Kim Dae-seok's Jangjorim with Eggs
Egg jangjorim simmered in kelp and dried-anchovy stock with garlic and shishito peppers, using brown sugar for a deep color.
Ingredients needed 6 servings
Recipe
Cooking tips
- When boiling eggs, avoid vigorous boiling that causes swirling waterโthis 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. Itโs 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 thatโs hearty yet never boring.
- People who love mixing the jangjorim broth with rice and eating it with a spoon.
- Anyone frustrated by eggs that donโt peel well or have runny yolks in their jangjorim.
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