Korean Style Braised Eggs | MyKoreanKitchen.com
Print Recipe
5 from 2 votes

Korean Style Braised Eggs

Korean soy sauce egg recipe
Prep Time3 mins
Cook Time15 mins
Total Time18 mins
Course: Side dishes
Cuisine: Korean
Servings: 6
Calories: 92kcal
Author: Sue | My Korean Kitchen


  • 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)


  • 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.)


1 Tbsp = 15 ml, 1 Cup = 250 ml


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