Korean · Lunch
Soy Braised Eggs (Gluten-Free)
Soft-boiled eggs peeled and simmered gently in a gluten-free tamari braise with garlic, ginger, scallion and brown sugar until deeply seasoned and mahogany-hued. Served halved over warm rice with sesame seeds and chili threads, this Korean-style jangjorim-adjacent dish delivers savory-sweet depth in every bite.
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
285Calories
21gProtein
14gFat
16.5gCarbs
9.8gSugar
1.1gFiber
2350mgSodium
744mgChol
4.2gSat Fat
325mgPotassium
90mgCalcium
2.8mgIron
1.9mcgVitamin B12
4.8mgVitamin C
gluten-free
vegetarian
low-carb
low-calorie
gluten-free
Instructions
1
Prep
Bring a small saucepan of water to a boil, then lower eggs gently in and cook 6.5 minutes over medium heat for jammy yolks.
2
Chill
Transfer eggs immediately to an ice bath for 2 minutes until cool enough to handle, then peel under running water.
3
Simmer
Combine water, tamari, rice vinegar, brown sugar, smashed garlic, sliced ginger and scallion in a small saucepan over medium-low heat for 3 minutes until sugar dissolves.
4
Braise
Add peeled eggs to simmering liquid over low heat for 8 minutes, turning once, until whites turn deep amber-brown at the edges.
5
Wait
Transfer eggs and braising liquid to a container and refrigerate at least 2 hours so color and saltiness penetrate fully.
6
Plate
Halve eggs lengthwise, arrange on rice, drizzle with sesame oil and braising liquid, then scatter with sesame seeds, sliced scallion and chili.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 eggs (200g, about 4 large eggs)
- 1 cup240ml water
- 6 tbsp90ml tamari (gluten-free soy sauce)
- 2 tbsp30ml rice vinegar
- 2 tbsp24g brown sugar
- 4 cloves4 cloves garlic
- 11 inch (26g) fresh ginger
- 22 scallion
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp sesame seeds, for garnish
- 11 fresh red chili, for garnish
