Kim Dae-seok's Duck Egg Jangjorim

• duck egg 12 pieces
• water 3 cups (600ml)
• dried anchovy half handful
• dried kelp 5g
• light soy sauce half cup (100ml)
• regular soy sauce 1 tablespoon
• mirin 3 tablespoons
• brown sugar 2 tablespoons
• chili pepper 7 pieces
• garlic 10 cloves
• sesame oil half tablespoon
• toasted sesame seeds a little

Recipe 🍳

Cooking tips 💡

• Letting the duck eggs sit at room temperature for 2–3 hours before boiling helps prevent shell cracking or difficulty peeling due to temperature shock.
• Stirring in one direction while boiling keeps the yolk centered, resulting in a cleaner, more attractive cross-section.
• You can skip making a separate broth by adding the anchovies and kelp directly into the sauce, saving time and effort.

Recommended for 🙋

• ⭐Those looking for a side dish that pairs perfectly with rice and its flavorful broth.
• ⭐People who have struggled with hard-to-peel duck egg shells.
• ⭐Fans of jangjorim with a sharp, spicy kick from chili peppers.