It is back-to-school season. Are you ready to pack lunches for your little ones? Jangjorim or Braised Eggs is a popular lunch item in Korea. Top rice with these sweet and savory eggs made with Nellie’s Free Range Eggs. Drizzle some sauce over them, and you’ll be surprised how quickly the meal disappears.
I modified the traditional recipe with ingredients commonly available in the U.S. Kelp and dried anchovies are frequently added to the traditional version. But I found that maple syrup, garlic, and ginger give plenty of flavor even without those two ingredients.
(This post is created in partnership with Nellie’s Free Range.) Since they’re the star of the dish, you want to use high-quality eggs like Nellie’s Free Range Eggs. Nellie’s hens are Certified Humane Free Range, which means they live happy lives outdoors, and you can see and taste the difference. The shell is thicker, the yolk has a golden color, and the taste is richer.
Cooking Hard-boiled Eggs
I found that steamed eggs are much easier to peel than boiled eggs. Because of that, I typically use an Instant Pot to cook hard-boiled eggs.
To cook hard-boiled eggs in an Instant Pot.
- Insert a wire egg rack that fits your instant pot.
- Place the eggs on the rack and pour 1 cup of water into the pot.
- Pressure cook low for 9 minutes and quick-release the steam when it’s done cooking.
- Place the eggs in ice-cold water to cool.
If you don’t have an Instant Pot and prefer to boil the eggs, I have the instructions in the recipe below. Adding a bit of vinegar and salt to the boiling water helps the peel to come off easily.
How to enjoy this dish
These braided eggs can be enjoyed cold or hot. Serve them over a bowl of rice and pour the sauce over to season the rice. I like to add some avocado, toasted sesame seeds, and microgreens to my bowl.
Korean Style Braised Eggs (Gyeran Jangjorim)
Jangjorim or Braised Eggs is a popular lunch item in Korea. This recipe is simplified and modified to fit Western lifestyles and flavor preferences.
- 6 Nellie’s Free Range Eggs
- 1/2 tbsp salt
- 1 tbsp vinegar
- 1/2 cup low-sodium soy sauce
- 1 1/2 cups water
- 1/3 cup maple syrup
- 1 ” piece of ginger peeled
- 2 tsp minced garlic
- optional 1 chopped jalapeno
In a pot, add eggs and fill the pot with cold water, 1″ above eggs. Add salt and vinegar. They will help the peel to come off easily, especially when using fresh eggs.
Bring to a rapid boil. Turn off heat, put a lid on the pot, and set the timer for 10 minutes.
Fill a bowl with ice water. When the eggs are cooked, gently place them in the ice water and drain water from the pot.
Once the eggs cool down, peel the eggs.
In the empty pot, add soy sauce, water, and maple syrup. Stir to mix and bring to a boil.
Carefully place eggs in the sauce. Boil for 10 minutes over medium-high heat. Occasionally roll the eggs so the sauce coats evenly.
Add ginger and garlic. If desired, add jalapeno to make the eggs spicy. Boil for an additional 5 ~ 10 minutes until the sauce has been reduced to half.
Store braised eggs in the fridge for up to 5 days. They can be served cold or at room temperature.