πŸ₯š Korean Soy Sauce Braised Eggs Recipe (Gyeran Jangjorim) κ³„λž€μž₯μ‘°λ¦Ό

Posted by @hiphandang

 

πŸ₯šκ³„λž€μž₯μ‘°λ¦Ό

Gyeran Jangjorim is one of Korea's most popular side dishes πŸ₯š

Hard-boiled eggs are simmered in a savory soy sauce broth until they absorb rich flavor and develop a beautiful color πŸ˜‹

Simple, affordable, and perfect with rice, this classic Korean side dish is loved by all ages!

Today, I'll show you a simple and foolproof Gyeran Jangjorim recipe that anyone can make at home!

πŸ₯š Ingredients (Serves 4)

10 large eggs

4 cups water

🌟 Braising Sauce

1/2 cup soy sauce

2 cups water

2 tbsp brown sugar

1 tbsp minced garlic

2 green chili peppers

1 red chili pepper

🍳 Instructions

  1. Boil the Eggs

Place the eggs in a pot and cover with water.

Boil for 10–12 minutes 😊

  1. Peel the Eggs

Transfer to ice water and peel the shells πŸ˜‹

  1. Prepare the Sauce

In a pot combine:

Soy sauce

Water

Brown sugar

Minced garlic

Green chili peppers

Red chili pepper

Mix well πŸ”₯

  1. Bring to a Boil

Bring the sauce to a boil over medium heat 😊

  1. Add the Eggs

Carefully place the peeled eggs into the sauce 😍

  1. Simmer

Cook for 15–20 minutes until the eggs darken slightly πŸ˜‹

  1. Cool and Marinate

Turn off the heat and let the eggs sit in the sauce for at least 30 minutes ✨

  1. Serve

Slice in half and enjoy with rice!

πŸ’‘ Tips for the Best Flavor

Let the eggs soak longer for deeper flavor πŸ₯š

Use fresh eggs for easier peeling 😊

Add quail eggs for variety πŸ˜‹

Store some sauce to drizzle over rice 🍚

Perfect for meal prep and lunch boxes 🍱

🧊 Storage Tips

Store in an airtight container with the sauce.

Best enjoyed within 5 days 😊

Keep refrigerated at all times.

πŸ₯— Final Thoughts

Gyeran Jangjorim is one of Korea's most comforting and practical side dishes πŸ₯š

The savory soy sauce flavor and tender eggs create a simple yet satisfying dish that's perfect with any meal πŸ˜‹

Give this easy Gyeran Jangjorim recipe a try and enjoy authentic Korean home cooking! ✨


πŸ₯šKorean Soy Sauce Braised Eggs (κ³„λž€μž₯μ‘°λ¦Ό)

κ³„λž€μž₯쑰림은 삢은 κ³„λž€μ„ κ°„μž₯ 양념에 μ‘°λ € λ§Œλ“  ν•œκ΅­ λŒ€ν‘œ λ°‘λ°˜μ°¬μ΄μ•Ό πŸ₯š

μ§­μ‘°λ¦„ν•˜λ©΄μ„œλ„ 감칠맛 κ°€λ“ν•œ 양념이 κ³„λž€ μ†κΉŒμ§€ λ°°μ–΄ λ°₯반찬으둜 μ΅œκ³ μ΄μ§€ πŸ˜‹

λ§Œλ“€κΈ°λ„ 쉽고 냉μž₯ 보관도 κ°€λŠ₯ν•΄ λ§Žμ€ κ°€μ •μ—μ„œ 즐겨 λ¨ΉλŠ” κ΅­λ―Ό λ°˜μ°¬μ΄μ•Ό!

μ˜€λŠ˜μ€ λˆ„κ΅¬λ‚˜ μ‰½κ²Œ λ§Œλ“€ 수 μžˆλŠ” μ‹€νŒ¨ μ—†λŠ” κ³„λž€μž₯μ‘°λ¦Ό λ ˆμ‹œν”Ό μ•Œλ €μ€„κ²Œ!

