Korean Style Braised Eggs
Korean soy sauce egg recipe
- Prep time
- 3 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 large hard-boiled eggs (, shells removed)
- 4 Tbsp soy sauce
- 2 Tbsp brown sugar
- 1 cup water
- 2 Tbsp rice wine (mirin)
- 1 stalk green onion ((10 g / 0.35 ounces) (white parts only))
Instructions
- 1
Put the soy sauce, sugar, water, rice wine and green onion into a sauce pan and start boiling it on high heat.
- 2
When the mixture in the sauce pan is rolling boiling (3-4 mins into the cooking), take out the green onion with some tongs and reduce the heat to medium.
- 3
Add the hard-boiled eggs into the sauce pan gently and simmer until there are about 1/2 cup worth of the sauce left in the sauce pan (about 15 mins into the cooking). -While the eggs are being simmered, lightly roll them around in the sauce pan.
- 4
Turn the heat off and cool down the eggs.
- 5
Take out the eggs and slice them into a bite size and serve. (They can be served warm or cold but I think they taste better when slightly cold.)