Korean Style Braised Eggs

Easy, delicious and super addictive Korean style braised eggs!

Today I want to share another easy and simple side dish (banchan) recipe – Korean style braised eggs. I just offered a bite of this egg to my little toddler and she really loved it. Within a minute, she gobbled  up a whole egg. It was a such a pleasing moment. 🙂

What is Korean Style Braised Eggs

Korean style braised eggs (Dalgyal Jorim, 달걀 조림 or Gyeran Jorim, 계란 조림) are typically simmered in soy sauce, sugar and other spices (optional) and its well balanced sweet and salty taste invites everyone to be its friend. This dish is often presented in a Korean lunch box as well.

I originally intended to prepare this dish with heart shaped eggs as Valentine’s day is just around the corner (in fact, it’s today!) but boy it was difficult! Either my boiled eggs broke the skin off or the shape wasn’t quite heart-ish enough. (Reminder, I only had enough time to attempt once.)

Anyway, maybe one day I’ll master the heart shaped eggs and will share how this dish would present in heart shaped eggs. 😉 Hope you enjoy my recipe!

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.

5 from 1 vote

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Korean Style Braised Eggs

Prep Time

3 mins

Cook Time

15 mins

Total Time

18 mins

 

Korean soy sauce egg recipe

Course: Side dishes

Cuisine: Korean

Servings: 6

Calories: 92 kcal

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

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.)

Recipe Notes

1 Tbsp = 15 ml, 1 Cup = 250 ml