πŸ₯š 재료 (4인뢄)

κ³„λž€ 10개

λ¬Ό 4μ»΅

🌟 μž₯μ‘°λ¦Ό 양념

κ°„μž₯ 1/2μ»΅

λ¬Ό 2μ»΅

흑섀탕 2큰술

닀진 마늘 1큰술

μ²­μ–‘κ³ μΆ” 2개

홍고좔 1개

🍳 λ§Œλ“œλŠ” 방법

  1. κ³„λž€ μ‚ΆκΈ°

κ³„λž€μ„ 물에 λ„£κ³  10~12λΆ„ 정도 μ‚Άμ•„μ€˜ 😊

  1. 껍질 λ²—κΈ°κΈ°

찬물에 μ‹νžŒ ν›„ κ»μ§ˆμ„ λ²—κ²¨μ€˜ πŸ˜‹

  1. 양념 λ§Œλ“€κΈ°

냄비에

κ°„μž₯

λ¬Ό

흑섀탕

닀진 마늘

μ²­μ–‘κ³ μΆ”

홍고좔

λ₯Ό λ„£μ–΄μ€˜ πŸ”₯

  1. 끓이기

양념μž₯을 λ“μ—¬μ€˜ 😊

  1. κ³„λž€ λ„£κΈ°

삢은 κ³„λž€μ„ λ„£μ–΄μ€˜ 😍

  1. 쑰리기

15~20λΆ„ 정도 μ€κ·Όνžˆ μ‘Έμ—¬μ€˜ πŸ˜‹

  1. μˆ™μ„±ν•˜κΈ°

λΆˆμ„ 끄고 30λΆ„ 이상 양념에 담가둬 ✨

  1. μ™„μ„±

반으둜 잘라 λ°₯κ³Ό ν•¨κ»˜ λ§›μžˆκ²Œ 즐겨봐!

πŸ’‘ λ§›μžˆκ²Œ λ¨ΉλŠ” κΏ€νŒ

였래 λ‹΄κ°€λ‘˜μˆ˜λ‘ 간이 잘 λ°°μ–΄ πŸ₯š

λ©”μΆ”λ¦¬μ•Œλ‘œ λ§Œλ“€μ–΄λ„ λ§›μžˆμ–΄ 😊

남은 κ°„μž₯은 λ°₯에 λΉ„λ²Ό 먹어도 졜고 πŸ˜‹

λ„μ‹œλ½ λ°˜μ°¬μœΌλ‘œλ„ μ’‹μ•„ 🍱

냉μž₯고에 두고 κΊΌλ‚΄ λ¨ΉκΈ° νŽΈν•΄ 🍚

🧊 보관 방법

양념과 ν•¨κ»˜ λ°€νμš©κΈ°μ— λ‹΄μ•„ 냉μž₯ λ³΄κ΄€ν•΄μ€˜!

5일 이내에 λ¨ΉλŠ” 것이 κ°€μž₯ λ§›μžˆμ–΄ 😊

항상 κΉ¨λ—ν•œ 젓가락을 μ‚¬μš©ν•΄μ€˜.

πŸ₯— 마무리

κ³„λž€μž₯쑰림은 μ§­μ‘°λ¦„ν•œ κ°„μž₯ 양념과 λΆ€λ“œλŸ¬μš΄ κ³„λž€μ΄ μ–΄μš°λŸ¬μ§„ ν•œκ΅­ λŒ€ν‘œ λ°‘λ°˜μ°¬μ΄μ•Ό πŸ₯š

ν•œμž… λ¨ΉλŠ” μˆœκ°„ κ³ μ†Œν•œ κ³„λž€κ³Ό 감칠맛 κ°€λ“ν•œ 양념이 퍼져 λ°₯ ν•œ 곡기λ₯Ό μˆœμ‹κ°„μ— λΉ„μš°κ²Œ λ§Œλ“œλŠ” μŒμ‹μ΄μ§€ πŸ˜‹

μ˜€λŠ˜μ€ μ§‘μ—μ„œ λ§›μžˆλŠ” κ³„λž€μž₯μ‘°λ¦Ό ν•œλ²ˆ λ§Œλ“€μ–΄λ΄! ✨

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