KOREAN HOME COOKING
Gyeran Jangjorim (계란장조림): Quick Soy-Marinated Eggs
10초 계란장조림 · Sipcho Gyeran Jangjorim
Jammy eggs soak in a simple one-to-one soy marinade for an almost effortless Korean rice companion.
Editorial guidance updated September 16, 2026 · Not a claim of kitchen testing
10초 계란장조림 · Sipcho Gyeran JangjorimQUICK ANSWER
What to know before you cook
Jammy eggs soak in a simple one-to-one soy marinade for an almost effortless Korean rice companion.
Gyeran Jangjorim (계란장조림) takes about 30 minutes and makes 4 servings. It is rated easy and the finished dish is not spicy. Add sliced jalapeño, serrano, or Cheongyang chile to the marinade for heat.
The key cooking cue: The “10 seconds” refers to mixing the marinade; boiling and soaking time are separate.
WHY THIS DISH MATTERS
A little cultural context
Traditional jangjorim is a longer-cooked soy braise of meat or eggs. This streamlined refrigerator version keeps the familiar salty-sweet pairing while preserving a soft yolk.
INGREDIENTS
What you'll need
Both systems are shown so you can cook without converting.
COOKING WEBTOON
Cook it panel by panel
A quick visual memory guide for the whole recipe.
1Prepare the eggs
7 minutesLower eggs into boiling water and cook 7 minutes for jammy yolks. Transfer to ice water and peel when cool.
- 2
Mix the marinade
Stir the soy sauce, water, and sugar in a small lidded container until the sugar dissolves.
- 3
Marinate
at least 20 minutesAdd the eggs, cover, and refrigerate at least 20 minutes. Turn once for even color.
- 4
Serve
up to 6 hoursHalve over hot rice and spoon on a little marinade. For a stronger flavor, soak up to 6 hours.
AI-assisted illustration. Follow the written recipe below for exact measurements, doneness, and food-safety details.
DIRECTIONS
How to make it
- 01
Prepare the eggs
Lower eggs into boiling water and cook 7 minutes for jammy yolks. Transfer to ice water and peel when cool.
- 02
Mix the marinade
Stir the soy sauce, water, and sugar in a small lidded container until the sugar dissolves.
- 03
Marinate
Add the eggs, cover, and refrigerate at least 20 minutes. Turn once for even color.
- 04
Serve
Halve over hot rice and spoon on a little marinade. For a stronger flavor, soak up to 6 hours.
COOK WITH CONFIDENCE
Fix common problems
Use the symptom, likely cause, and rescue step while you cook.
Eggs overcook in the soy marinade
Likely causeHot eggs continued cooking in hot liquid.
How to fix itCool boiled eggs promptly and follow the specified marinating method. For fully set eggs, cook until yolks and whites are firm rather than relying on a jammy-egg timer.
Eggs become too salty
Likely causeThey sat too long in concentrated marinade.
How to fix itRemove eggs from the liquid once seasoned. Keep refrigerated; a salty marinade does not make cooked eggs shelf-stable.
SHOP & SUBSTITUTE
Cook it anywhere
Ingredient swaps
Soy sauceUse regular Japanese koikuchi soy sauce; avoid dark soy sauce, which is too intense here.
Korean pantry guide
The everyday dark soy sauce used for Korean marinades, braises, and stir-fries.
Search: Korean brewed soy sauce jin ganjangServe it with
- Hot short-grain rice
- Kimchi
- Seasoned spinach
Spice level
Not spicy. Add sliced jalapeño, serrano, or Cheongyang chile to the marinade for heat.
Storage & serving
Keep refrigerated in the marinade and eat within 3 days. Do not freeze. Serve cool or let stand at room temperature for 10 minutes.
REAL COOK QUESTIONS
Good questions, clear answers
Short answers for substitutions, heat level, make-ahead cooking, and serving.
What can I substitute for Soy sauce in Gyeran Jangjorim (계란장조림)?
Use regular Japanese koikuchi soy sauce; avoid dark soy sauce, which is too intense here.
Is Gyeran Jangjorim (계란장조림) spicy?
Not spicy. Add sliced jalapeño, serrano, or Cheongyang chile to the marinade for heat.
Can I make Gyeran Jangjorim (계란장조림) ahead of time?
Keep refrigerated in the marinade and eat within 3 days. Do not freeze. Serve cool or let stand at room temperature for 10 minutes.
What should I serve with Gyeran Jangjorim (계란장조림)?
Serve it with Hot short-grain rice, Kimchi, Seasoned spinach.
KEEP COOKING
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