Korean Style Braised Eggs (Gyeran Jangjorim) - White Blank Space (2024)

FAQs

What is the meaning of braised eggs? ›

Braised eggs is a type of LouMei. After the eggs are cooked, they are placed in the Lou sauce for 2 days for absorption. They are great to eat with wonton/noodle soup or rice! Lou Mei is the Cantonese name given to dishes made by braising ingredients in a sauce known as Master Stock or Lou Sauce.

Mayak eggs, also known as drug eggs, are soft, jammy eggs marinated in a soy and chilli marinade overnight. Mayak gyeran, or "drug eggs" as it's more commonly known in South Korea, is a popular street food aptly named for it's addictive flavour.

braising, the cooking of meat or vegetables by heating them slowly with oil and moisture in a tightly sealed vessel. Braising differs from stewing, in which the food is immersed in liquid, and from covered roasting, in which no liquid is added. Braising is a combination of covered roasting and steaming.

Braise (BRAYZ), taken from the 18^th-century French word meaning coal, is a cooking method by which food, usually meats or vegetables, is browned in fat, then cooked, tightly covered, in a small amount of liquid at low heat for several hours.

Egg ghost refers to dalgyal guishin (Korean: 달걀귀신), a Korean ghost. Its name comes from its resemblance to an egg. It does not have arms, legs, nor a head, not even eyes, nose, or mouth. Legend says that when a person sees an egg ghost, they will die.

Koreans believe eggs are a nutritious food, and often enjoy them hard-boiled for breakfast, in lunchboxes or even as a quick snack. In ancient times, eggs were actually hard to come by for regular peasants, and as such were usually reserved for children and head of the family.

Raw eggs are also common in Japanese and Korean cuisine, as well as in some desserts and condiments like tiramisu and mayonnaise.

Braising is a cooking technique where food, usually meat or hearty vegetables like kale, is first lightly fried or browned, then simmered over low heat in a cooking liquid (such as broth or stock) in a sealed cooking vessel, best done in a Dutch oven.

Answer: Both methods are recognized techniques of cooking and are basically the same – cooking and tenderizing ingredients in some liquid. The main differences lie in the amount of liquid used and the intensity of the heat applied.

According to the Food and Drug Administration, you can keep hard-cooked eggs in the refrigerator for up to seven days after they have been cooked. 1 And it doesn't matter whether the eggs are already peeled or still in the shell. Either way, they will last for a week.

Does braised mean slow cooked? ›

Braising is slow-cooking at its finest, a pot-roasting technique that transforms cheaper, tougher cuts of meat over time into rich, tender dishes, creating a sauce full of complex, satisfying flavour. Key steps are browning the meat, deglazing it with wine, and knowing when to season.