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Korean Style Braised Eggs

Easy, delicious and super addictive Korean style braised eggs!

Korean Style Braised Eggs | MyKoreanKitchen.com

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.

Korean Style Braised Eggs | MyKoreanKitchen.com

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

Korean Style Braised Eggs | MyKoreanKitchen.com

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.

Korean Style Braised Eggs | MyKoreanKitchen.com

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.

Korean Style Braised Eggs | MyKoreanKitchen.com

4. Turn the heat off and cool down the eggs.

Korean Style Braised Eggs | MyKoreanKitchen.com

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.)

Korean Style Braised Eggs | MyKoreanKitchen.com

Korean Style Braised Eggs | MyKoreanKitchen.com

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.


Korean Style Braised Eggs | MyKoreanKitchen.com

Korean Style Braised Eggs

Korean soy sauce egg recipe
5 from 2 votes
Print Pin Rate
Course: Side dishes
Cuisine: Korean
Prep Time: 3 minutes
Cook Time: 15 minutes
Total Time: 18 minutes
Servings: 6
Calories: 92
Author: Sue | My Korean Kitchen

Ingredients

  • 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 (10 g / 0.35 ounces) (white parts only)

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

1 Tbsp = 15 ml, 1 Cup = 250 ml

Nutrition

Calories: 92kcal | Carbohydrates: 5g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 736mg | Potassium: 86mg | Sugar: 4g | Vitamin A: 260IU | Vitamin C: 0.4mg | Calcium: 30mg | Iron: 1.1mg
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or Tag me on Instagram @MyKoreanKitchen.

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Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

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11 thoughts on “Korean Style Braised Eggs”

  1. 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!

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