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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.

Course lunch box, Side Dish
Cuisine Korean
Prep Time 5 minutes
Cook Time 35 minutes
Servings 6 eggs
Author whiteblankspace


  • 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


  1. 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.
  2. Bring to a rapid boil. Turn off heat, put a lid on the pot, and set the timer for 10 minutes.
  3. Fill a bowl with ice water. When the eggs are cooked, gently place them in the ice water and drain water from the pot.
  4. Once the eggs cool down, peel the eggs.
  5. In the empty pot, add soy sauce, water, and maple syrup. Stir to mix and bring to a boil.
  6. Carefully place eggs in the sauce. Boil for 10 minutes over medium-high heat. Occasionally roll the eggs so the sauce coats evenly.
  7. 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.

Recipe Notes

Store braised eggs in the fridge for up to 3 to 5 days. They can be served cold or at room temperature.