Soy-Marinated Eggs: The Ultimate Rice Thief Recipe
A Foolproof ‘Gye-ran Jang’ (Soy-Marinated Eggs) Recipe: Your New Favorite Rice Side Dish
Unlock the secret to the ultimate rice side dish! This ‘Gye-ran Jang’ (Soy-Marinated Eggs) recipe is incredibly simple to make and irresistibly delicious. Perfectly cooked eggs bathed in a savory-sweet soy sauce mixture, these marinated eggs are sure to disappear quickly.
Main Ingredients- 1 dozen large eggs
Flavorful Marinade- 1 large bowl of water (approx. 200ml)
- 1 Tbsp minced garlic
- 1/2 tsp minced ginger
- 1/2 cup soju (approx. 100ml)
- 1 cup soy sauce (approx. 200ml)
- 1 Tbsp sugar
- 2 Tbsp anchovy sauce
- 1 large bowl of water (approx. 200ml)
- 1 Tbsp minced garlic
- 1/2 tsp minced ginger
- 1/2 cup soju (approx. 100ml)
- 1 cup soy sauce (approx. 200ml)
- 1 Tbsp sugar
- 2 Tbsp anchovy sauce
Cooking Instructions
Step 1
While the proper name for this dish is ‘Gye-ran Jangjorim’ (Soy-Braised Eggs), my mentor strongly insisted I call it ‘Gye-ran Jang’. So, today, we will follow their advice and make ‘Gye-ran Jang’ together.
Step 2
To achieve the perfect boiled egg texture: aim for about 8 minutes for a soft-boiled center or 12 minutes for a fully cooked yolk. Start by placing the eggs and cold water into a pot simultaneously. Bring to a boil over high heat. This method helps prevent the eggs from cracking and makes peeling easier later on.
Step 3
Once the eggs are boiled, immediately transfer them to a bowl of cold water to cool down completely. Chilling the eggs thoroughly makes peeling significantly easier. Gently tap the shells to loosen them before carefully peeling to reveal the perfectly cooked eggs.
Step 4
Now, it’s time to create the heart of this dish: the delicious soy marinade. The flavor of your ‘Gye-ran Jang’ truly hinges on this step, so let’s make it with care.
Step 5
Here’s the golden ratio for the perfect ‘Gye-ran Jang’ marinade: Combine 1 large bowl of water (approx. 200ml), 1 tablespoon of minced garlic for a pungent kick, 1/2 teaspoon of finely minced fresh ginger to eliminate any potential gamey smell, 1/2 cup of soju (approx. 100ml) for its deodorizing and tenderizing properties, 1 cup of soy sauce (approx. 200ml) for a deep umami base, 1 tablespoon of sugar for a touch of sweetness, and 2 tablespoons of anchovy sauce to enhance the savory notes.
Step 6
Place the peeled boiled eggs into a pot and pour the prepared soy marinade over them. Bring the mixture to a rolling boil over high heat for about 15 minutes, allowing the marinade to deeply penetrate the eggs. Keep an eye on the liquid as it reduces and adjust the heat accordingly.
Step 7
If you’re concerned about any lingering eggy aroma, uncover the pot and let it simmer for an additional 5 minutes. The soju and ginger work wonders to neutralize any subtle off-flavors, ensuring a clean and pleasant taste.
Step 8
Now, cover the pot again and reduce the heat to medium-low or lower. Let it simmer gently for another 10 minutes. This slow simmering process allows the marinade to fully infuse the eggs, resulting in a perfectly executed ‘Gye-ran Jang’.
Step 9
Once cooked, let the ‘Gye-ran Jang’ cool completely. Transfer it to an airtight container and store it in the refrigerator. You can enjoy 1-2 eggs with your meals whenever you like! The key is to have a slightly reduced, almost glaze-like sauce – not too much liquid – which is where the true magic of this side dish lies.
Step 10
I’d only ever made soy-braised quail eggs before, so making these large ‘Gye-ran Jang’ was a new experience for me. Now I understand why my mentor insisted on calling it ‘Gye-ran Jang’! They wanted the sauce to be slightly less concentrated, perfect for spooning over rice. These beautifully marinated eggs make a bowl of rice disappear in an instant, leaving you staring at an empty bowl, silently asking for more. Wishing you all a relaxing Sunday and delicious meals! ^^
