carefully peel off the shells.
Step 2
In a small pot, combine 1.5 cups (300ml) of water and the piece of dried kelp. Bring to a boil over medium heat. Using kelp to make the broth adds a wonderful umami depth to the Jangjorim, so it’s highly recommended.
Step 3
Once the water comes to a boil, reduce the heat to low and immediately remove the kelp. Be careful not to over-boil the kelp, as it can impart a bitter taste.
Step 4
After removing the kelp, add 3 Tbsp soy sauce, 1 Tbsp sugar, and 1 Tbsp mirin to the broth. Stir well to combine and create the braising liquid. Taste and adjust the soy sauce or sugar to your preference if needed.
Step 5
Gently place the prepared soft-boiled eggs into the braising liquid. Bring it to a boil over high heat, then reduce to medium-low and simmer for about 5-7 minutes, allowing the eggs to quickly absorb the flavors. Turn the eggs occasionally to ensure they are evenly coated with the sauce. The Jangjorim can be enjoyed immediately, or chilled in the refrigerator for an even deeper flavor.