Gyeran-jorim, soy sauce braised eggs, is one of those banchan you make once and rely on for days.
This time I added kkwarigochu (mild Korean shishito-style peppers) for a subtle aroma and extra bite, which cuts through the richness and makes the eggs even more addictive.
Using soft-boiled eggs means the yolks stay creamy and glossy, which is amazing mixed into a bowl of warm rice.
Ingredients
- Eggs – 20
- Onion – 1
- Green onion – 1/3 stalk
- Kkwarigochu – 150g (about 5.3 oz; mild, thin-skinned Korean peppers similar to shishito; substitute with shishito peppers or mild green chilies)
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
Sauce
- Soy sauce – 300ml (about 10.1 fl oz)
- Water – 500ml (about 16.9 fl oz)
- Cooking wine – 150ml (about 5.1 fl oz; Korean cooking rice wine, mirin can be substituted)
- Sugar – 1 T
- Oyster sauce – 2 T
- Hondashi – 0.5 T (Japanese bonito dashi powder; can substitute with a small amount of Korean anchovy stock powder or a splash of dashi stock)
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
1Soak the eggs in water for about 30 minutes before boiling to take the chill off.TipEggs straight from the fridge are more likely to crack while boiling.
2Boil the eggs in boiling water for 6 minutes 30 seconds, then transfer immediately to ice water to stop the cooking.Tip6 minutes 30 seconds gives you soft-boiled eggs; boil for 9-10 minutes if you prefer them fully cooked.
3In a pot, combine the soy sauce, water, cooking wine, sugar, oyster sauce, and hondashi, bring to a boil for about 1 minute, then let it cool completely.TipThe vegetables will release moisture later, so it’s fine if the sauce tastes a bit salty at this stage. Keeping it not too sweet is what makes this dish easy to eat again and again.
4Meanwhile, cut the onion, green onion, and kkwarigochu into bite-sized pieces as shown.
5Place the boiled eggs along with the onion, green onion, and kkwarigochu into an airtight container, then pour the cooled sauce over everything.
6Let it marinate in the refrigerator for at least 5 hours, and it’s ready to enjoy.TipI like to finish mine with a generous sprinkle of toasted sesame seeds for extra flavor.
Letting it marinate for a full day allows the sauce to soak in even more deeply, making it taste even better.
Gyeran-jorim is simple to make and always ready in the fridge whenever you need it, which makes it an incredibly versatile side dish.
Marinating it together with kkwarigochu lets the savory sauce soak into the peppers too, adding another layer of flavor.
Once you have a batch ready, even a busy day can turn into a satisfying meal with just a bowl of warm rice and these eggs.
Since this is meant to be enjoyed over several days, I’d recommend letting it marinate for at least a full day before digging in.
Ingredients
- Eggs – 20
- Onion – 1
- Green onion – 1/3 stalk
- Kkwarigochu – 150g (about 5.3 oz; mild, thin-skinned Korean peppers similar to shishito; substitute with shishito peppers or mild green chilies)
- (1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
Sauce
- Soy sauce – 300ml (about 10.1 fl oz)
- Water – 500ml (about 16.9 fl oz)
- Cooking wine – 150ml (about 5.1 fl oz; Korean cooking rice wine, mirin can be substituted)
- Sugar – 1 T
- Oyster sauce – 2 T
- Hondashi – 0.5 T (Japanese bonito dashi powder; can substitute with a small amount of Korean anchovy stock powder or a splash of dashi stock)
- (1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
- Soak the eggs in water for about 30 minutes before boiling to take the chill off.
Tip.Eggs straight from the fridge are more likely to crack while boiling. - Boil the eggs in boiling water for 6 minutes 30 seconds, then transfer immediately to ice water to stop the cooking.
Tip.6 minutes 30 seconds gives you soft-boiled eggs; boil for 9-10 minutes if you prefer them fully cooked. - In a pot, combine the soy sauce, water, cooking wine, sugar, oyster sauce, and hondashi, bring to a boil for about 1 minute, then let it cool completely.
Tip.The vegetables will release moisture later, so it's fine if the sauce tastes a bit salty at this stage. Keeping it not too sweet is what makes this dish easy to eat again and again. - Meanwhile, cut the onion, green onion, and kkwarigochu into bite-sized pieces as shown.
- Place the boiled eggs along with the onion, green onion, and kkwarigochu into an airtight container, then pour the cooled sauce over everything.
- Let it marinate in the refrigerator for at least 5 hours, and it's ready to enjoy.
Tip.I like to finish mine with a generous sprinkle of toasted sesame seeds for extra flavor.
