Korean soy sauce eggs, or gyeran jjim, are a beloved side dish in Korean cuisine, known for their rich umami flavor and addictive savory sweetness. These simple eggs, simmered in a flavorful soy sauce-based broth, are incredibly versatile, easily adaptable to different tastes and palates. From the classic tteokgalbi style to the more complex dja jang, the variations are endless, offering a delicious and satisfying experience for both novice and experienced cooks alike. Each recipe brings a unique depth of flavor and texture, showcasing the magic of simple ingredients elevated to culinary perfection.
Beyond the basic recipe, we explore three distinct interpretations of Korean soy sauce eggs, each with its own personality and flavor profile. Whether you prefer a subtly sweet and savory egg, or a richer, more robust option, we’ve got you covered. Ready to embark on a culinary journey? Let's dive into the step-by-step instructions and discover the perfect Korean soy sauce eggs for your palate!
Tools Needed
- Medium-sized pot
- Ice bath
- Container
- Strainer
Ingredients
- Eggs
- Water: 5 cups
- Jin Ganjang (or all-purpose soy sauce): 1/2 cup
- Korean cooking wine (Makgeolli): 2 tbsp
- Brown sugar: 2 tbsp
- Dried sea kelp (Dasima): 2 small pieces
- Garlic cloves: 4
- Black pepper: generous pinch
- Medium onion: 1/2
- Scallions: 2
- Red pepper (or sweet bell pepper): 1
- Salt: 1-2 tbsp
- Vinegar: 2 tbsp
- Roasted sesame seeds
- Sesame oil
- Kim (seaweed)
Step-by-Step Instructions
Step 1. Prepare the Eggs and Broth
- Bring eggs to room temperature (10-15 minutes).
- Place eggs in a pot, cover with water (1 inch above eggs), add salt and vinegar. Gently swirl for 30 seconds.
- Bring water to a boil, then reduce heat to medium. Cook soft-boiled eggs for 5 minutes.
- Transfer eggs to an ice bath for 15 minutes. Peel eggs gently.
- Combine water, soy sauce, cooking wine, brown sugar, kelp, garlic, and pepper. Boil for 15 minutes.
- Slice onion, chop scallions, and thinly slice red pepper (remove seeds).
- Add vegetables to the cooled soy sauce broth.
- Let the broth cool to room temperature. Strain the broth.
Step 2. Marinate the Eggs
- Gently pour the cooled broth over the peeled soft-boiled eggs, leaving some space. Sprinkle with sesame seeds.
- Refrigerate for 4-6 hours (or 24 hours for a stronger flavor).
Step 3. Serve Cold or Warm (Tteokgaljang)
- Gently pour the cooled broth over the peeled soft-boiled eggs, leaving some space. Sprinkle with sesame seeds.
- Braise hard-boiled eggs in the soy sauce broth for 15 minutes. Sprinkle with sesame seeds and sesame oil.
Read more: Korean Suyuk (수육): Perfect Thinly Sliced Pork Belly
Tips
- Using vinegar and swirling the eggs helps keep the yolk centered.
- Remove red pepper seeds for a less bitter taste.
- Allow the soy sauce broth to cool completely before adding eggs to prevent overcooking.
- Pour the broth against the container wall to avoid damaging the egg yolks.
- The proper name for this dish is Tteokgaljang, not 'Mayak Eggs'.
Nutrition
- Calories: 150-200
- Fat: 10-15g
- Carbs: 5-7g
- Protein: 7-9g
FAQs
1. Can I use a different type of soy sauce?
Yes! While traditional Korean soy sauce is ideal, you can substitute with a similar dark soy sauce, adjusting the amount to taste. Light soy sauce won't provide the same depth of flavor.
2. How can I make these eggs spicier?
Add a pinch of gochugaru (Korean chili flakes) or a few slices of fresh chili pepper to the simmering sauce for a spicy kick. Adjust the amount to your preferred level of heat.
From the classic simplicity of Tteokgaljang to the bolder flavors of Dja Chang and beyond, mastering Korean soy sauce eggs opens a world of culinary possibilities. These versatile eggs are perfect as a side dish, a quick snack, or even a flavorful addition to rice bowls. Experiment with different variations and enjoy the delicious results!