Egg Jangjorim (Korean Soy-Braised Eggs)
A sweet-savory egg jangjorim you can finish in 15 minutes! Hard-boiled eggs are braised in a 1:1/2:2 soy-sugar-water sauce, and the key is a generous spoon of minced garlic in place of any stock — a super-easy, rice-stealing side dish.
Ingredients
Main
- Eggs8
- Coarse salt1 spoon (for boiling)
- Vinegar1 spoon (for boiling)
Sauce
- Soy sauce1 paper cup
- Sugar1/2 cup
- Water2 cups
- Minced garlic1 tbsp
Directions
- 1
Pour enough water into a pot to cover the eggs, add a spoon each of coarse salt and vinegar, stir well, and boil the eggs.
- 2
Once the water starts boiling, time it and boil for about 11 minutes for hard-boiled, then transfer to cold water to cool and peel. (Boiling too long makes the yolks dry.)
- 3
Mix 1 paper cup soy sauce, 1/2 cup sugar, and 2 cups water in a 1:1/2:2 ratio, and add a generous 1 tbsp of minced garlic to make the sauce. (With no stock, the garlic is the key.)
- 4
Pour the sauce into a pot, add the boiled eggs, and simmer a bit more so they soak up the flavor.
- 5
Once the eggs have absorbed the sauce, the super-easy egg jangjorim is done.
Tips
Adding coarse salt and vinegar to the boiling water makes the eggs easier to peel, and 11 minutes is enough for hard-boiled. Boiling longer makes the yolks dry. Since there's no stock, a generous amount of minced garlic is the key to the flavor.