Gyeran Jangjorim (Korean Braised Eggs) - Korean Hostel in Spain
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.
Servings: 10 eggs
Ingredients
Hard Boiled Eggs
- 10 Eggs
- Pinch of Salt
- 2 Tbsp vinegar
Additional Ingredients
- 10 shishito peppers
- 1 cup oyster mushrooms
- 10 garlic cloves
- 5 dried red peppers
Sauce
- 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
Instructions
- 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!
