Gyeran Jangajji

Gyeran Jangajji is a delightful Korean pickled egg dish, offering a savory and tangy flavor profile. This unique side dish is perfect for enhancing any meal, providing a burst of umami in every bite.

Ingredients

• Large eggs - 4
• Soy sauce (Kosher) - 120 ml
• Rice vinegar - 60 ml
• Water - 240 ml
• Sugar - 1 tablespoon
• Garlic cloves, sliced - 3
• Ginger, sliced - 1 tablespoon
• Green onions, chopped - 2
• Sesame oil - 1 teaspoon
• Red pepper flakes - 1 teaspoon

Steps

1. Hard boil the eggs in a pot of water for about 10 minutes. Once cooked, transfer them to an ice bath to cool down.
2. In a saucepan, combine soy sauce, rice vinegar, water, sugar, sliced garlic, and ginger. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and let it cool.
3. Peel the cooled eggs and place them in a clean glass jar or container.
4. Pour the cooled soy sauce mixture over the eggs, ensuring they are fully submerged. Add chopped green onions, sesame oil, and red pepper flakes.
5. Seal the jar and refrigerate for at least 24 hours to allow the flavors to meld. For best results, let them sit for 2-3 days before serving.

Nutrition

• Calories: 150
• Protein: 12 g
• Carbs: 5 g
• Fiber: 0 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 370 mg
• Total Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Water: 0.24 L

Health Benefits

• High in protein, supporting muscle repair and growth.
• Rich in vitamins and minerals, contributing to overall health.

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