Delicious hard boiled eggs braised in soy sauce for a quick Korean side-dish that can be enjoyed for days for a quick weekday dinner or simple lunchbox.
Another hit by celebrity actor, Cha Seung Won, from the popular Korean TV Show – Korean Hostel in Spain. More details on this show in the jjajangbap recipe.
For a breakfast, Cha Seung Won decides to provide one egg per person as a side! Protein for starters.
What is Gyeran Jangjorim?
Gyeran = egg
Jorim = a Korean dish simmered in a sauce and broth until the seasoning has been absorbed into the ingredients and the sauce reduced.
Jangjorim = A jorim dish simmered by soy sauce
The most well-known jangjorim is beef jangjorim that I loved as a kid and even enjoy today! The beef version though can take some time. This gyeran jangjorim is an easy side-dish that can be made in minutes and can be enjoyed for days. It helps to make it on Sunday for a few easy meals during the week. All you need to do is hard boil the eggs and braise it in a simple soy sauce. The peppers and mushrooms are also delicious additions.
How should you enjoy? Of course, you’ll need a bowl of rice! I like to spoon some of the soy sauce into my rice bowl and enjoy with a bit of the egg crushed. It’s also delicious to spoon some of the soy sauce into the rice and add a tsp more of sesame oil straight into the rice as well. Mix, and mix! Kimchi adds the perfect spicy balance to the salty and nutty flavors of the soy sauce and sesame oil.
*This recipe is somewhat similar to soy sauce eggs made by Lee Sang Min that became internet trendy last year. The soy sauce eggs are soft boiled with runnier yolks and therefore the eggs are marinated in the sauce overnight where these are hard boiled and braised in the sauce itself. It depends on what mood I am for preference!
Clips from the show!
concentrating so hard
Gyeran Jangjorim (Korean Braised Eggs) - Korean Hostel in Spain
Hard Boiled Eggs
- 10 Eggs
- Pinch of Salt
- 2 Tbsp vinegar
- 10 shishito peppers
- 1 cup oyster mushrooms
- 10 garlic cloves
- 5 dried red peppers
- 100 ml (¼ cup + 2 ⅔ Tbsp ) soy sauce
- 200 ml ((¾ cup + 1 Tbsp) water
- 2 Tbsp mirim
- 2 Tbsp sugar
- ¼ cup (4 Tbsp) rice syrup (or honey, corn syrup)
- Pepper to taste
- Boil the Eggs. Bring a medium pot of water to a boil (enough to submerge 10 eggs). Add in a pinch of salt and 2 Tbsp of vinegar. **The vinegar helps to make the eggs peel easier. Once boiling, slowly add in the 10 eggs. Make sure not to crack the egg! Boil for 7 minutes.*Since the eggs will continue to cook in the sauce, to prevent overcooking them, I cook them slightly less than what’s needed for hard boiled eggs initially. They will be hard boiled when enjoyed!
- Drain the water from the pot and place the eggs into a bowl of ice water so they stop cooking. Set aside.
- Pierce the shishito peppers with a sharp skewer or tip of the knife so that the marinade will seep into the peppers. Clean the mushrooms.
- In a medium sized pot, add in the sauce ingredients and bring to a boil. Add in the garlic cloves, shishito peppers and dried red peppers.
- Peel the hard boiled eggs and add them to the soy sauce pot. Turn the eggs over occasionally so they are evenly braised. Add in the mushrooms. Continue to simmer until about 1/3rd of the sauce has reduced. Enjoy!