계란장조림

Gyeran-jangjorim

Eggs in soy broth

Ingredients

  • 8 medium - large eggs at room temperature

  • 2 tsp (10ml) white vinegar

  • 4 large dried anchovies, head and guts removed

  • ½ medium onion, sliced thinly

  • 1 large garlic clove, minced

  • 1 Thai or Serrano pepper, chopped

  • 1 cup (230ml) water

  • ¼ cup (60ml) soy sauce

Serves 4

 

Step 1 - Boil the Eggs

  • Bring 5-6 cups (1 liter) of water to a boil.

  • Add the vinegar and the eggs.

  • Gently stir after 1 minute to allow yolks to center themselves.

  • Repeat after another minute and cover.

  • Cook on medium heat for another 6-7 minutes.

  • Rinse in cold water and place in cold water bowl for 10-15 minutes.

  • Shell the eggs and set aside.

Step 2 - Prepare the Sauce and Serve

  • Heat a sauce pan over medium-high heat.

  • Heat anchovies in pan, stirring for 1-2 minutes or until lightly browned.

  • Add garlic, onion and hot pepper, stirring for another minute or two.

  • Add soy and water, cover pan and simmer for 8-10 minutes.

  • Drain and cool.

  • Slice eggs lengthwise, arrange in shallow bowl of sauce.

  • Garnish with peppers, scallions, sesame or others.