Soy-braised chicken eggs (gyeran-jangjorim)
Fully hard-boiled chicken eggs gently simmered in a small garlic-soy broth. A traditional Korean rice side, with a cooked braising sauce rather than a cold overnight marinade.
Ingredients
4 servings
Everyday kitchen measurements
For 4 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Needed for this version; use the listed amount at the stated step.
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Essential
Needed for this version; use the listed amount at the stated step.
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Essential
Needed for this version; use the listed amount at the stated step.
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Substitute available
If Soy sauce is unavailable
- Use instead
- Tamari soy sauce
- Substitute quantity
- 2 level tablespoonsReference quantity: 30 ml
If ordinary soy sauce is unavailable, use the indicated amount of tamari instead, not both. It still contains soy; check the label for wheat and other allergens. Saltiness may differ.
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Substitute available
If Sugar is unavailable
- Use instead
- Plain rice syrup or light corn syrup
- Substitute quantity
- 1 level tablespoonReference quantity: 20 g
If sugar is unavailable, use this amount of plain rice syrup or light corn syrup instead, not both. Stir it into the braising liquid; the sauce may be slightly less sweet and thicker. Stop before it reduces to a sticky, dry glaze.
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Optional
May be omitted without changing the other quantities.
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Optional
May be omitted without changing the other quantities.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Place 4 large eggs in a single layer in a small pot. Add 5 small paper cups cool water, enough to cover by about 2 cm; top up only if needed. Bring to a boil, lower to a gentle boil and cook for 10 minutes from that point. Keep the eggs submerged and avoid a violent boil that cracks shells.
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Step 2
Carefully discard the hot water. Cool the eggs under clean cold drinking water for about 5 minutes, refreshing the water if it warms. Crack gently all over and peel from the wide end. Rinse off shell bits. Peel the optional 4 garlic cloves and wash the optional 4 mild peppers, removing their stems.
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Step 3
In a small saucepan mix 1 fresh paper cup water, 2 tablespoons soy sauce and 1 tablespoon sugar. Add optional garlic and peppers. Bring to a gentle simmer and stir about 30 seconds until the sugar dissolves. Add the peeled, cooked eggs carefully; do not reuse the egg-boiling water.
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Step 4
Simmer uncovered over medium-low heat for 8–10 minutes, turning the eggs gently every 2 minutes so the color spreads. Keep several spoonfuls of liquid in the pan; lower the heat or stop if it reduces too quickly. The sauce should remain pourable, not dry or sticky-burnt.
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Step 5
Lift out an egg with a clean spoon, halve it on a clean board and check that the yolk is fully set. Serve one egg per person with a little sauce, garlic and peppers if used. For storage, transfer to a shallow container, cool promptly and refrigerate within 2 hours.
Finished dish
4 side-dish servings. Paper cup 180 ml; level tablespoon 15 ml; small teaspoon 5 ml. Contains egg and soy; soy sauce may contain wheat. Refrigerate at 4°C or below and eat within 3 days. Use a clean spoon each time and reheat only what you will eat until hot throughout.
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Enjoy every bite
How to enjoy it
Serve with rice and a vegetable side. Spoon on a little braising sauce, not the entire salty liquid; turn the eggs gently so they stay intact.
