Korean marinated eggs, also known as "gyeran-jjim" or "steamed eggs," are a popular Korean side dish that is often served with rice or used as a topping for soups and stews. The dish consists of eggs that have been steamed in a savory, umami-rich marinade made from soy sauce, garlic, green onions, and other seasonings.
How To Make:
To make Korean marinated eggs, the eggs are first whisked together with a small amount of water, salt, and sugar. The mixture is then poured into a small bowl or ramekin, and steamed over low heat until the eggs are fully cooked and set. Once the eggs are cooked, they are removed from the heat and allowed to cool.
Meanwhile, the marinade is prepared by combining soy sauce, water, sugar, garlic, green onions, and other seasonings in a small saucepan. The mixture is heated until the sugar has dissolved and the flavors have melded together.
To finish the dish, the cooled eggs are carefully removed from the bowl and sliced into bite-sized pieces. The eggs are then placed in a shallow dish and covered with the marinade. The dish is allowed to sit for several hours or overnight, allowing the eggs to absorb the flavors of the marinade and become infused with its savory, umami-rich taste.
Korean marinated eggs are a delicious and nutritious addition to any meal. They are high in protein, low in carbohydrates, and rich in vitamins and minerals. Whether served as a side dish or used as a topping for soups and stews, they are sure to add a burst of flavor to any meal.
Tips and Variations:
Tips:
Use fresh eggs: Fresh eggs will ensure that the yolk is bright yellow and has a smooth texture.
Peel the eggs carefully: Marinated eggs are often served peeled, so take care to remove the shell without damaging the egg.
Marinate for at least 2 hours: The longer you marinate the eggs, the more flavor they will absorb.
Variations:
Soy sauce marinated eggs: Instead of using a marinade made with vinegar, sugar, and hot pepper flakes, you can try a soy sauce-based marinade. Mix soy sauce, water, sugar, and minced garlic together and pour over the eggs. Add some sliced green onions for extra flavor.
Spicy marinated eggs: If you like your food spicy, add more hot pepper flakes or use a spicier pepper such as gochujang to the marinade.
Tea-marbled eggs: Instead of marinating the eggs in a liquid, you can try making tea-marbled eggs. Boil the eggs in water with tea leaves and soy sauce, then crack the shells all over and simmer in the same liquid for a few hours. The result is a beautiful marbled pattern on the eggs.
Soy-marbled eggs: Similar to tea-marbled eggs, you can also make soy-marbled eggs. Boil the eggs, crack the shells all over, and simmer in a mixture of soy sauce, water, sugar, and sliced ginger for a few hours. The soy sauce will give the eggs a beautiful brown color and a savory flavor.
Ingredients:
- 6 large eggs
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 3 cloves garlic, minced
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
- 2 green onions, sliced
Instructions:
Hard boil the eggs: Place the eggs in a pot and cover with cold water. Bring to a boil, then cover and let simmer for 9-12 minutes. Drain the hot water and rinse the eggs under cold water to stop the cooking process. Peel the eggs and set aside.
In a medium-sized bowl, whisk together the soy sauce, water, rice vinegar, sugar, minced garlic, sesame oil, and black pepper.
Place the peeled eggs in a sealable container or a plastic bag. Pour the marinade over the eggs, making sure they are fully submerged. Add the sliced green onions to the container or bag.
Refrigerate the eggs for at least 4 hours, or preferably overnight, to allow the flavors to fully develop.
When ready to serve, slice the eggs in half and enjoy as a snack or side dish.
Note: You can adjust the sweetness or saltiness of the marinade to your liking by adding more or less sugar or soy sauce. You can also add other seasonings like ginger, chili flakes, or toasted sesame seeds to enhance the flavor of the marinade.