Kim Dae-seok's Jangjorim with Eggs

• eggs 20
• dried kelp 3 pieces (15g)
• dried anchovies for stock a handful (35g, heads and innards removed)
• water 500ml
• shishito peppers 120g
• whole garlic a handful
• Korean dark soy sauce 1.5 cups (about 270ml)
• black sugar half cup (about 70g)
• mirin 3 tablespoons
• corn syrup (or jeotgal) 3 tablespoons
• sesame oil 1 tablespoon
• toasted sesame seeds 1 tablespoon
• salt 1 tablespoon (for boiling)
• vinegar 2 tablespoons (for boiling)
• ice cubes as needed

Recipe 🍳

Cooking tips 💡

• When boiling eggs, avoid vigorous boiling that causes swirling water—this can cause eggs to crack against each other. Gentle simmering ensures smooth, even results.
• Do not let kelp simmer for more than 5 minutes, or it will release a slimy residue that clouds the broth. Remove it promptly.
• Adding garlic too early causes it to clump and makes the broth look messy. It’s best to add it halfway through, after the eggs have absorbed enough soy sauce color.
• Using black sugar instead of regular sugar easily achieves the elegant, deep brown sheen seen in store-bought or buffet-style jangjorim.

Recommended for 🙋

• ⭐Those who want a reliable, go-to side dish for the week that’s hearty yet never boring.
• ⭐People who love mixing the jangjorim broth with rice and eating it with a spoon.
• ⭐Anyone frustrated by eggs that don’t peel well or have runny yolks in their jangjorim.