Kyeran-Jangjorim are Korean style braised eggs. They’re typically served as a street food, side dish or most often, in a bag at 7-11.
The egg is boiled then braised in soy sauce, brown sugar & ginger. The outside of the egg turns brown from this & has a salty-sweet taste.
For this fusion, I made the soy sauce braised egg then served it as a deviled egg with wasabi paste, kimchi juice & sesame seeds. The saltiness of the egg paired with the spicy burn of the wasabi made this an exciting spin on traditional deviled eggs. These would be great to bring to your next dinner party or barbecue!
Also, check out Brussels Sprouts Kimchi & Mexi Jeon for exciting party foods. 22 Days of Korean Fusion continues tomorrow with another recipe.
Follow me on Twitter or Instagram & tag #FriedGreenKimchi to share the recipes you’ve tried.
Or you can always like my Facebook page & comment on recipes posts there! I’m dying to hear your thoughts on these!
Soy Sauce braised Deviled Eggs
- 6 eggs
- 1 Cup soy sauce
- 2 Cups water
- 1/2 Cup brown sugar
- 2 inches ginger, peeled & sliced
- 1/4 Cup mayonnaise
- 1 tsp wasabi paste
- 1 tsp kimchi juice (liquid from kimchi)
- Sesame seeds, for garnish
Boil the eggs & peel. Mix the soy sauce & brown sugar together. Place the peeled & boiled eggs back in a pot & pour the soy sauce mixture, water & ginger over them. Bring to a boil & simmer for 25 minutes turning the eggs throughout so that each egg is evenly braised. Turn off the heat after 25 minutes then allow the eggs to sit in the sauce for another 5 minutes.
Remove the eggs from the braising liquid & slice in half length wise. Remove the yolks from the eggs & place in a bowl. Mix the mayonnaise, kimchi juice & wasabi in with the yolks. Spoon or pipe the yolk mixture back in each egg half. Garnish with sesame seeds.
One thought on “Soy Sauce braised Deviled Eggs”