Easter has just passed and all our beautiful dyed eggs are sitting in the fridge, waiting to be eaten. Every year, we make egg salad, deviled eggs, or just slice them to enjoy on salads. But there are so many other ways to prepare them! This recipe for Korean-style marinated eggs is simple, delicious, and can be enjoyed warm or cold as a side for lunch or dinner.
Gyeran Jangjorim (계란 장조림) Recipe
Servings: 6
Prep Time: 5 minutes | Cook Time: 15 minutes
INGREDIENTS for marinade
- 1 cup water
- 4 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp minced garlic
- 2 tbsp gochugaru (red pepper flakes)
- 2 tbsp brown sugar (can substitute honey or agave, if desired)
- 1 green onion (chopped)
DIRECTIONS
- Combine all ingredients in a saucepan and bring to a boil over medium heat, stirring until sugar has dissolved.
- Reduce heat to medium-low and continue to boil until reduced to about half, stirring frequently.
- Remove from heat and pour over 6 peeled eggs in an airtight container. Sprinkle additional green onions over the top, if desired, before sealing the container.
- Place in the fridge for a couple of hours to marinate.
- Enjoy within 3 days!
This side dish should last in the fridge for three days (if you don’t eat them all before then!) and goes well with rice or noodles. The eggs can be enjoyed warm or cold, but I think they taste best at room temperature. However you choose to enjoy them, these are sure to be your new go-to for post-Easter eggs!