Korea boiled eggs in soy sauce[Jangjolim]

Is there anyone who doesn’t like egg? Pretty sure the answer is mostly ‘No!’. Egg is the most common ingredient in the world and you can cook eggs in any methods.

As a big fan of eggs, I want to share with you my yummy egg side dish recipe. Some of you may think they are chocolate eggs at the first time. But this is healthier than choco one :-P

This is the Korean side dish Jangjolim. The boiled eggs are simmered in the boiling soy sauce and the surface becomes dark brown like the picture below. You don’t need to add any salt as it’s salty. And you can eat them either hot or cold. But personally, I like cold one because the texture of egg white is like hard jelly, slightly soft and chewy.

Download this recipe as a printer friendly PDF

Pre time: 1 hour

Cook time: 35 minutes


  • 10 Eggs
  • 1 Garlic (6-7 cloves of a garlic)
  • 1 Red chili

For the sauce

  • ½   cup Soy sauce (6 Tbs)
  • 1  ½ cup Water (18 Tbs)
  • 1 Tbs Starch syrup (or sugar)



1. Place the eggs at room temperature for an hour before boiling them.

2. Cut the chili and big piece of garlic cloves into small pieces.

3. Gently place the eggs in the sauce pan.

4. Add the water as much as the eggs are sunk under the water.

5. Lid on. When it starts boiling, turn the heat off.

6. Keep it for 5 minutes. The eggs will be half cooked.

7. Soak the boiled eggs into cold water. Peel the eggshell in the cold running water.

8. Place the peeled eggs on a sauce pan.

9. Pour the sauce ingredients.

10. When the sauce starts boiling, simmer them for 20minutes on medium heat until the sauce remains 1/3.

11. While simmering, skim off the foam. Roll the eggs continuously for spreading the sauce all around these eggs.

12. After 20minutes, put the garlic and chili. Simmer them for 3 more minutes on medium heat.

13. After 3minutes, add 1 Tbs of starch syrup. Mix carefully. Then simmer for 1 more minute.

14. Finished!. Enjoy your Jangjolim :-)


  • When you simmer the eggs in the sauce, roll the eggs continuously, otherwise the parts raised above the water won’t be coloured.
  • When you boil the egg, add 1 tsp salt to the water. It helps peeling the eggshell.(step 5)
  • The best ratio for the sauce is 3:1= water:soy sauce.(step 9)
  • Store the remaining Jangjolim with the sauce in the refrigerator.









Quick Korean*

Jolim[조림]= Boiling down, simmering

Ganjang[간장]= Soy sauce


I hope you enjoyed this recipe! Do you have a favorite korean dish that you would like to learn? Leave your request in the comments below!

Twitter Digg Delicious Stumbleupon Technorati Facebook Email

About Chloe

I'm from Korea. I love my people, culture and food.

14 Responses to “Korea boiled eggs in soy sauce[Jangjolim]”

  1. oh!~
    The Korean English Academy where i’ve been to always prepare this for breakfast…kkk I remember eating this…^^ So delicious since I love eggs too…kkk… There is nothing I don’t like Chloe…hahaha…

    • Aha! That’s where you tried this:-) yes I really like this too. Also it doesn’t go off easily in the refrigerator as it’s simmered in soy sauce.

  2. chloe i will definitely try this recipe..
    tq ..

  3. I tried this for the first time yesterday and it was DELICIOUS! I will definitely try this recipe at home!

  4. Is there a similar dish with meat in it? My host family made it for me but I don’t know the name of it.

    • Oh that one! It is same dish, Jangjolim :)
      I cooked it without meat, but many Korean people make it with chunks of beef.
      It’s same direction to cook. You simmer the eggs and beef chunks in soy sauce then when you serve or keep it shred the meat into small pieces.


  6. I made this today and have already eaten too many eggs! They are so delicious this way! Thank you for sharing!

  7. thank you, they are soo delicious. Love korean everything:)

  8. Hi Chloe, I was led to this blog of yours through pinterest:D I like this egg recipe. One question, how do you prepare the starch syrup please:)


  1. Austin Guide to Korean Food – Korean Restaurants in Austin – The Tasting Buds | Austin Food Blog - October 23, 2013

    […] you can eat at home. Good dishes here include Myulchi Bokum (stir fried spicy anchovies), kimchi, Jangjolim (soy sauce eggs) , Jokbal (sliced pig knickle with garlic and pepper) and Kkaennip (seasoned shiso […]