Korean Style Braised Eggs

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.

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