Kitchen notes · a little help before you start
Korean Style Braised Eggs
Korean Style Braised Eggs is made with hard-boiled eggs, rice wine, and soy sauce.
- Prep
- 3 min
- Cook
- 15 min
- Total
- 18 min
- Original yield
- Serves 6
- Ingredients
- 6 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Cuisine
- Korean · Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Match the cuts in the method
Use the chopping, slicing or cutting preparation specified.
2. Keep the simmering stage
Follow the simmering heat, timing and finish checks that are given.
Get to know the ingredients
large hard-boiled eggs (, shells removed)
In the method: Add the hard-boiled eggs into the sauce pan gently and simmer until there are about 1/2 cup worth of the sauce left in the sauce pan (about 15 mins into the cooking). -While the…
soy sauce
In the method: Put the soy sauce, sugar, water, rice wine and green onion into a sauce pan and start boiling it on high heat.
rice wine (mirin)
In the method: Put the soy sauce, sugar, water, rice wine and green onion into a sauce pan and start boiling it on high heat.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 6 large hard-boiled eggs (, shells removed)Ingredient note
Source: 4 Tbsp soy sauceIngredient note
Source: 2 Tbsp brown sugarIngredient note
Source: 1 cup waterIngredient note
Source: 2 Tbsp rice wine (mirin)Ingredient note
Source: 1 stalk green onion (10 g / 0.35 ounces; white parts only)
How to make it
0 of 5 steps completeMake room for Korean Style Braised Eggs
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Take out the eggs and slice them into a bite size and serve. (They can be served warm or cold but I think they taste better when slightly cold.)
A few questions you might have
What should I prepare first?
Start with this step: Put the soy sauce, sugar, water, rice wine and green onion into a sauce pan and start boiling it on high heat.
Which preparation step should I plan for?
Use the chopping, slicing or cutting preparation specified.
What happens at the end?
Take out the eggs and slice them into a bite size and serve. (They can be served warm or cold but I think they taste better when slightly cold.)
How do I plan the ingredient amounts?
This version serves 6. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
1 Tbsp = 15 ml, 1 Cup = 250 ml
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: mykoreankitchen.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.