Hello, Everybody!
Today's main ingredients are eggs! We're going to make a delicious Korean side dish with these eggs! It's called gyeran-jangjorim.
First, I took these eggs out of my refrigerator and then let them sit at room temperature for one hour. Because if eggs are cold, it's going to be really broken easily. These eggs are heirloom eggs, a little expensive, but really delicious and the egg yolk is very yellow, so that's my favorite today, (laughs) but any type of eggs you can use.
I'm just boiling my water, around five cups of water. Gyeran-jangjorim is really good protein, good resource of protein. And also, really good side dish for lunchbox, but today you will see my little secret to make it more tasty. Two teaspoons of white vinegar.
Now, my eggs. Be careful! (sings) There, all three. We need one more. Cover this. From now, very important, I will just boil these for eight minutes. Eight minutes is like around a little soft-boiled egg, you will make it. If you want to make hard-boiled eggs, it should be 10 minutes, 11 minutes, so let's see. This is over medium-high heat. Around one minute after, use just your wooden spoon or anything and then just really stir this. Why? You know that reason? The egg yolk inside should be in the center. Slowly, slowly roll these guys. A few minutes later, again, so one more time, just stir this.
Meanwhile, let's prepare some delicious broth. I will use four anchovies. Let's just take out all the heads and guts like this. Heads and guts. This time, let's use also heads. I never used this inside, these black guts because it makes this broth cloudy and gray color, and plus sometimes a bitter taste. And then, one garlic clove. Jalapeño optional. Medium size, half onion. Okay, so let's heat up this pan. Anchovy first, without any oil or any water, just I'm going to stir this to get rid of a little bit of fishy smell.
And then, onion. Slice this. And garlic also and slice. This is jalapeño. If you like non-spicy version, you can skip it. That's jalapeño. Onion, garlic, Jalapeño. Just one cup of plain water here. And then, soy sauce. Soy sauce, a quarter cup. I'll cover and let it boil. These guys are not hot anymore because we soaked these in the water, maybe five minutes.
And then, strain this. Hold these guys and then like this. Slowly, around 12 times. Then, look like this! We're going to shell these guys so easily. Okay, so here. All ready, right? And then, between these eggs and egg shell, between this water. That's what I want. And then, easily you can shell. See. Really pretty, isn't it? Always dip in the cold water. And more easily you can. Some people like.
To make gyeran-jangjorim, start by taking your eggs out of the refrigerator and letting them sit at room temperature for about an hour. This ensures that the eggs are not too cold, which makes them easier to cook and reduces the likelihood of them breaking apart when boiled.
The type of eggs you use can also affect the final result. Heirloom eggs, with their larger yolks and more delicate whites, are particularly well-suited for gyeran-jangjorim. However, any type of egg will do, as long as it's fresh and has a good balance of protein and moisture.
Next, boil some water in a large pot - about five cups should be sufficient. While the water is heating up, prepare the ingredients for your broth. You'll need four anchovies, their heads and guts removed, as well as one garlic clove, half an onion, and a jalapeño pepper (optional). The anchories will provide a rich source of umami flavor, while the garlic and onion add depth and complexity.
To start cooking your broth, heat up the pan over medium-high heat. Add the anchovies first, and stir them around to break down their oily flesh and release their flavor compounds. Then, add the sliced onion and garlic, and cook until they're softened and translucent. If you're using jalapeño, now's the time to add it to the pot.
Next, pour in a cup of plain water, followed by a quarter cup of soy sauce. Stir everything together, then bring the mixture to a boil. Once it starts boiling, reduce the heat to low and let it simmer for about five minutes. During this time, soak any fishy flavors from the anchovies into the broth.
Now that your broth is ready, it's time to cook your eggs. Take them out of the refrigerator again and place them in a pot of boiling water. Cook the eggs for exactly eight minutes, or until they're just set. If you prefer a softer yolk, use 10-11 minutes instead. Stir the eggs gently every minute or so to help them cook evenly.
Once your eggs are cooked, carefully remove them from the water with a spoon and transfer them to a plate or bowl. To shell the eggs, hold each one over a sink filled with cold water and gently tap it on the counter. The egg will crack open at the spot where you hit it, making it easy to peel.
Once your eggs are shelled, dip them into the broth for about 12 seconds on each side. This helps to flavor the eggs evenly and gives them a beautiful yellow color. And that's it! Your gyeran-jangjorim is now ready to be served. Enjoy!