JangJolim (Marinated Soy Sauce Eggs) 장조림

soy sauce eggs

These are just SO GOOD whether you eat it with rice, noodles, or by themselves! Usually this is made with beef too, but I prefer eating the eggs anyways, so I made this without the beef. I understand that this is definitely a dish that not only Koreans enjoy! Try it out!


You Will Need:

– Eggs (However many you wish. I recommend 5-8 eggs)

– 1½ Cups of Soy Sauce depending on how many eggs you use

– 2 Cups of Water

– 1/2 Cup of Honey Powder (Brown Sugar is fine too)

– 3 Cloves of Garlic (I used about 1 Tablespoon of Minced Garlic)

– 1 Green Onion optional


  1. Boil and peel your eggs
  2. In a pot, boil the Soy Sauce, Water, Honey/Sugar, and Garlic. Once the broth begins boiling, add your peeled hard-boiled eggs and reduce the heat to Medium
  3. Simmer the eggs in the broth uncovered for about 20 minutes or until the broth reduces by half while turning the eggs occasionally
  4. You can then serve immediately with rice/noodles or store the eggs in the broth in a container (later putting them in the fridge).

Note: The longer the eggs are in the broth (hot or cold), the more the eggs will absorb the flavor




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