Savory and Sweet Soy-Braised Eggs: The Ultimate Recipe
A Satisfying Side Dish for Your Fridge! The Perfect Egg Jangjorim Recipe: Making Delicious Braised Eggs
Introducing a delicious side dish that will keep your refrigerator well-stocked: Egg Jangjorim (Soy-Braised Eggs). The cooking process is simple, making it easy for anyone to follow. Especially if you get the braising time just right, you can successfully make delicious egg jangjorim every time. It’s the perfect accompaniment to rice!
Main Ingredients- 6 eggs
- 6 Tbsp soy sauce (for boiling eggs)
- 2 Tbsp mirin (for boiling eggs)
- 2 Tbsp sugar (for boiling eggs)
- 2 Tbsp oligosaccharide (for boiling eggs)
- 500ml water
- 0.5 Tbsp salt (for boiling eggs)
- 0.5 Tbsp vinegar (for boiling eggs)
- 90-100ml soy sauce (for braising liquid)
- 5-6 cloves whole garlic (optional, adds fragrant flavor)
- 1-2 dried or fresh chili peppers (optional, adds a spicy kick)
- 1 sheet dried kelp (about 5x5cm)
Cooking Instructions
Step 1
One of the secrets to perfect egg jangjorim! Before boiling, let the eggs sit at room temperature for at least 1 hour to completely remove their chill. This prevents the shells from cracking during boiling and makes peeling much easier afterward.
Step 2
In a pot, add enough water to fully cover the eggs. Add 0.5 Tbsp of salt and 0.5 Tbsp of vinegar. Salt and vinegar help to harden the eggshells, making them easier to peel.
Step 3
While the eggs are boiling, prepare the ingredients for the delicious braising liquid. Lightly crush or thinly slice the whole garlic cloves, and thinly slice the dried or fresh chili peppers. These ingredients add flavor and aroma to the egg jangjorim, but you can omit them if children will be eating it or if you prefer a milder taste.
Step 4
After boiling the eggs for about 10 minutes, immediately immerse them in cold water to cool them down. This rapid cooling causes the eggs to contract, which lifts the shell, making peeling significantly easier.
Step 5
Carefully peel the cooled eggs. Thanks to letting the eggs reach room temperature beforehand and adding salt and vinegar to the boiling water, the shells should peel off smoothly and easily. Ensure you peel them carefully to avoid damaging the eggs.
Step 6
Now it’s time to make the flavorful braising liquid. In a pot, combine 500ml of water and 90-100ml of soy sauce. Add the prepared kelp sheet. Kelp adds umami, so it’s highly recommended to include it.
Step 7
Once the braising liquid begins to boil, maintain high heat initially and stir in 2 Tbsp of sugar and 2 Tbsp of mirin until dissolved. Once everything is well combined and comes to a rolling boil, reduce the heat to medium. Adjusting the heat is key to delicious egg jangjorim.
Step 8
Simmer over medium heat for about 20 minutes, allowing the eggs and braising liquid to meld together. Flip the eggs occasionally to ensure they are evenly coated with the sauce. After about 20 minutes of simmering, stir in 2 Tbsp of oligosaccharide for shine and sweetness, then reduce the heat to low.
Step 9
Continue to simmer over low heat for about 10 more minutes, allowing the soy sauce to fully penetrate the eggs. Be careful not to let the heat get too high and stir the eggs gently in between to prevent sticking. The braising liquid will thicken slightly, and the eggs will absorb a deep color and rich flavor.
Step 10
When the eggs have absorbed the soy sauce and reached your desired consistency, they are ready! As they say, ‘food that looks good tastes good too.’ Finely chop the prepared chili peppers and sprinkle them on top for a beautiful garnish and a hint of spice. Once cooled, store them in the refrigerator and enjoy your delicious homemade egg jangjorim!
