Korean Soy Sauce Eggs (T Jang)

Name: Korean Soy Sauce Eggs (T Jang)
Ingredients: 5 Eggs; 1 cup Water; 2 tbsp Salt; 2 tbsp Vinegar; 5 cups Water (for braising); 1/2 cup Chin Ganang (or all-purpose soy sauce); 2 tbsp Korean cooking wine; 2 tbsp Brown sugar; 2 small pieces Tashima (dried sea kelp); 4 Garlic cloves; 10 turns/generous pinch Black pepper; 1/2 Medium onion; 2 Scallions; 1 Red pepper (or sweet bell pepper); generous pinch Roasted sesame seeds; drizzle Sesame oil

16 ingredients · from Modern Pepper

Ingredients

5 Eggs
1 cup Water
2 tbsp Salt
2 tbsp Vinegar
5 cups Water (for braising)
1/2 cup Chin Ganang (or all-purpose soy sauce)
2 tbsp Korean cooking wine
2 tbsp Brown sugar
2 small pieces Tashima (dried sea kelp)
4 Garlic cloves
10 turns/generous pinch Black pepper
1/2 Medium onion
2 Scallions
1 Red pepper (or sweet bell pepper)
generous pinch Roasted sesame seeds
drizzle Sesame oil

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Method

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Watch the original: “Korean Soy Sauce Eggs (T Jang)” by Modern Pepper. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.