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!
A wonderful sheep 
Wow! I don’t suppose your aunt wants to adopt an honorary Kiwi niece? None of my aunts are much good at cooking.
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I will ask her! I am very lucky my aunts are great cooks. For years I’ve been jotting down their recipes, I’m glad I got photos to share this one online 🙂
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I am so envious. I come from a family where “eat to live” is pretty much the mantra. I sometimes wonder if I am adopted — my food obsessions are so out of place. 🙂
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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. 😉💕
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So glad you’ve gotten to try homecooked Korean food. It is delicious but as you said, it does take a long time! I promised my aunt I would try the recipe sometime, so I’ll invite you over for a virtual taste testing next time 🙂
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Awesome!! 😀
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Looked like fun and yum!
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Perfect way to describe it! 🙂
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You can never go wrong with rhyme.
…
(when you have the time.)
Had to say it. And it was NEARLY a rhyme.
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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!
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*CM = Chiang Mai,Thailand
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Sounds about right. I like a version with beef and quail eggs. Oh man, I’d love to bump into the cowboy hat-wearing vendor who sells the Chinese version in CM. Someday… 😀
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They do delicious and if I wasn’t trying to cut down my salt intake (my BP has gone up in this pandemic), I would be into them for sure. Lucky you for getting a picnic pack to take home.
My son recently made Bulgogi from a recipe found on the site you linked to. It was delicious!
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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! 🙂
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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!
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Ooooh cinnamon sticks and star anise soya sauce eggs? That sounds so interesting and delicious! And yes, banchan has happily found its home in my fridge, and in my belly! 🙂
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I love that there are soooooo many ways to enjoy eggs!
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That looks so good. Your aunt must be quite a cook
I love those braised eggs. I regularly make them & they are so delicious
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Wow, good for you to make them! I have yet to try them myself, but I will one of these days! 🙂
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