Steamed eggs in soy sauce
It's a side dish that you can leave and eat, boiled egg sauce.
2 serving
Within 90 minutes
주발2
Ingredients
  • Eggs
    20ea
  • Beef
  • Soy sauce
    1.5paper cup
  • crushed garlic
    1T
  • Starch syrup
    1T
  • Water
    1.5paper cup
  • Soju
    2T
Cooking Steps
STEP 1/8
Fill the eggs with water half-soaked, then add a spoonful of coarse salt. Boil it for about 15 minutes, turn it on high heat and boil it, and after 10 minutes, reduce it to medium heat.
STEP 2/8
Pour the soy sauce into a paper cup and a half. Add 2 spoons of soju. Then add a spoonful of minced garlic and bring to a boil.
STEP 3/8
Peel the egg while the soy sauce is boiling.
STEP 4/8
When the sauce boils, add the eggs.
STEP 5/8
Add starch syrup if you think it's colored to some extent. If you want something sweet, you can add 2 spoons. A spoonful is enough. And boil it one more time. Stir occasionally to prevent the eggs from sticking to the bottom.
STEP 6/8
Put in the beef.
STEP 7/8
The egg is beautifully colored, so add water. It's not too salty and good if you put it in 1:1 with soy sauce.
STEP 8/8
The soup is done on its own. All you have to do is boil it down to low or medium heat.
If you want to eat jangjorim with the yolk in the middle, turn it gently when boiling, and it will go to the middle.
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