Homemade “Gam-dong-ran” (Moving Eggs)
Perfectly Boiled Soft-Boiled Eggs: The “Gam-dong-ran” Recipe
Recreate the beloved convenience store delicacy, ‘Gam-dong-ran,’ right in your own kitchen! This recipe guides you through achieving the perfect soft-boiled egg texture in just 7 minutes, followed by a simple yet flavorful brine that imbues the eggs with a delightful richness. These tender, flavorful eggs are incredibly versatile, perfect for bibimbap, egg drop soup, salads, or even as a delicious side dish. Get ready to be moved by their taste!
Egg Boiling Ingredients- 6 fresh eggs
- 1 Tbsp salt (for boiling water)
- 1 Tbsp vinegar (for boiling water)
Gam-dong-ran Brine Ingredients- 500ml water
- 6 Tbsp salt (for brine; regular or fine salt)
- 500ml water
- 6 Tbsp salt (for brine; regular or fine salt)
Cooking Instructions
Step 1
To prevent eggs from cracking due to the temperature shock when placing cold eggs into hot water, it’s best to let them sit at room temperature for about 30 minutes to an hour after taking them out of the refrigerator. This acclimatization helps maintain their integrity during boiling.
Step 2
In a pot, add enough water to cover the eggs (about 1 liter). Stir in 1 tablespoon of salt and 1 tablespoon of vinegar. The vinegar helps to firm up the eggshells, reducing the chance of cracking, and also makes them easier to peel later. Using fresh eggs and a precise timer are crucial for achieving that perfect soft-boiled ‘Gam-dong-ran’ consistency. Remember, overcooked eggs will lose that signature delicate texture!
Step 3
Once the water reaches a rolling boil, carefully lower the room-temperature eggs into the water. Cook on medium-high heat (around level 7 on an induction stove from 1-9) for exactly 7 minutes. If you prefer your yolks slightly more cooked, add an additional 30 seconds to 1 minute. Cooking times may vary slightly depending on the heat intensity, so starting with 7 minutes and adjusting is recommended. These perfectly boiled eggs can be used as a delicious egg salad base as is! To prevent the yolk from centering and to ensure a beautiful presentation, gently stir the eggs in one direction with chopsticks or a spoon for about 1-2 minutes while they are cooking. This little step makes your eggs look even more appetizing.
Step 4
While the eggs are boiling, prepare an ice bath. Fill a bowl with cold water and add plenty of ice cubes. Keep it in the refrigerator if possible.
Step 5
Immediately transfer the eggs cooked for 7 minutes into the prepared ice bath. The rapid cooling causes the egg white to contract slightly, making the shells much easier to peel. If the ice melts and the water warms up, replenish with more ice to maintain the cold temperature.
Step 6
Now, let’s make the key element of ‘Gam-dong-ran’: the brine! In 500ml of water, dissolve 6 tablespoons of salt. It might seem like a lot of salt, but it’s essential for creating that deep, savory flavor without making the eggs taste overly salty. If you’re aiming for a taste very similar to convenience store versions, fine salt (like MSG-enhanced seasoned salt) can be used, but regular salt yields excellent results too (I used regular salt for this recipe).
Step 7
Place the cooled, peeled eggs in a container with a tight-fitting lid. Pour the prepared brine over the eggs, ensuring they are fully submerged. Seal the container and refrigerate for at least 5 hours, or preferably overnight. Once the ‘Gam-dong-ran’ is well-brined, drain off the excess liquid, store in an airtight container in the refrigerator, and they will stay delicious for up to a week. However, they are so good, you might not have any left! We highly recommend making at least 10 at a time.
Step 8
These perfectly brined eggs offer a moist texture and a profound savory taste that is truly moving. Enjoy them on their own, top your bibimbap for an extra layer of deliciousness, or transform them into a flavorful ‘Gyeran Jang’ (marinated egg soy sauce). They are also a fantastic addition to salads and sandwiches, adding a touch of gourmet flair to any meal. Experience the multi-faceted deliciousness of these ‘Gam-dong-ran’ eggs!
