By Heyin
Korean Style Braised Eggs (Gyeran Jangjorim)
7 steps
Prep:5minCook:30min
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.
Updated at: Thu, 17 Aug 2023 06:05:35 GMT
Nutrition balance score
Unbalanced
Glycemic Index
52
Low
Glycemic Load
15
Moderate
Nutrition per serving
Calories323.5 kcal (16%)
Total Fat12.7 g (18%)
Carbs29.7 g (11%)
Sugars21.3 g (24%)
Protein23 g (46%)
Sodium2857.5 mg (143%)
Fiber1.2 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
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)
eggs6 
vinegar1 TbspStep 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.
water250ml
soy sauce6 Tbsp
sugar3 Tbspeggs6 Step 4
Let it boil for 25 mins on medium heat.
Step 5
Toss in garlic and fresh chili (optional).
garlic10 cloves
chili1 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.
spring onionsNotes
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