Spicy and Sweet Braised Eggs with Korean Chili Peppers: The Ultimate Side Dish to Revive Your Appetite
How to Make Braised Eggs with Korean Chili Peppers: Easy and Delicious Side Dish Recipe for Rice
Today, we’re making a fantastic side dish perfect for rice: Braised Eggs with Korean Chili Peppers. The tender eggs and slightly chewy chili peppers create a wonderful flavor combination that’s both simple and impressive.
Main Ingredients- 8 Hard-boiled eggs
- 1 tsp Salt (for boiling eggs)
- About 20 Korean chili peppers (Ggari-gochu)
- 1 Leek (optional, adds depth of flavor)
- A pinch of ginger or ginger powder (optional, helps remove gaminess)
Flavorful Braising Sauce- 8 Tbsp Soy sauce
- 2.5 Tbsp Sugar
- 1 Tbsp Oligosaccharide syrup (for shine and sweetness)
- 3 Tbsp Mirin (rice wine, for removing gaminess and adding umami)
- 400ml Anchovy broth or water
- 8 Tbsp Soy sauce
- 2.5 Tbsp Sugar
- 1 Tbsp Oligosaccharide syrup (for shine and sweetness)
- 3 Tbsp Mirin (rice wine, for removing gaminess and adding umami)
- 400ml Anchovy broth or water
Cooking Instructions
Step 1
First, let’s prepare the anchovy broth, the foundation of our delicious braised dish. Add 2 pieces of dried kelp (about 5cm x 5cm) to 400ml of water and let it steep for 15 to 20 minutes. This broth will add a deep umami flavor, elevating the taste of your braised eggs. Tip: Remove the kelp before the water boils to prevent a bitter taste.
Step 2
Rinse the fresh Korean chili peppers thoroughly under running water and remove their stems. If the chili peppers are large, cut them in half; this will help the sauce penetrate better, resulting in a more flavorful dish. Tip: If you prefer less spice, you can remove the seeds before using the chili peppers.
Step 3
Before boiling, lightly rinse the eggs under running water. Place the eggs in a pot with enough water to cover them, and add 1 teaspoon of salt. The salt helps in peeling the eggshells later. Now, using a spoon, gently stir the eggs in one direction for about 30 seconds. This technique ensures the yolk stays centered, making the halved eggs look beautiful when served. Once the water starts boiling, reduce the heat to medium-low and continue to boil for another 9-10 minutes. Immediately transfer the boiled eggs to cold water to cool them down; this makes peeling much easier.
Step 4
Once cooled in the cold water, carefully peel the boiled eggs and set them aside. Using the pointed end of a spoon or a thin utensil can make peeling more convenient.
Step 5
Now, let’s make the delicious braising sauce. In a bowl, combine 8 Tbsp soy sauce, 2.5 Tbsp sugar, 1 Tbsp oligosaccharide syrup, 3 Tbsp mirin, and the prepared 400ml anchovy broth. Mix well. Pour the sauce into a pot, add the peeled eggs, the prepared leek, and sliced ginger. Bring to a boil over high heat, then reduce to medium-low. Let it simmer until the sauce is reduced by more than half. During this simmering process, gently swirl the pot or roll the eggs with a spoon occasionally. This ensures the sauce coats the eggs evenly, giving them a beautiful color. Tip: Remove the leek and ginger after they’ve infused their flavor for a cleaner taste.
Step 6
Once the sauce has thickened slightly, add the prepared Korean chili peppers. Simmer them just until they soften slightly. Overcooking can make the chili peppers lose their pleasant crispness. Finally, turn off the heat, sprinkle with some sesame seeds, and your Korean Chili Pepper and Egg Braised dish is complete!
Step 7
Here it is – the perfectly balanced, not too salty, not too sweet Korean Chili Pepper and Egg Braised dish! The frequent rolling of the eggs during simmering has resulted in a wonderfully rich color. The chili peppers retain a delightful slight crunch, and the savory-sweet sauce has permeated the eggs and peppers beautifully, making it incredibly delicious. It’s hard to find a better side dish for rice! Make a batch, and you’ll have a satisfying side dish to enjoy for days to come.
