How To Make Gyeran JangJorim or Korean Braised Eggs
Sweet and savory soy-braised eggs or Gyeran JangJorim (계란장조림) is a delicious recipe enjoyed with rice and other side dishes. Try the simple recipe
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Korean braised egg or Gyeran JangJorim is primarily soy sauce-based. The eggs are boiled in the soy sauce mixture and soaks in the delicious flavor. There is a version with beef, although it takes much longer time than just making it with eggs.
Gyeran JangJorim was my favorite side dish as a kid. Why? Because it was sweet and I liked eggs.
Nowadays, I switch it up with quail and chicken eggs. I find it easier to peel quail eggs without breaking the whites. Either type of egg work for this dish.
Recipe
Ingredients
- 10 quail eggs or 6 chicken eggs
- 1/4 cup soy sauce
- 1 cup water
- 2 tbsp sugar
- 2 tsp minced garlic
- 2 dried kelp or dashima
- chili pepper (optional)
- black pepper
Type of Eggs to Use
You can use whatever egg you want. Usually, it’s made with chicken egg. Although I like to use quail eggs because they’re fun and easy to peel.
If using quail eggs, boil water in a pot, add the eggs and boil for 2-3 minutes. Place them in a cold ice bath and peel.
How To Eat It
It’s usually eaten as a side dish along with rice and/or soup.
Oftentimes, I just eat it with rice, nori, and kimchi. Very simple yet very delicious.
How Long To Store in Fridge
Store it for up to 7 days, in the refrigerator after they have been cooked. I usually finish it in 4 days because it’s that good.
Try the recipe
Gyeran JangJorim or Korean Braised Eggs
Ingredients
- 6 chicken eggs
- 10 quail eggs
- 1/4 cup soy sauce
- 1 cup water
- 2 tbsp sugar
- 2 tsp minced garlic
- 2-4 dried kelp rinse beforehand
- 3 chili peppers optional
- black pepper to taste
Instructions
- Boil quail eggs (2-3 minutes) and/or chicken eggs (8-10 minutes). Peel and place them in the refrigerator.6 chicken eggs, 10 quail eggs
- In a pot, combine soy sauce, water, sugar, minced garlic, dried kelp, and black peppers. Bring it to a boil1/4 cup soy sauce, 1 cup water, 2 tbsp sugar, 2 tsp minced garlic, 2-4 dried kelp, 3 chili peppers, black pepper to taste
- Remove dried kelp. Add the eggs and chili pepper (optional)
- Simmer on medium-low heat for 15 minutes, with the lid off. Occasionally stir gently. It's normal for the liquid to evaporate.
- Taste the sauce and adjust if needed based on preference
- Turn off the heat and let it rest for about 20 minutes before storing in an air-tight container
- Eat immediately and/or refrigerate it for up to 3 days
