⏰ Prep Time: 20 m
🍳 Cook Time: 40 m
🍳 Cook Time: 40 m
Soy Sauce Braised Eggs (Gyeran-Jangjorim, 계란장조림)
Korean home-cooked meals are known for their variety of side dishes (banchan). Among all the options, my all-time favorite has always been Jangjorim.
In Korea, we usually make Jangjorim with quail eggs for a bite-sized experience, but regular chicken eggs work just as well. It takes a bit of time to let the eggs soak up all the rich, savory goodness, but the process is super easy! Plus, it stores well in the fridge for 1-2 weeks, making it a great make-ahead dish.
Want to turn this side dish into a quick main dish? Check out my 5-minute Bibimbap with Jangjorim—trust me, all your effort will be worth it! 😊🍳
At a Glance 🔍
- Type: Non-vegetarian
- Flavor: Savory
- Origin: Korean cuisine
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Ingredients 🥚🍖
Let’s keep it simple—I’ve linked the products I used (highlighted) so you don’t have to go searching.
- Eggs: 7-8
- Pork shoulder: 180g (can be replaced with chicken breast or beef flat iron)
- Garlic: 8-9 cloves
- Red chili pepper: ½ stalk
- Spring onion: 1 stalk
- Black pepper grains: 1 tsp
- Sugar: 1.5 tbsp
- Soy sauce: 5 tbsp
- Fish sauce: 1 tbsp
Recipe 📓
1. Boil the eggs for 15 minutes.Pro tip😎 : Add a spoonful of vinegar to the water - it helps prevent the eggs from cracking! 
2. Prepare the broth: In a separate pot, add 500ml of water, pork (180g), 4 whole garlic cloves, spring onion (1 stalk), and black pepper grains (1 tsp). Bring to a boil over medium-high heat and simmer for 15 minutes, skimming off any foam.
3. Peel the eggs while waiting for the broth.
4. Strain the broth, removing the garlic, pepper, and spring onion.
5. Slice the ingredients: Cut the meat into bite-sized pieces, slice the remaining 4 garlic cloves, and halve the red chili pepper.
6. Braise the eggs: Return the eggs and meat to the pot with the broth. Add soy sauce (5 tbsp), fish sauce (1 tbsp), and sugar (1.5 tbsp). Bring to a boil, then reduce the heat to medium and simmer for 20 minutes.
7. Add the garlic and chili pepper, then simmer for another 15 minutes. And that’s it! Your perfectly braised soy sauce eggs are ready to serve. Enjoy them with rice, you will also fall in love with this side dish. 🍚🥢
2. Prepare the broth: In a separate pot, add 500ml of water, pork (180g), 4 whole garlic cloves, spring onion (1 stalk), and black pepper grains (1 tsp). Bring to a boil over medium-high heat and simmer for 15 minutes, skimming off any foam.
3. Peel the eggs while waiting for the broth.
4. Strain the broth, removing the garlic, pepper, and spring onion.
5. Slice the ingredients: Cut the meat into bite-sized pieces, slice the remaining 4 garlic cloves, and halve the red chili pepper.
6. Braise the eggs: Return the eggs and meat to the pot with the broth. Add soy sauce (5 tbsp), fish sauce (1 tbsp), and sugar (1.5 tbsp). Bring to a boil, then reduce the heat to medium and simmer for 20 minutes.
7. Add the garlic and chili pepper, then simmer for another 15 minutes. And that’s it! Your perfectly braised soy sauce eggs are ready to serve. Enjoy them with rice, you will also fall in love with this side dish. 🍚🥢
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