Soy-Braised Eggs with Mushrooms
Guaranteed Delicious! Baekpa’s Soy-Braised Eggs with Mushrooms Recipe – Highly Recommended for Side Dishes and Lunchboxes
Experience the perfect harmony of chewy mushrooms and tender eggs, made with Chef Baek’s secret recipe! This guaranteed delicious soy-braised egg and mushroom dish will make you devour a bowl of rice in no time. It’s an easy-to-follow side dish recipe for everyone.
Main Ingredients- 5 hard-boiled eggs
- 2 cups (400ml) water
- 5 shiitake mushrooms
- 5 whole cloves garlic
- 1/2 cup (100ml) soy sauce
- 1 piece dried kelp (approx. 5×5 cm)
- 2 Tbsp (30ml) Korean soup soy sauce (Gukganjang)
- 1/4 cup (50g) sugar
- 1 Tbsp (15ml) cooking wine (Mirin or Sake)
- 1 chili pepper (e.g., Cheongyang pepper)
- A pinch of sesame seeds (for garnish)
Cooking Instructions
Step 1
First, let’s prepare the key to delicious soy-braised eggs: the hard-boiled eggs. Eggs straight from the refrigerator are prone to cracking when boiled. To prevent this, let them sit at room temperature for about 10 minutes before boiling. Fill a pot with enough water to cover the eggs, and add a pinch of salt or a splash of vinegar. Once the water comes to a boil, cook the eggs for 10 minutes. Immediately transfer them to an ice bath to cool; this makes peeling much easier.
Step 2
Now, let’s make the flavorful braising liquid. In a pot, combine 2 cups of water, 1/2 cup of soy sauce, 1/4 cup of sugar, 2 tablespoons of Korean soup soy sauce, and 1 tablespoon of cooking wine. Stir everything together well. This basic sauce will infuse the eggs and mushrooms with a deep, savory flavor.
Step 3
You can add the garlic cloves whole, or if you prefer a more intense garlic aroma, you can slice them thinly. Today, I’m using 5 whole cloves. The pungent flavor of garlic will further enhance the umami of the braised dish.
Step 4
To add a touch of heat, thinly slice 1 chili pepper. If children will be eating this dish, remove the seeds and adjust the amount. For adults only, using 2 chili peppers will create a wonderfully spicy kick.
Step 5
For a delightful chewy texture, I’m using 5 shiitake mushrooms, as I had plenty at home. Feel free to substitute with king oyster mushrooms or any other mushroom you prefer. Adding kkochi peppers (a type of small, tender green pepper) or konjac jelly can also make the dish even richer. (Chef Baek Jong-won originally included kkochi peppers in his recipe!)
Step 6
Once the braising liquid starts to boil, add the hard-boiled eggs and a piece of dried kelp (about 5×5 cm) to enhance the umami. Kelp is a secret ingredient that adds a subtle oceanic flavor and deep savoriness to the braising liquid.
Step 7
When the sauce is bubbling vigorously, add the garlic, chili pepper, and sliced mushrooms. Let everything simmer together for about 10 minutes, allowing the ingredients to cook and the flavors to meld. Bring it to a rolling boil once more just before turning off the heat. Ensure the eggs and mushrooms have absorbed plenty of the delicious sauce.
Step 8
Your delicious soy-braised eggs with mushrooms are ready! (😊)
Step 9
The flavor is truly exceptional when enjoyed warm! The perfect balance of not-too-salty, tender eggs, chewy mushrooms, and savory broth is an absolute rice-thief. Mash a soft-boiled egg onto warm rice, drizzle with some braising liquid, and top with a mushroom for an unforgettable taste experience!
Step 10
Enjoying the eggs and mushrooms together provides excellent nutrition and great taste, making this dish perfect for lunchboxes or as a satisfying side dish to keep in the refrigerator. I’ll have to think about how to use the leftover braising liquid! This is a guaranteed delicious recipe that even beginner cooks can easily make. Try Baekpa’s Soy-Braised Eggs!