🥢 What Is Gyeran Jang?
Gyeran Jang (계란장) is a Korean side dish made with boiled eggs and soy sauce. The eggs are marinated in a simple mixture of soy sauce, water, sugar, onion, green onion, garlic, and sesame seeds.
Gyeran means egg in Korean, and jang refers to the soy-based seasoning. You don’t cook the eggs in the soy sauce. Instead, you boil the eggs first and then put them in the marinade to soak up the flavor.
The best part for me is that you don’t need to boil the soy sauce. Just mix the ingredients, add the eggs, and put everything in the refrigerator.
The cooking time is very short, which I really like because I live in a hot climate. I don’t have to spend a lot of time standing in front of a hot stove.
After a few hours, the eggs have a nice savory and slightly sweet flavor. The onion, green onion, and garlic also soak up the marinade and taste really good with the eggs.
I usually eat Gyeran Jang with warm rice and some of the marinade and vegetables on top. It’s an easy Korean side dish that I can make ahead and keep in the refrigerator.
🛒 Ingredients
✓ 8 large eggs
✓ 100 ml soy sauce
✓ 150 ml water
✓ 2 tablespoons sugar
✓ ½ onion
✓ ½ green onion
✓ 6–8 garlic cloves
✓ 1 tablespoon sesame seeds
Soy Sauce Tip:
recommend using Korean jin ganjang (진간장) for this recipe. It has a balanced savory flavor and works especially well in this marinade.
Not sure which Korean soy sauce to use? I wrote a simple guide explaining the differences between “Korean soy sauces.”
🍳 How to Make Soy-Marinated Eggs
1. Boil the Eggs
Place the eggs in a pot and cover them with cold water. Bring the water to a boil over medium heat.
Once the water starts boiling, reduce the heat slightly and cook for 10–11 minutes for fully cooked yolks. If you prefer soft-boiled eggs, cook them for 6–7 minutes after the water starts boiling.
If your eggs are straight from the refrigerator, starting them in cold water helps prevent them from cracking. You can also let the eggs sit at room temperature for a while before boiling.
Transfer the eggs to cold water right after cooking. Once they are cool enough to handle, peel them carefully. Try to peel them without breaking the whites. If the yolk is exposed, it can make the marinade cloudy.
Step 2. Make the Soy Marinade
Add the chopped onion, green onion, garlic, sesame seeds, soy sauce, water, and sugar to a container.
I usually use whole garlic cloves, but sliced or minced garlic works too. You can adjust the amount of garlic to your taste.
Mix everything well until the sugar dissolves. There’s no need to cook the marinade. Just mix the ingredients together.
I like to use raw onion and green onion because they stay slightly crunchy and taste good with the eggs and rice.
Step 3. Marinate the Eggs
Place the peeled eggs into the marinade and gently turn them so they’re well coated.
Cover and refrigerate for at least 6 hours. I usually leave mine overnight because the eggs have more time to soak up the flavor. If the eggs aren’t completely covered by the marinade, turn them once or twice while they’re in the fridge.
step 4. Serve
Cut the eggs in half and place them over a bowl of warm rice. Spoon some of the soy marinade and vegetables over the top.
I like to add a little extra marinade and sesame seeds before eating. It’s such a simple way to enjoy Gyeran Jang, and the warm rice goes so well with the savory eggs and crunchy vegetables.
🍽️ Serving Tips
✓ Add a small drizzle of sesame oil for extra flavor.
✓ Sprinkle some roasted seaweed flakes (gim-garu) over the rice.
✓ Don’t forget to eat the marinated onions and green onions with the eggs. They soak up the soy marinade and are just as delicious.
❓ FAQ
Q. How long does Gyeran Jang last in the refrigerator?
A. Since the soy sauce marinade isn’t boiled, I don’t recommend keeping Gyeran Jang for too long. Store it in a clean, airtight container in the refrigerator and enjoy it within 3–4 days.
Q. How long should I marinate the eggs?
A. You can eat them right away, but I like to let them sit overnight so the eggs have more time to soak up the savory marinade. If you have the time, I think they’re even better the next day.
Q. Do the eggs need to be completely covered in the marinade?
A. Not necessarily. It’s best if most of the eggs are covered, but they don’t have to be completely submerged. Just turn them once or twice while they’re in the refrigerator so the marinade reaches all sides.
Q. Can I use a different type of soy sauce?
A. You can, but keep in mind that different soy sauces can taste quite different. If the marinade tastes too salty, add a little water to balance it out. If it feels like it’s missing some depth, adjust the seasoning to your taste with a little more of the other ingredients in the marinade.
Q. Can I reuse the leftover marinade?
A. I wouldn’t recommend it. I once tried making Gyeran Jang with just the boiled eggs and noticed that they didn’t keep well for very long. Since the marinade isn’t boiled, I prefer making a fresh batch and keeping it refrigerated.
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Korean Soy-Marinated Eggs
Ingredients
Method
- Boil the eggs for 10–11 minutes, then transfer them to cold water and peel.
- Mix the soy sauce, water, sugar, onion, green onion, garlic, and sesame seeds.
- Add the peeled eggs and coat them well with the marinade.
- Cover and refrigerate for at least 6 hours, or overnight for deeper flavor.
- Serve over warm rice with the marinated vegetables and soy sauce.
Hi, I’m Vella, a Korean home cook sharing easy Korean recipes for everyday cooking. I focus on simple recipes, practical tips, and ingredients that are easy to find outside Korea.