Sweet & Spicy Rice Cooker Braised Eggs
Easy Braised Eggs Made in Your Rice Cooker
Here’s a recipe for delicious, sweet, and spicy braised eggs made conveniently in your rice cooker! This dish is perfect as a side for meals, or even as a snack. The rice cooker handles both boiling and braising, reducing cleanup and saving you time. Enjoy a flavorful side dish that the whole family will love, perfect for spooning over warm rice.
Main Ingredients- 10 large eggs
- 250ml water (for dissolving sauce)
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
Sweet & Spicy Sauce Mix- 3 Tbsp gochugaru (Korean chili powder, fine grind)
- 5 Tbsp sugar (adjust to taste)
- 1 Tbsp Dasida (MSG-based seasoning powder)
- 0.5 Tbsp onion powder
- 1 Tbsp garlic powder
- 1 Tbsp potato starch (for sauce thickness)
- 0.5 tsp black pepper
- 3 Tbsp gochugaru (Korean chili powder, fine grind)
- 5 Tbsp sugar (adjust to taste)
- 1 Tbsp Dasida (MSG-based seasoning powder)
- 0.5 Tbsp onion powder
- 1 Tbsp garlic powder
- 1 Tbsp potato starch (for sauce thickness)
- 0.5 tsp black pepper
Cooking Instructions
Step 1
Crack 10 eggs into the inner pot of your rice cooker. Carefully pour enough freshly boiled hot water to cover the eggs (about 400ml). Select the ‘Reheat’ function on your rice cooker and cook for 9 minutes to boil the eggs. Tip: Using hot water reduces cooking time and makes the shells easier to peel.
Step 2
While the eggs are boiling, combine all the ‘Sweet & Spicy Sauce Mix’ ingredients in a plastic bag and shake well to mix. Add 3 Tbsp gochugaru, 5 Tbsp sugar, 1 Tbsp Dasida, 0.5 Tbsp onion powder, 1 Tbsp garlic powder, 1 Tbsp potato starch, and 0.5 tsp black pepper. Ensure the seasonings are evenly distributed.
Step 3
After the first reheating cycle is complete, run the ‘Reheat’ function again for another 9 minutes to ensure the eggs are fully cooked to hard-boiled. This will make them easier to peel without breaking.
Step 4
Immediately after the second reheating, transfer the cooked eggs to a bowl of cold water and let them sit for about 5 minutes. Cooling the eggs in cold water helps the shells detach easily when peeling.
Step 5
Now, pour 250ml of hot water into the rice cooker inner pot. Dissolve 4 Tbsp of the prepared sauce mix into the water, stirring until smooth and free of lumps. Alternative: Instead of the sauce mix, you can combine 1 Tbsp gochujang, 1 Tbsp gochugaru, 1 Tbsp soy sauce, 2 Tbsp sugar, and 0.5 Tbsp minced garlic (or garlic powder).
Step 6
Add all the peeled hard-boiled eggs to the sauce in the rice cooker pot. It’s okay if the eggs aren’t fully submerged. Select the ‘Reheat’ function and cook for 9 minutes to allow the eggs to absorb the flavors.
Step 7
After 9 minutes, carefully flip the eggs in the pot to ensure they are coated evenly with the sauce. Drizzle in 1 Tbsp of sesame oil, mix gently, and then select ‘Reheat’ again for another 9 minutes to enhance the eggs’ aroma and flavor.
Step 8
Transfer the finished braised eggs, along with the delicious sauce, to a serving dish. Sprinkle with toasted sesame seeds for a garnish. Enjoy this flavorful rice cooker braised egg dish as a wonderful side with your favorite meal!