7 Korean Eggs Dishes

7 Korean Eggs Dishes

Welcome to my 100 Banchan series, where we’re taking everyday ingredients and turning them into bite-sized Korean magic.

Today’s star is the humble egg. It’s cheap, it’s always in your fridge, and it’s about to show you just how versatile it can be—Korean style.

We’re doing one egg, seven ways: rolled, steamed, souped, braised, marinated, spicy—you name it. Whether you’re feeding a crowd or just trying to make your leftovers look intentional, these egg dishes have your back.

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1. Gyeran-mari (Rolled Omelet)

Ingredients:

• 6 eggs
• 2 Tbsp minced carrots
• 2 Tbsp minced green onions
• 1/2 tsp salt
• 1 tsp soy sauce

Directions:

In a bowl, beat the eggs. Add the minced carrots, minced green onions, salt, and soy sauce, mixing thoroughly to combine all ingredients evenly.

Lightly oil a non-stick pan using a paper towel. Heat the pan over medium-low heat.

Pour a thin layer of the egg mixture into the heated pan, just enough to coat the bottom. As the edges begin to set, gently push the cooked egg to one side of the pan and roll it up.

Pour another thin layer of egg mixture into the empty space, allowing it to cook and connect with the rolled egg. Continue this process, rolling the omelet each time you add more egg, until all the mixture is used.

Once the omelet is fully cooked and rolled, transfer it to a cutting board. While still warm, you can gently shape it using a kitchen towel.

Allow the rolled omelet to cool completely before slicing it into desired thickness.

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2. Gyeran-guk (Egg Soup)Ingredients:

Ingredients:

• 3 eggs
• 3 cups water
• 1 small piece of kelp
• 5 anchovies
• 1 Tbsp fish sauce
• 2 Tbsp minced green onions
• Pinch of black pepper

Directions:

Once the eggs are cooked and float to the surface, turn off the heat. Stir in the minced green onions and a pinch of black pepper. Serve hot.

Bring 3 cups of water to a boil in a pot. Once boiling, add the kelp and anchovies.

Boil for 3 minutes, then turn off the heat. Let the kelp and anchovies steep in the hot water for another 5 minutes to fully extract their flavor.

Remove the kelp and anchovies from the broth. Season the broth with fish sauce.

While the broth is simmering, gently beat the eggs in a separate bowl.

Slowly pour the beaten eggs into the simmering broth in a continuous circular motion, allowing them to form delicate strands.

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3. Gyeran-jjim (Steamed Egg Custard)

Ingredients:

• 2 eggs
• 1/2 cup water
• 1 Tbsp minced carrots
• 1 Tbsp minced green onions
• 1/4 tsp salt
• Drizzle of sesame oil

Directions:

1. In a microwave-safe bowl, beat the eggs well.
2. Add the water, minced carrots, minced green onions, and salt to the beaten eggs. Mix thoroughly to combine all ingredients.
3. Cover the bowl (with a microwave-safe lid or plastic wrap, leaving a small vent).
4. Microwave on high for 5 minutes. Cooking times may vary depending on your microwave, so check for doneness; the custard should be set but still slightly wobbly.
5. Carefully remove from the microwave, drizzle with sesame oil, and serve.

*Best container for this is a glass one with a silicone lid that has a little hole to let steam escape. If you don’t have that, plastic wrap works too—just make sure to poke a few holes in it.

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4. Mayak Gyeran (Addictive Eggs)

Ingredients:

• 7 boiled eggs (prepared as above)
• 1/4 cup minced green onions
• 1/4 cup minced carrots
• 1/4 cup minced onions
• 1/2 cup soy sauce
• 1/2 cup water
• 1/2 cup sugar
• 1 Tbsp sesame seeds
• 1 Tbsp sesame oil

Directions:

1. Place the peeled boiled eggs in a clean container suitable for marinating.
2. Add the minced green onions, minced carrots, and minced onions over the eggs.
3. In a separate bowl, whisk together the soy sauce, water, sugar, sesame seeds, and sesame oil until well combined.
4. Pour this marinade over the eggs and vegetables, ensuring the eggs are mostly submerged.
5. Cover the container and refrigerate for at least 6 hours, or preferably overnight, allowing the eggs to soak up the flavors.

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Universal Soy Sauce Marinade (Used for Nolleun-jang, Saewoo-jang, Yeoneo-jang, Ganjang-gejang)

• 2 cups soy sauce
• 1/2 cup sugar
• 3 cups water

1. In a pot, combine soy sauce, sugar, and water. Stir continuously over medium heat until the sugar completely dissolves.
2. Bring the mixture to a rolling boil once.
3. Remove from heat and allow the marinade to cool completely before using it for any preparations.

5. Nolleunja-jang (Egg Yolk Jang)

Ingredients:

• Egg yolks (from raw eggs)
• Universal Soy Sauce Marinade (prepared as above)

Directions:

1. Carefully separate egg yolks from raw eggs and place them in a shallow dish.
2. Pour enough of the cooled Universal Soy Sauce Marinade over the egg yolks to fully submerge them.
3. Cover the dish and refrigerate for at least 24 hours. The yolks' outer layer should firm up slightly, creating a unique texture.
4. Serve the firm egg yolks with rice or as a topping.

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6. Maeun Gyeran-jorim (Spicy Braised Eggs)

Ingredients:

• 5 boiled eggs (prepared as above)
• 1/4 cup minced onions
• 1/4 cup minced carrots
• 2 Tbsp gochugaru (Korean chili powder)
• 2 Tbsp gochujang (Korean chili paste)
• 2 Tbsp sugar
• 1 Tbsp minced garlic
• 1 cup water
• Light cooking oil

Directions:

1. Heat a pan over medium heat with a light drizzle of cooking oil. Add the minced onions and minced carrots, and stir-fry for a few minutes until slightly softened.
2. Add the gochugaru, gochujang, sugar, minced garlic, and water to the pan. Stir well to combine all the seasoning ingredients, and bring the mixture to a boil.
3. Once the sauce is boiling, add the peeled boiled eggs. Reduce the heat to medium-low and braise for 3 minutes, turning the eggs occasionally to ensure even coating.
4. Serve the braised eggs warm, with the rich, spicy sauce.

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7. Sogogi Gyeran Jangjorim (Braised Beef and Egg)

Ingredients:

• 300g beef (for soup or stew, e.g., brisket)
• 4 cups cold water
• 5 boiled eggs (prepared as above)
• 10 whole garlic cloves
• 1 cup soy sauce
• 1/4 cup sugar
• 1/4 cup mirin
• 2 red chilies (optional, for garnish/slight heat)

Directions:

1. Place the beef in a large pot and pour 4 cups of cold water over it. Bring to a boil over high heat. As it boils, skim off any foam that rises to the surface to keep the broth clear. Continue boiling for 30 minutes.
2. Remove the cooked beef from the pot and let it cool slightly. Once cool enough to handle, cut the beef into bite-sized pieces. Set aside.
3. To the beef broth remaining in the pot, add the soy sauce, sugar, mirin, and whole garlic cloves. Bring this mixture to a simmer.
4. Add the cut beef and peeled boiled eggs to the simmering broth. If using, add the red chilies for garnish and a touch of heat.
5. Reduce the heat to medium and braise the ingredients. Continue cooking, stirring occasionally, until the liquid has significantly reduced and the eggs have absorbed the dark, savory color of the sauce (this usually takes a good while).
6. Serve warm with rice.

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