Savory Seasoned Eggs with Shishito Peppers
A Hearty Side Dish for Kids! Shishito Pepper and Egg Jangjorim Recipe
Experience the perfect harmony of chewy shishito peppers and tender boiled eggs! This is a simple and delicious egg jangjorim recipe that will quickly become a rice thief. Perfect for students living alone and beginner cooks alike.
Main Ingredients- 20 eggs
- 100g shishito peppers
- 3-4 bay leaves
For Boiling Eggs- 1 Tbsp salt
- 4 Tbsp vinegar
Braising Sauce- 1/2 cup soy sauce (approx. 100ml)
- 2-3 Tbsp oligosaccharide
- 1 Tbsp sugar
- 2 Tbsp cooking sake or mirin
- 200ml water
- A little cooking oil (olive oil, sunflower oil, etc.)
- A pinch of sesame seeds
- 1 Tbsp salt
- 4 Tbsp vinegar
Braising Sauce- 1/2 cup soy sauce (approx. 100ml)
- 2-3 Tbsp oligosaccharide
- 1 Tbsp sugar
- 2 Tbsp cooking sake or mirin
- 200ml water
- A little cooking oil (olive oil, sunflower oil, etc.)
- A pinch of sesame seeds
Cooking Instructions
Step 1
Prepare fresh eggs. If using refrigerated eggs, let them sit at room temperature for 1-2 hours before boiling to prevent cracking due to temperature shock. Fill a pot with enough water to fully submerge the eggs, then add 1 Tbsp salt and 4 Tbsp vinegar. This helps in peeling the eggshells easily. Once the water boils, carefully add the eggs and boil for 10-12 minutes until fully cooked. To prevent the yolks from breaking or settling to one side, gently stir the eggs in one direction with chopsticks for the first 4 minutes of boiling. After boiling, immediately transfer the eggs to cold water to cool completely. Peeling them while cold will make it much smoother. (Tip: I usually boil a full carton of 30 eggs, eat about 10 immediately, and use the rest for jangjorim.)
Step 2
Trim the stems off the shishito peppers and wash them thoroughly under running water. Pat them dry. Removing the stems ensures better sauce absorption and prevents any bitterness.
Step 3
Let’s make the delicious braising sauce! In a bowl, combine 1/2 cup soy sauce, 2-3 Tbsp oligosaccharide, 1 Tbsp sugar, and 2 Tbsp cooking sake or mirin. Mix well until the sugar dissolves. You can adjust the amount of oligosaccharide and sugar to your preference for sweetness. (Tip: For a sweeter taste that kids might enjoy, you can add a little more sweetener.)
Step 4
In a pot or deep pan, arrange the peeled boiled eggs attractively. Pour the prepared soy sauce mixture over the eggs. Add 200ml of water and 3-4 bay leaves. Bring to a boil over high heat.
Step 5
Once the jangjorim starts boiling, reduce the heat to medium-low. Gently roll the eggs to ensure the sauce coats them evenly. Braise for about 10 minutes, then remove the bay leaves. Next, add the prepared shishito peppers and drizzle a very small amount of cooking oil (olive oil, sunflower oil, grapeseed oil, etc.). This is one of the secrets to achieving that glossy finish you often see in store-bought jangjorim! (I usually spray it about 3 times.) Cover the pot or leave it uncovered and continue to braise for another 5 minutes.
Step 6
Continue braising until the sauce has reduced and about one-third of the original amount remains. This will result in perfectly seasoned jangjorim. Be careful not to over-reduce, as it can become too salty. Leaving a little sauce is ideal.
Step 7
Let the finished shishito pepper and egg jangjorim cool slightly. Cut the eggs in half for easier serving and place them in a storage container. Spoon some of the remaining braising sauce over the eggs and arrange the shishito peppers on top. Finally, sprinkle with sesame seeds for an even more appetizing presentation. Once cooled, store in the refrigerator for a delicious side dish that lasts for several days!
