Soft-Boiled Soy-Braised Eggs (Gyeran Jangjorim)
Easy Recipe for Delicious Soft-Boiled Soy-Braised Eggs
A beloved Korean side dish, perfect for any meal! This recipe guides you through making perfectly soft-boiled eggs braised in a savory and slightly sweet soy sauce. The tender whites and creamy yolks infused with rich soy flavor make it an irresistible pantry staple.
Main Ingredients- 7 large eggs (kept at room temperature for 1-2 hours)
- 1 green chili pepper (or mild chili, approx. 16g)
- 1 red chili pepper (approx. 16g)
- 1/8 medium onion (approx. 25g)
Cooking Instructions
Step 1
For the best results and to prevent cracking, take the eggs out of the refrigerator about 1 to 2 hours before boiling. Letting them come to room temperature helps prevent the shells from breaking and also aids in centering the yolks.
Step 2
In a pot, combine 1.2 liters of water with 1 tablespoon of coarse sea salt. Place the pot over high heat and bring the water to a rolling boil. The coarse salt helps coagulate the egg white if the shell cracks and makes peeling easier.
Step 3
Once the water is boiling vigorously, carefully lower the eggs into the pot to prevent them from cracking. To achieve a soft-boiled yolk, it’s crucial to add the eggs to already boiling water. Boil for approximately 5 minutes for soft-boiled eggs. (For hard-boiled eggs, boil for 8-10 minutes).
Step 4
To help center the yolks, gently stir the eggs with a spoon or ladle as they cook. Avoid scraping the bottom of the pot. Stirring in one direction can encourage the yolk to settle in the middle.
Step 5
After boiling, immediately transfer the cooked eggs to an ice bath. This stops the cooking process and rapidly cools the eggs, causing the shells to contract slightly, making them much easier to peel. Let them cool in the ice bath for about 5 minutes.
Step 6
Prepare the vegetables: slit the green and red chili peppers lengthwise, remove the seeds, and finely mince them. Finely mince the onion as well. These vegetables will add aroma and flavor to the braising liquid.
Step 7
In your serving container or storage jar, pour in 80ml of soy sauce and 150ml of water. This forms the base of your delicious braising liquid.
Step 8
Add 2 tablespoons of sugar to the soy sauce mixture for sweetness.
Step 9
Pour in 2 tablespoons of mirin (or cooking sake/rice wine) to add depth and remove any eggy odor.
Step 10
Finally, stir in 1 tablespoon of sesame oil for a rich, nutty aroma.
Step 11
Stir the braising liquid well until the sugar is completely dissolved. Taste the mixture and adjust the seasoning (soy sauce or sugar) to your preference for a perfectly customized flavor.
Step 12
Add all the minced chili peppers and onion to the braising liquid and mix thoroughly. The vegetables will infuse their flavor into the sauce.
Step 13
Carefully peel the cooled hard-boiled eggs. Be especially gentle with the soft-boiled eggs, as the yolks are delicate and can easily break. Peeling them under cool running water can help prevent damage and make the process smoother. (Tip: Start peeling from a crack in the shell for easier removal.)
Step 14
Place the peeled eggs into the container with the soy sauce mixture, ensuring they are submerged in the liquid.
Step 15
Sprinkle a pinch of toasted sesame seeds over the eggs. Gently press down on the eggs with a spoon to ensure they are fully covered by the braising liquid.
Step 16
Cover the container tightly and refrigerate for at least 5 to 8 hours, or preferably overnight, to allow the flavors to meld. The longer they marinate, the more delicious the soft-boiled soy-braised eggs will be. Enjoy your flavorful homemade Gyeran Jangjorim!
