Korean ramen eggs in soy broth (Gyeran-Jangjorim) are soft-cooked ramen eggs steeped in a rich soy-based broth simmered with garlic, onion, and peppers. These jammy eggs soak up deep umami flavor from the aromatic broth, making them perfect on their own, with rice, or topping your favorite bowl of noodles.
This recipe is based on the one by Maangchi, and it is not quite the traditional one, in that the eggs here aren’t braised in broth. They are cooked separately and then served with hot broth over them. We loved this dish. It is simple, but the broth has an amazing amount of flavor and it is a homey, satisfying, delicious meal if served with rice or noodles. We had ours with some rice, dumplings, and other side dishes.
This recipe is super easy to make and only takes a few minutes. I would suggest serving it with this Korean braised tofu, Korean mung bean pancakes, or kimchi fried rice. Enjoy! If you want to store in the fridge, put the whole eggs in broth and cut them when ready to serve.
Korean Ramen Eggs in Soy Broth
Ingredients
For the eggs:
- 8 large eggs left out at room temp for 1-2 hours
- 2 tsp white vinegar
For the broth:
- 4 dried anchovies guts removed, or sub 1-2 tbsp fish sauce which I used
- 1 onion thinly sliced
- 2 large garlic cloves chopped
- 1 jalapeno stemmed seeded and chopped
- 3 cup water
- 3/4 cup soy sauce I use low sodium
Instructions
- You can reduce the amount of broth here if you don't want as much, but it was super tasty so we liked a lot.
- Bring a large pot of water to a boil over medium heat. Add the vinegar and eggs, stirring gently with a wooden spoon so the yolks set in the middle. Cook over medium heat for 6 minutes for jammy barely set centers, stirring often.
- Remove from heat and drain and let cold water run over the eggs. Soak for 10 minutes in cold water. Drain the pan then shake gently to crack the eggs. Peel under cold water.
- Heat a sauce pan over medium heat. Add the anchovies and stir fry briefly. Otherwise add the water, soy, fish sauce, garlic, onion and jalapeno. Simmer for 10-12 minutes, then strain the broth. Cut the eggs in half and place in a shallow bowl, then pour over some hot broth and serve.