Savory and Sweet Braised Eggs (Gyeran Jangjorim)
Easy Recipe for Delicious Korean Braised Eggs
Here’s a recipe for a beloved Korean side dish: Gyeran Jangjorim, or braised eggs. Just two of these delicious braised eggs will make a bowl of rice disappear in no time! It’s a perfect, flavorful side dish that’s easy to make.
Main Ingredients
- 7 eggs
- 5-6 cloves garlic
- 1/3 large green onion (white part only, about 10cm)
- 1-2 Korean green chilies (cheongyang peppers)
- 2 pieces dried kelp (dashima, 5x5cm each)
Braising Liquid
- 5 Tbsp soy sauce (jin-ganjang)
- 2 Tbsp mirin (rice wine)
- 1 Tbsp sugar
- 1 Tbsp corn syrup (oligo-dang)
- 2 Korean paper cups water (approx. 400ml)
For Boiling Eggs
- 1/2 Tbsp salt
- 1 Tbsp vinegar
- 5 Tbsp soy sauce (jin-ganjang)
- 2 Tbsp mirin (rice wine)
- 1 Tbsp sugar
- 1 Tbsp corn syrup (oligo-dang)
- 2 Korean paper cups water (approx. 400ml)
For Boiling Eggs
- 1/2 Tbsp salt
- 1 Tbsp vinegar
Cooking Instructions
Step 1
Place the eggs in a pot and cover them with enough water to fully submerge. Add 1/2 Tbsp salt and 1 Tbsp vinegar to the water. This helps the eggshells peel easily and prevents the eggs from cracking while boiling.
Step 2
Once the water starts to boil, reduce the heat to medium and cook for about 12 minutes. Boiling them thoroughly until hard-boiled will ensure they maintain their shape when braised.
Step 3
Immediately after boiling, transfer the cooked eggs to a bowl of cold water. This rapid cooling helps to contract the egg white, making the shells easier to remove.
Step 4
Once the eggs have cooled enough to handle, gently peel off the shells. If the shells are difficult to remove, you can lightly tap the egg all over with a spoon to create small cracks before peeling.
Step 5
Place the peeled hard-boiled eggs into a clean pot. Add the braising liquid ingredients: 5 Tbsp soy sauce, 2 Tbsp mirin, and 1 Tbsp sugar. Pour in 2 Korean paper cups (approx. 400ml) of water.
Step 6
Cut the white part of the green onion (about 10cm) in half lengthwise and add it to the pot. Toss in the 5-6 cloves of garlic and the 2 pieces of dried kelp. Bring the mixture to a boil over high heat.
Step 7
Once the braising liquid comes to a rolling boil, remove the dried kelp after about 1 minute. Leaving the kelp in for too long can impart a bitter taste to the broth, although it adds umami.
Step 8
Reduce the heat to medium-low (slightly lower than medium). Cover the pot partially, leaving a small gap, and let it simmer gently for about 15 minutes. Gently roll the eggs around in the pot occasionally to ensure they are evenly coated with the braising liquid.
Step 9
After about 15 minutes of simmering, remove the green onion. You can also remove the garlic at this point, or leave it in if you prefer a stronger garlic flavor in the sauce.
Step 10
Prepare the Korean green chilies. Remove the stems and cut them into 2-3 pieces with scissors. Add them to the pot for a touch of spiciness – feel free to add more if you like it hotter. Simmer for another 3 minutes over medium-low heat to infuse the chili flavor.
Step 11
Finally, to add a glossy sheen and a touch of sweetness, drizzle 1 Tbsp of corn syrup around the edges of the pot. Simmer for just a moment more after adding the corn syrup. Be careful not to overcook, as it can burn.
Step 12
Your delicious braised eggs are ready when they have absorbed a nice color and the braising liquid has reduced by more than half, becoming a syrupy consistency. Turn off the heat.
Step 13
These braised eggs are delicious served warm, but they are also excellent chilled from the refrigerator. Slice them with a knife and serve over rice for a satisfying meal.
