Craving a comforting and flavorful dish that's both kid-friendly and sophisticated? Look no further than jjajang braised eggs! This surprisingly simple recipe elevates the humble egg to new heights, transforming it into a delicious and satisfying meal. The rich, savory jjajang sauce, typically found in the beloved Korean jjajangmyeon noodles, coats the eggs perfectly, creating a delightful balance of sweet, salty, and umami notes. It’s a fantastic way to use up leftover jjajang sauce or a perfect excuse to make a batch just for this incredible dish. The soft, tender eggs soaked in the flavorful sauce are an absolute treat.
Forget complicated cooking techniques! This recipe is incredibly easy to follow, perfect for even the busiest weeknights. Whether you're looking for a quick weeknight dinner, a fun weekend project, or an exciting new addition to your meal repertoire, this jjajang braised egg recipe is guaranteed to impress. Ready to embark on this culinary adventure? Let's dive into the step-by-step instructions and create these irresistible jjajang braised eggs together.
Tools Needed
- Pot
- Pan
Ingredients
- Eggs
- Salt
- Cabbage
- Onions
- Potatoes
- Pumpkin
- Ground Pork
- Soy Sauce
- Water
- Soybean Paste
- Minced Garlic
- Bull's Eye (Gochujang)
- Cheongyang Peppers (optional)
Step-by-Step Instructions
Step 1. Prepare the Eggs and Vegetables
- Boil eggs in salted water for exactly 8 minutes. Then immediately transfer them to ice water.
- Prepare your pan. Add cabbage and other desired vegetables like onions, potatoes (pumpkin is optional but delicious!).
Step 2. Cook the Pork and Sauce
- Add ground pork and soy sauce. Stir-fry until onions turn slightly brown.
- Pour in water, and add soybean paste instead of jjajang powder. (Soybean paste is recommended for a richer flavor.)
- Add minced garlic and Gochujang (bull's eye), mix well.
Step 3. Gently Incorporate the Eggs
- Add the boiled eggs, stir gently, and turn off the heat.
Read more: Instant Pot Chinese Beef Brisket Stew (蘿蔔燜牛腩) - Easy Recipe
Tips
- Don't overcook the eggs; otherwise, the yolk will turn black.
- Kids can enjoy this with rice, while adults can add Cheongyang peppers for extra spice.
- Using jjajang instead of soy sauce adds a unique flavor. But using soybean paste is even better!
Nutrition
- Calories: approximately 250-350
- Fat: 15-25g
- Carbs: 20-30g
- Protein: 10-15g
FAQs
1. Can I use store-bought jjajang sauce?
Absolutely! Store-bought jjajang sauce works perfectly. Just make sure it's a good quality one you enjoy the taste of.
2. How long can I store leftover jjajang braised eggs?
Store them in an airtight container in the refrigerator for up to 3 days. They're best enjoyed fresh, but still tasty reheated.
There you have it – a simple, delicious, and surprisingly versatile meal that's perfect for any occasion. These jjajang braised eggs are sure to become a family favorite, offering a unique and satisfying twist on a classic comfort food. Enjoy this easy recipe and let us know how your jjajang braised egg adventure turns out!