Kim Ho-yoon's Soy-Braised Eggs

Name: Kim Ho-yoon's Soy-Braised Eggs
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 10 eggs; 4 shiitake mushrooms; 2 stalks large green onion; 1 red chili pepper; 20 kkwarigochu; 3–4 garlic cloves; 1 tbsp tuna extract; 40 ml mirim; 3 tbsp oligosaccharide syrup; 30 ml soup soy sauce; 120 ml brewed soy sauce; 3 tbsp sugar; 500 ml water; whole sesame seeds, as needed; broth powder, optional

Soft-boiled eggs are gently simmered in a special braising liquid infused with shiitake mushrooms and kkwarigochu, creating a moist, savory side dish.

25 min Difficulty Easy side dish

Main ingredients

eggs shiitake mushrooms large green onion kkwarigochu garlic

Ingredients needed

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eggs shiitake mushrooms large green onion kkwarigochu garlic

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4 servings

Recipe

Fill a pot with enough water to submerge 10 eggs and bring to a boil over high heat.
Soak room-temperature eggs in lukewarm water to reduce the temperature difference, and poke holes in the kkwarigochu with a fork.
Trim the shiitake mushrooms, large green onion, red chili pepper, and garlic into bite-sized pieces.
When the water boils, reduce to medium heat, add 50 ml of water, gently add the 10 eggs, then return to high heat.
In a separate pot, combine 500 ml water, 120 ml brewed soy sauce, 30 ml soup soy sauce, 40 ml mirim, and 3 tbsp sugar, and bring to a boil.
Add the shiitake mushrooms, large green onion, garlic, and 1 tbsp tuna extract to the braising liquid.
Boil the eggs for 6 to 6 minutes 30 seconds, cool for 1–2 minutes, then peel.
Optionally add broth powder and kkwarigochu to the braising liquid; once it steams, turn off the heat, stir in 3 tbsp oligosaccharide syrup, and let cool.
Place the eggs in a container, pour the braising liquid over them, and top with red chili pepper and whole sesame seeds.

Boil the eggs for 6 to 6 minutes 30 seconds, cool, then peel.
Boil soy sauce, water, mirim, sugar, and trimmed vegetables to make the braising liquid.
Turn off the heat, stir in oligosaccharide syrup, cool, then pour over the eggs to finish.

Cooking tips

Soaking room-temperature eggs in lukewarm water before gently adding them to boiling water helps prevent cracking from sudden temperature changes.
Poking holes in the kkwarigochu with a fork allows the braising liquid to penetrate well.
After turning off the heat, stir in the oligosaccharide syrup and let the braising liquid cool completely before pouring it over the eggs.

Recommended for

Those who want to prepare moist soft-boiled soy-braised eggs as a side dish.
Those looking for a soy-based side dish with kkwarigochu and shiitake mushrooms.