Spicy & Sweet Braised Eggs: A Stress-Busting Favorite!
My Absolute Favorite Side Dish to Melt Away Stress: Spicy Braised Eggs!
Tteokbokki? No, it’s braised eggs! Move over, ordinary braised eggs! These spicy braised eggs are delicious on their own and even better mixed with rice. They’re my personal favorite side dish.
Main Ingredients
- 10 hard-boiled eggs
- 1 handful of dried king oyster mushrooms (approx. 20g)
- 1 handful of dried green onions (can be omitted if unavailable)
- 3 bay leaves
Spicy & Sweet Sauce
- 2 Tbsp Gochujang (Korean chili paste, approx. 30g)
- 1 Tbsp Gochugaru (Korean chili flakes, approx. 10g)
- 4 Tbsp Guk-ganjang (soup soy sauce) or regular soy sauce (approx. 60ml)
- 4 Tbsp Oligodang (corn syrup) or other liquid sweetener (approx. 60ml)
- 1 Tbsp Sugar (approx. 15g)
- 2 Tbsp Mirim (cooking rice wine) or other cooking wine (approx. 30ml)
- 1 Tbsp Sesame oil
- 1 Tbsp Toasted sesame seeds
- 500ml Water (or kelp broth)
- 2 Tbsp Gochujang (Korean chili paste, approx. 30g)
- 1 Tbsp Gochugaru (Korean chili flakes, approx. 10g)
- 4 Tbsp Guk-ganjang (soup soy sauce) or regular soy sauce (approx. 60ml)
- 4 Tbsp Oligodang (corn syrup) or other liquid sweetener (approx. 60ml)
- 1 Tbsp Sugar (approx. 15g)
- 2 Tbsp Mirim (cooking rice wine) or other cooking wine (approx. 30ml)
- 1 Tbsp Sesame oil
- 1 Tbsp Toasted sesame seeds
- 500ml Water (or kelp broth)
Cooking Instructions
Step 1
First, let’s hard-boil the eggs. Place the eggs in a pot with water, add a pinch of salt and a few drops of vinegar to help the shells peel easily. Boil for about 10-12 minutes until fully cooked, then rinse under cold water. Gently roll the eggs on a flat surface to crack the shells before peeling them for smooth, perfect hard-boiled eggs.
Step 2
Now, let’s add ingredients that will add flavor to our boiled eggs. Prepare the dried king oyster mushrooms for their chewy texture and the fragrant dried green onions. Any type of dried mushroom works well, but if you don’t have dried green onions, feel free to skip them. Place these ingredients in the pot with the eggs.
Step 3
Time to make the delicious sauce! In a bowl, combine the gochujang, gochugaru, soy sauce, oligodang, sugar, and mirim (cooking wine). Mix thoroughly until smooth, ensuring there are no lumps. It’s important to stir well so all the ingredients blend together.
Step 4
Pour the prepared sauce into the pot and add 500ml of water (or kelp broth for extra umami). Bring to a boil over medium-high heat, stirring occasionally to prevent the sauce from sticking to the bottom. Once it starts boiling, reduce the heat to medium-low to begin the braising process.
Step 5
Braise the eggs to allow them to absorb the sauce evenly. Let them simmer gently over medium-low heat for about 15 minutes. During this time, spoon some of the sauce over the eggs that are not fully submerged in the liquid. This will help the flavors penetrate deeper.
Step 6
We’re almost done! The amount of sauce left is up to your preference. You can enjoy it with a little sauce, similar to a soupy tteokbokki, or reduce it further until almost dry, making it a fantastic side dish for rice. Finally, drizzle with sesame oil and sprinkle with toasted sesame seeds to finish. Your spicy yet sweet braised eggs are ready! Enjoy your meal!
