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
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.
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.
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!