Eggs in soy broth

Gyeran-jangjorim 계란장조림

This is my version of Korean gyeran-jangjorim, which is traditionally a recipe where hardboiled eggs are braised in soy sauce. Braising involves cooking in soy sauce over low heat for a long time, but I prefer not to braise at all, and just make a delicious soy broth and pour it over the eggs before serving.

I also prefer my eggs in gyeran-jangjorm to be between soft and hard boiled, where the whites are soft and the yolks are not totally solid either, but not runny. The final result is a creamy egg that goes well with the salty, savory, slightly spicy soy broth. It’s easy to make and goes well with rice or noodles, or just as a quick protein-rich snack. You can also make a big batch like I do, and keep them in a glass jar in the fridge for a week or so as you enjoy them.

Good luck making gyeran-jangjorim! Let me know if you try this recipe, and upload a photo to my website if you do!
heirloom eggsgyeran jangjorim (eggs in soy broth: 계란장조림)

Ingredients (Serves 7)

  • 7 medium or large eggs, put them at room temperature for 1 or 2 hours
  • 2 teaspoons white vinegar
  • 4 large dried anchovies, guts removed
  • ½ a medium onion, sliced thinly
  • 1 large garlic clove, minced
  • 1 jalapeño pepper (or green chili pepper), chopped (optional)
  • 1 cup water
  • ¼ cup soy sauce


Prepare the eggs:

  1. Bring 5 cups of water to a boil over medium high heat.
  2. Add the vinegar and the eggs. Cover and let cook 1 minute, then stir with a wooden spoon so that the egg yolks will be set in the center. Cover and cook another 1 minute, then stir again. Cover and cook for 6 more minutes. If you use extra large sized eggs, cook a few minutes longer.
  3. Remove from the heat and strain in cold running water. Soak the eggs in cold water for 10 minutes. Pour out the water and shake the pan so that the egg shells crack.
  4. Open and add some cold water. You should now be able to shell the eggs easily and cleanly. You want to keep the eggs as round and beautiful as possible!
    gyeran jangjorim (eggs in soy broth: 계란장조림)gyeran jangjorim (eggs in soy broth: 계란장조림)

Make soy broth:

  1. Heat a sauce pan over medium high heat.
  2. Add the anchovies and stir with a wooden spoon for 2 minutes, until the anchovies turn a little light brown.
  3. Add garlic, onion, and jalapeño pepper, stirring for 1 minute.
  4. Add the water and the soy sauce. Cover and cook for 10 to 12 minutes over medium heat.
  5. Strain over a bowl and press down on the mixture in your strainer to get all the good, clear broth out of the ingredients. Let the broth cool down.


  1. To serve immediately, cut the eggs in half, put them in a shallow bowl, and pour the broth over top. Serve as a side dish.
  2. To save for later, but all the eggs and the broth in a glass jar and refrigerate up to a week.
    eggs in soy broth (gyeran-jangjorim: 계란장조림)

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  1. Vietnam joined 10/17 & has 4 comments

    Thanks Maangchi, you bring many delicious dish to us. Stay safe and be strong to give us more and more good dished.

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  2. tst212 Newport Beach joined 7/22 & has 1 comment

    Thank you this is an excellent recipe!
    I slightly altered the recipe, adding a tablespoon of sugar, adding thai pepper instead of jalapeño (I like it VERY spicy), the result was awesome ! I wanted to drink the broth straight lol

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  3. WishfulsoUl Oslo joined 3/20 & has 17 comments

    This was just awesome :-) very very delicious with hot rice alone and I just love much the smell of the nutty sesame seeds :-) was really good.

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  4. enikooh Los Angeles, CA joined 10/17 & has 1 comment

    What a tip for egg cracking! Thank you! It`s really great!

  5. bobwaks Berkeley California joined 2/17 & has 1 comment

    your method for cooking & peeling eggs worked perfectly…given that the eggs I used were a few weeks old which helps in peeling… I’ll try it again with really fresh eggs next time..I’m hoping for the best! love your style (Made the seaweed salad today (great!) for 60 as a side dish with Bo Ssam for this weekend)

    Bob Waks
    RN Retired 2006
    Former cook at Chez Panisse Restaurant Berkeley California 1971-1977

    • freldici France joined 6/20 & has 33 comments

      Bonsoir ! Effectivement le vinaigre dans l’eau de cuisson est là pour dissoudre le calcaire de la coquille d’oeuf et l’épluchage est facile. Pour des oeufs “petit moyen courant” j’ai réduit à 7 minutes en tout . Pas filtré le bouillon et mis en bocal une fois refroidi. Ps : pas anchois entière mais pâte anchois. Mummmm !!!

  6. Sarahkhairikp Roanoke, VA joined 7/16 & has 1 comment

    Hi i just wanted to say that I love your cooking and I like your secret u told us and i tried mak8ng this dish it was really delicious and the eggs were beautiful too i am really thankful cause I am not a good cook

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