Korean Recipe for Salted Soy Eggs or Taigyal Changjorim
INGREDIENTS FOR MAKING SALTED SOY EGGS
- 5 eggs
- 1 tbsp salt
- 1/4 cup light soy sauce
- 1 tbsp sugar
- 2/3 cup water
- 1 tsp ginger juice
- lettuce leaves (garnish)
Image of Salted Soy Eggs
TIP: Instead of using normal chicken eggs, you can opt for using quail eggs instead.
We hope you enjoy this delicious Korean Salted Soy Eggs, a perfect accompaniment to any Korean meals. Can be used as a starter dish.
- Boil the eggs in salted water for 12 mins
- Rinse the boiled eggs in cold water then peel
- In a small pot, combine the following: 2/3 cup water, 1/4 cup light soy sauce, 1 tbsp sugar and ginger juice
- Add the eggs to the pot and bring to a boil
- When liquid is almost evaporated, turn heat to high and continue cooking till eggs are glazed
- Remove, cool eggs and slice them in halves
- Arrange lettuce leaves on a platter and place eggs on them
- Serve at room temperature
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