Eggs in soy broth — Maangchi official video
Official same-dish creator video; note it demonstrates softer eggs, whereas this adaptation hard-cooks them. In-site browser playback untested.
Official cooking video · Maangchi · YOUTUBEFully Cooked Eggs in Anchovy-Soy Broth (Gyeran-jangjorim)
Seven fully hard-cooked eggs served in an anchovy-onion-garlic soy broth. This adaptation of Maangchi's eggs-in-soy-broth recipe hard-cooks the eggs and uses a conservative shorter refrigeration window.
Ingredients
servings: 7 · Check ingredients
Steps
- 01
Bring 1.2 L water to a boil. Carefully add 2 tsp white vinegar and seven eggs; cook at a moderate boil for about 11–12 minutes until yolks and whites are both firm. This is a hard-cooked adaptation of the source's softer eggs.
- 02
Transfer cooked eggs immediately into clean cold water for about ten minutes, peel, and cut one egg open to verify that the yolk is fully set.
- 03
Heat a separate saucepan over medium-high heat and stir the four gutted dried anchovies for two minutes.
- 04
Add 1/2 thinly sliced onion, one minced garlic clove and the optional chopped jalapeño, then stir for about one minute.
- 05
Add 240 ml water and 60 ml soy sauce; cover and simmer over medium heat for 10–12 minutes to make the broth.
- 06
Strain out the solids from the broth. If serving immediately, cool the hot broth slightly and serve with the hard-cooked eggs.
- 07
For later use, transfer eggs and broth into shallow covered containers and refrigerate within two hours at 4°C (40°F) or below. Consume the prepared refrigerated dish within four days; serve as seven portions.
Before you cook
Contains egg, fish (dried anchovies) and soy; soy sauce may contain wheat. Check labels. Unlike the creator's softer eggs, this home adaptation cooks whites and yolks until firm. Refrigerate eggs and broth within two hours at 4°C (40°F) or colder and consume within four days; this conservative window is shorter than the source's storage suggestion.
Allergens: egg, fish: dried anchovies, soybeans: soy sauce, wheat/gluten may be present in soy sauce; check label
Image & source credits
These illustrations stand in for food photos.
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