Aha Bujang's Bag-Style Soft-Boiled Soy-Braised Eggs

Name: Aha Bujang's Bag-Style Soft-Boiled Soy-Braised Eggs
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 10 eggs; 5 tbsp tsuyu; 5 tbsp water; 1 tbsp oligosaccharide syrup; 1 tbsp Lao Chou

Chewy soft-boiled soy-braised eggs that cut sauce waste in half by using a plastic bag instead of boiling

20 min Difficulty Very easy side dish

Main ingredients

eggstsuyuoligosaccharide syrupLao Chou

Ingredients needed 4 servings

10 eggs

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eggs tsuyu oligosaccharide syrup Lao Chou

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5 tbsp tsuyu

5 tbsp water

1 tbsp oligosaccharide syrup

1 tbsp Lao Chou

Recipe

When the water in a pot is boiling vigorously, carefully add 10 eggs with a spoon so they don't crack.
Boil for exactly 6 minutes and 30 seconds to achieve a soft-boiled state where the yolk is sticky like jelly.
Immediately soak the boiled eggs in cold water, and rinse thoroughly under running cold water until completely cooled inside, then peel the shells.
In a clean plastic bag, combine 5 tbsp tsuyu, 5 tbsp water, 1 tbsp oligosaccharide syrup, and 1 tbsp Lao Chou to make the braising sauce.
Add the peeled eggs to the bag, squeeze out as much air as possible so the sauce adheres completely to the eggs, and tie the end tightly like a vacuum seal.
Place in the refrigerator and marinate overnight, rolling the bag once or twice inside the fridge so the color and seasoning are evenly distributed.

Add eggs to boiling water, boil for 6 minutes and 30 seconds, then cool completely in cold water and peel.
Mix tsuyu, water, oligosaccharide syrup, and Lao Chou in a plastic bag to make the braising sauce.
Add the eggs to the bag, squeeze out the air, tie it, and let it mature in the refrigerator for a day.

Cooking tips

Using a plastic bag instead of a container allows you to fully submerge the eggs with a small amount of sauce, cutting seasoning waste in half.
Cooling the boiled eggs in cold water for a long time prevents the residual heat from further cooking the yolk and makes the shells peel off smoothly.
Adding Lao Chou, a Chinese dark soy sauce, gives the eggs an appetizing deep brown color without boiling the sauce.

Recommended for

Those who feel it's a waste to throw away the soy sauce every time they make jangjorim.
Those who want soft-boiled jangjorim with a moist, jelly-like yolk that isn't dry.
Those who want to easily stock up on side dishes by minimizing the cooking process over heat.