Virtual Tea Party – Korean Soy Sauce Eggs

process korean braised soy sauce eggs

Hi friends. How are you? How is September treating you? Crazy world events aside, I’ve been thankful for the recent turn in weather. Fall is in the air! The sky is high and clear. The light autumn breeze is so wonderful. The weather is cool enough to leave the house with a light jacket, but still warm enough that you have to shed it after a good walk. There are hints of autumn colors peeking through the foliage as well. I can’t wait to share autumn photos from my side of the mountain with you soon.

Su over at Zimmerbitch is graciously hosting a virtual tea party. Head on over for Maori language lessons, pot sticker crackers and brownies.

For my contribution, I bring you Korean-style braised soy sauce eggs, made by Aunt Sheep. My aunt called me yesterday and asked if I could come over because she had made a fresh batch of banchan, or Korean side dishes. Of course I rushed over, and enjoyed a lovely lunch and catch up with her. She whipped up a fusion-meal of Korean side dishes, rice (cooked with beans), steak, veggies and salad.

Luckily she had yet to make the dalgyal jangjorim (braised soy sauce eggs) before I arrived, so I got to snap some pics of the process and get her recipe.

To make A Wonderful Aunt’s Braised Eggs, you will need:

  • 10 hard-boiled eggs
  • 500 ml water
  • 80 ml soy sauce (if available, jin-gangjang)
  • 2 spoons sugar
  • 1/2 onion
  • 2 stalks green onion
  • 2 chili peppers

Just pop all the ingredients together, cover and simmer until the liquid reduces to about one-half volume, or until the soy sauce has completed soaked into the eggs. (You can cut one in half after about 15-20 minutes to check.) This was as exact a recipe as I could get, but if you’d like something more detailed, here is a My Korean Kitchen’s take on the eggs.

I’m pretty sure it’s law that you can’t leave your aunt’s house without an armful of food, right? I came home a happy camper with three types of kimchi, pickled plums, and braised eggs, as well as two cucumber pickles, two apples, two tomatoes, and four kiwis not pictured.

I also love a similar recipe to these braised eggs done with beef and quail eggs. Have you ever had braised eggs or soy sauce eggs? I would love to know. Hope you are staying safe and well, with lots of treats to eat!

20 Comments

  1. I’ve never had braised soy sauce eggs but I’m more than happy to try them!! 😀 How wonderful that Aunt Sheep keeps you provided with so many delicacies, and also that she shares her recipes with you! I had the good fortune to have been invited to a full Korean dinner once from a friend – her mum must have stood the whole day in the kitchen! And it was utterly delicious!!
    Thanks for sharing your Korean styled tea time with us, I’m sure I’ll ask for seconds. 😉💕

    Liked by 1 person

  2. This is a variation of the Chinese five spice braised pork and egg dish, I believe. At least it reminded me of it! It was my father’s favorite dish and when I ate eggs, one of mine, too. I gravitated towards it when I landed in Thailand, seeing something recognizable and tasty. There’s a famous street vendor who sells this in CM, she’s known for wearing her cowboy hat!

    Liked by 1 person

    1. Yes, Korean food does tend to be high in salt so that’s always something to be careful about. Mmmm bulgogi! Good for your son on cooking bulgogi! My other aunt has a fail-safe recipe for bulgogi which I’ve written down so many times but never tried. Must do someday! 🙂

      Like

  3. I love love love soya sauce eggs: my mom makes a version with pork and tofu and eggs (I eat it without the pork); I make mine vegetarian but it is never as nice as hers. I see yours has chilli in it – maybe that is what’s missing in mine (cinnamon sticks & star anise only).

    Your aunt’s banchan spread looks so delicious … glad you got to take home some!

    Liked by 1 person

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