Eggs in Soy Broth (Gyeran-jangjorim)
A delicious Korean side dish made with eggs and a flavorful soy broth.
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- •4 EggsHeirloom eggs preferred
- •2 teaspoons White vinegar
- •4 AnchoviesHeads and guts removed
- •1 Garlic clove
- •1 Jalapeño(optional)Optional, for spice
- •1/2 medium OnionSliced
- •1/4 cup Soy sauce
- •5 cups WaterFor boiling eggs and broth
- 1
Let eggs sit at room temperature for one hour.
1h 0m
- 2
Boil 5 cups of water and add 2 teaspoons of white vinegar.
5 min
- 3
Carefully add eggs to boiling water and boil for 8 minutes for soft-boiled eggs.
8 min
- 4
Stir eggs gently after 1 minute to center the yolks.
1 min
- 5
Prepare broth by removing heads and guts from 4 anchovies.
5 min
- 6
Heat pan and stir anchovies to remove fishy smell.
2 min
- 7
Slice 1/2 onion and 1 garlic clove, add to pan with optional jalapeño.
3 min
- 8
Add 1 cup of water and 1/4 cup of soy sauce to pan, cover and boil.
10 min
- 9
Cool eggs in cold water, then peel.
5 min
- 10
Strain broth and pour over peeled eggs.
5 min
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