Gyeran Jang (Soy and Hot Pepper Marinated Soft-Boiled Eggs)


  • 2½ tsp. Kosher Salt
  • 2½ tsp. Rice Wine Vinegar
  • 6 ea. Large Eggs
  • ½ c Soy Sauce
  • ½ c Water
  • 6 ea. Large Eggs
  • 2 T Sugar
  • ½ c Scallions, finely chopped
  • 1 ea. Jalapeño, finely chopped
  • 1 ea. Fresno, finely chopped
  • 2½ tsp. Garlic, minced
  • 1 T Sesame Seeds


Add salt and vinegar in a pot that can hold 6 eggs and water then cover. Set timer for 6 to 7 minutes. Transfer to bowl with ice to shock eggs to stop cooking; cool. Combine remaining ingredients, stirring to dissolve sugar. Peel eggs and add to the sauce. Refrigerate overnight. Halve eggs to serve.

Chef/Owner Ji Hye Kim | Miss Kim in Ann Arbor, Michigan