Korean Style Braised Eggs (Gyeran Jangjorim)

In Korea, we call this side-dish a 'rice thief' because it's a dish that goes perfectly with rice! So easy to make and it's a great dish to share with fam and friends. You can leave it in the fridge for ~2 days.

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Step 1

In boiling water, gently add eggs and let it boil for 8 minutes. Add a splash of vinegar. (eggs peel better this way)

Step 2

After 8 minutes, let the eggs rest in ice water for few minutes then peel.

Step 3

In a clean pot, add water, soy sauce, sugar and eggs.

Step 4

Let it boil for 25 mins on medium heat.

Step 5

Toss in garlic and fresh chili (optional).

Step 6

Let it boil for another 5-7 minutes. The mixture should look slightly thickened, and the eggs should be stained.

Step 7

Let it cool down and top off with thinly sliced green onions/chives.