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
• 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