Main ingredients
duck eggdried anchovydried kelplight soy sauceregular soy saucemirinchili peppergarlicsesame oiltoasted sesame seeds
Kim Dae-seok's Duck Egg Jangjorim
A savory, slightly spicy jangjorim made by simmering duck eggs in a broth of dried anchovies and kelp, enhanced with chili peppers and garlic.
Ingredients needed 4 servings
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.
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