Views: 0 Author: Site Editor Publish Time: 2025-10-23 Origin: Site
The Umami of soy sauce has long conquered the palates of chefs around the world. It is not only the soul of Chinese cuisine but also the "secret weapon" of many international dishes. The following is a classic recipe using soy sauce from different countries.
Korean Soy Sauce marinated eggs (Gyeran-jangjorim)
This is a classic Korean side dish, often served as a complimentary side dish in Korean restaurants. The eggs, stewed with soy sauce and spices, have a chewy white and a flavorful yolk, making them the perfect killer of rice.
Features: Simple to make, salty and fresh in taste, and easy to store.
Ingredients
Eggs: 6
Soy sauce: 1/2 cup (about 120ml)
Water: 1/2 cup
White sugar or corn syrup: 2 tablespoons
Garlic: 3 cloves, sliced
Dried chili peppers: 2-3 (optional)
Green Onions or scallions: A little (optional)
White sesame seeds: Appropriate amount (for decoration)
Steps
Boiled eggs: Put the eggs in cold water. After the water boils, continue to boil for 8 to 10 minutes until they are fully cooked. Immediately take it out and put it in ice water to cool down. Then peel it and set it aside.
To make the marinade: In a small pot, mix soy sauce, water, sugar, garlic slices, dried chili peppers and green Onions/Onions. Bring to a boil over medium heat, then reduce to low heat and simmer for another 5 minutes to release the flavors of the spices.
Marinated eggs: Put the peeled eggs into the marinade, making sure the sauce basically covers the eggs. Continue to simmer over low heat for 5 to 7 minutes.
Soaking: Turn off the heat and let the eggs cool naturally in the sauce. Then pour it together with the sauce into a clean sealed jar.
Done: Soak in the refrigerator for at least 4 hours or more, preferably overnight. When eating, it can be cut in half and sprinkled with white sesame seeds.
Tip: The marinade can be reused once and can be used to continue marinating tofu or mushrooms. The longer eggs are soaked, the more intense their flavor will be. It is an excellent choice to pair with steaming hot white rice.
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