Gyeran Jangjorim: Korean Soy-Marinated Eggs

Ingredients

• 4 Large Eggs (soft‑boiled, peeled)
• 1 cup Water (for braising)
• 1/4 cup Soy Sauce (Korean ganjang preferred)
• 1 tablespoon Fish Sauce (Thai or Korean style)
• 1 tablespoon Brown Sugar (packed)
• 1 stalk Green Onion (sliced thin, added to sauce)
• 1 medium Bell Pepper (red or yellow, sliced into strips)
• 1/2 White or Red Onion (thinly sliced)

Instructions

1. Soft‑Boil the Eggs

   Place the eggs in a pot of cold water, bring to a gentle boil, then simmer for 6 minutes for a soft‑center. Transfer to ice water for 1 minute, peel while still warm.

   Time: PT8M

   Temperature: 100°C

2. Prepare the Braising Sauce

   In a small pot combine 1 cup water, 1/4 cup soy sauce, 1 tbsp fish sauce, 1 tbsp brown sugar, and the sliced green onion. Stir until the sugar dissolves.

   Time: PT5M

3. Braise the Eggs

   Add the peeled soft‑boiled eggs to the sauce, bring the mixture to a boil over medium heat, then reduce to low heat and simmer for 10 minutes until the liquid reduces by about half.

   Time: PT10M

   Temperature: 90°C

4. Slice the Vegetables

   While the eggs braise, slice the bell pepper into thin strips and thinly slice the onion. Set aside.

   Time: PT5M

5. Combine Eggs and Vegetables

   Place the sliced bell pepper and onion into a heat‑resistant container. Pour the hot braising liquid over the vegetables and eggs.

   Time: PT2M

6. Cool and Store

   Allow the mixture to cool to room temperature, then cover and refrigerate. The dish can be served cold or at room temperature; spoon extra sauce over the eggs when serving.

   Time: PT5M

Nutrition Facts

Calories

100

Protein

6 g

Carbohydrates

5 g

Fat

5 g

Fiber

0.5 g