Easy, delicious and super addictive Korean style braised eggs!
Today I want to share an easy and simple side dish recipe – Korean style braised eggs.
What are Korean Style Braised Eggs
Korean style braised eggs (Dalgyal Jorim, 달걀 조림 or Gyeran Jorim, 계란 조림) are a popular Korean side dish made with soy sauce based brine and hard boiled eggs.
Some might call it a Korean version of soy sauce eggs, but I can’t give you the taste comparison, as I’ve only tried the Korean version.
Korean braised eggs have a well balanced sweet and salty taste, and are highly addictive.
It is a very popular side dish for a Korean lunch box as well.
When I offered a bite of this egg to my little toddler she really loved it. Within a minute, she gobbled up a whole egg. It was a such a pleasing moment. 🙂
I really hope you enjoy my recipe as much as my daughter did!
P.S. If you like this recipe, you might also like to try these Korean egg side dishes – Korean egg roll and Korean steamed egg
Ingredients for Korean Braised Eggs (6 servings)
- 6 large hard-boiled eggs (shells removed)
- 4 Tbsp soy sauce
- 2 Tbsp brown sugar
- 1 cup water
- 2 Tbsp rice wine (mirin)
- 1 stalk green onion (10g, 0.35 ounce) (white parts only)
*1 Tbsp = 15 ml, 1 Cup = 250 ml
How to Make Korean Braised Eggs
1. Put the soy sauce, sugar, water, rice wine and green onion into a sauce pan and start boiling it on high heat.
2. When the mixture in the sauce pan is rolling boiling (3-4 mins into the cooking), take out the green onion with some tongs and reduce the heat to medium.
3. Add the hard-boiled eggs into the sauce pan gently and simmer until there are about 1/2 cup worth of the sauce left in the sauce pan (about 15 mins into the cooking). -While the eggs are being simmered, lightly roll them around in the sauce pan.
4. Turn the heat off and cool down the eggs.
5. Take out the eggs and slice them into a bite size and serve. (They can be served warm or cold but I think they taste better when slightly cold.)
Note:
- They can be stored in the fridge in an air tight container for up to 2 days.
- You can discard the leftover sauce or use it as a dipping sauce.
Ingredients
Instructions
- Put the soy sauce, sugar, water, rice wine and green onion into a sauce pan and start boiling it on high heat.
- When the mixture in the sauce pan is rolling boiling (3-4 mins into the cooking), take out the green onion with some tongs and reduce the heat to medium.
- Add the hard-boiled eggs into the sauce pan gently and simmer until there are about 1/2 cup worth of the sauce left in the sauce pan (about 15 mins into the cooking). -While the eggs are being simmered, lightly roll them around in the sauce pan.
- Turn the heat off and cool down the eggs.
- Take out the eggs and slice them into a bite size and serve. (They can be served warm or cold but I think they taste better when slightly cold.)
Notes
Nutrition
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Wow, yum yum my mother always make this side dish when we were elementary.
This is such a good recipe! I make these all the time, to either include in a quick noodle dish or just as a snack. Highly recommend!
This was delicious! I ate all 6 eggs in one sitting :D. I made a couple edits to the recipe. When I hard-boiled the egg, I did so just enough to peel the shell (with the yolk still liquidy presumably). I then added cayenne pepper because I enjoy spicy, and increased the simmering time for almost 1 hour to get the flavor soaked into the eggs. Next time, I plan to increased the time further.
Thank you for this great recipe! I made these for about 50 people at a retreat and got so many positive comments! Mirin is hard to get where I cooked, but the recipe still turned out well with a bit of white wine vinegar instead.
Excellent! Happy to hear. 🙂
These look delicious, I’m really looking forward to trying them! I was wondering why these keep for so much shorter in the fridge than regular hard boiled eggs (which are typically fine for a week)?
Yum! These take me back to my childhood when my Grandma would make them. My husband is addicted to these. He eats them with his ramen or straight when he needs a quick protein snack. TY for sharing. We make these so often I buy twice as many eggs than used to.
Great to hear! Thanks for your feedback. 🙂
This is soo good! Do you know how many carbs these have?
Do I leave the hard boiled eggs shell on or off?
Egg shells off. (refer ingredients list) 🙂
Oops! Sorry I missed it!
I’ve already tried this twice. I don’t know how you get the liquid down to 2-3 Tbsp after 10 minutes of simmering on medium. My patience gets lost and I just start eating them. It really does seel like a lot of simering liquid. The eggs are amazing, I’ve never gone through cartons so fast.
Hi Christine, I’m glad to hear that you’re enjoying your eggs so much with this recipe. It’s quite addictive, isn’t it? I know the simmering liquid is a lot for 6 eggs (which means you could actually add more boiled eggs if you would like). I’m pretty positive that it was about 10-12 mins mark to get the liquid simmer down to 2-3 Tbsp. But I also remember that I was multi-tastking at that time so I could mixed up something (either the fire power or the actual simmering time). I’ll let you know when I make this soon to be really precise. 🙂
Hi Christine, I just made this yesterday and you’re right. The liquid is about 1/2 cup not 2 to 3 Tbsp. I must have simmered it on high heat initially. I just updated my recipe accordingly as well. Thanks for your feedback!
This looks so good and sounds easy. I am tempted to try the recipe with quail eggs just to give it some flavor punch.
Great idea using quail’s egg! They will work well for this recipe. Enjoy!
I love Korean eggs like this! Never made them myself before though – so this recipe i need to try!
Let me know what you think of it after trying it out! Hope you like it.