Tender Soft-Boiled Marinated Eggs (Gyeranjang)
The Ultimate ‘Rice Thief’ Recipe! A Complete Guide to Making Delicious Soft-Boiled Marinated Eggs
Eggs are incredibly versatile kitchen staples! Whether they’re topping ramen, nestled in kimbap, or simply boiled or fried, they enhance any dish. Remember the joy of a hard-boiled egg on a picnic or train journey? Even recently, baked stone-baked eggs were a popular snack at Korean jjimjilbangs (saunas). But plain boiled eggs can be a bit dry. That’s why today we’re making soft-boiled eggs, where the whites are fully cooked and the yolks remain lusciously runny. Combined with a savory, flavorful soy sauce marinade, these eggs are truly a ‘rice thief’ – guaranteed to make you devour an extra bowl of rice!
Gyeranjang Ingredients- 6 fresh eggs
- 1/2 red bell pepper (for color and sweetness)
- 1/2 sweet onion
- 3 stalks green onions (scallions) (or white parts of leek)
- 1 Cheongyang chili pepper (for a spicy kick) (or 1/2 jalapeño)
Flavorful Marinade- 125ml soy sauce (adjust to taste)
- 125ml water
- 15g granulated sugar (adjust sweetness)
- 30ml corn syrup (or rice syrup, for extra gloss and sweetness)
- 10g minced garlic
- Toasted sesame seeds (generous amount, for garnish)
Perfect Egg Boiling- 1.5L water
- 10g salt (to help with peeling and prevent cracking)
- 15ml vinegar (helps firm up egg whites)
- 125ml soy sauce (adjust to taste)
- 125ml water
- 15g granulated sugar (adjust sweetness)
- 30ml corn syrup (or rice syrup, for extra gloss and sweetness)
- 10g minced garlic
- Toasted sesame seeds (generous amount, for garnish)
Perfect Egg Boiling- 1.5L water
- 10g salt (to help with peeling and prevent cracking)
- 15ml vinegar (helps firm up egg whites)
Cooking Instructions
Step 1
Before boiling, take the eggs out of the refrigerator and let them sit at room temperature for about 10-15 minutes. This helps prevent the shells from cracking when they hit the hot water.
Step 2
In a pot, add enough water (1.5L) to fully submerge the eggs. Bring the water to a rolling boil over high heat.
Step 3
Once the water is boiling vigorously, carefully add the salt (10g) and vinegar (15ml). These ingredients help prevent the eggs from cracking and help the egg whites set firmly.
Step 4
Reduce the heat to low. Gently place the eggs into the boiling water. Using a spoon can help you lower them without cracking.
Step 5
Gently stir the eggs clockwise (or counter-clockwise) for about 7 minutes to keep the yolks centered and prevent sticking. This duration is key for achieving a perfect soft-boiled texture.
Step 6
Once cooked, quickly remove the eggs from the hot water and plunge them into an ice bath (cold water) for 1-2 minutes to stop the cooking process. Drain them immediately and let them cool completely; this makes peeling much easier.
Step 7
Prepare the vegetables for the marinade. Finely mince the red bell pepper, onion, green onions, and Cheongyang chili pepper (after removing seeds). Mincing them finely allows them to meld beautifully with the soy sauce.
Step 8
Make the flavorful marinade. In a clean bowl, combine the soy sauce (125ml), water (125ml), corn syrup (30ml), sugar (15g), and minced garlic (10g). Stir until the sugar is dissolved. Taste and adjust the sweetness or saltiness to your preference.
Step 9
Carefully peel the cooled eggs. Arrange the peeled eggs snugly in an airtight container.
Step 10
Scatter the finely chopped vegetables (from step 6) evenly over the eggs. This adds both visual appeal and layers of flavor.
Step 11
Pour the prepared marinade (from step 7) over the eggs and vegetables, ensuring everything is well-coated. The marinade will gradually soak into the eggs.
Step 12
Finally, garnish generously with toasted sesame seeds for a nutty aroma and delightful texture. The sesame seeds truly elevate the overall flavor.
Step 13
Seal the container and refrigerate for at least one full day, or ideally 2-3 days, to allow the flavors to meld and deepen. The longer they marinate, the more delicious they become!
