Did someone say soy sauce?!

Many cultures have their very own unique version of soy sauce eggs, and this one belongs to Korea. Known as gyeran jangjorim, these intensely flavored, ultra savory, impossibly yummy eggs are hard-boiled, then braised in a soy sauce mixture. This version deviates slightly from tradition with ingredients that are easy to find in grocery stores throughout the United States, like vinegar, maple syrup, soy sauce, ginger, and garlic. The eggs are often served with beef braised in the same sauce, but equally delicious alongside plain rice and steamed veggies and a wonderful way to introduce new flavors to growing kids!

Directions

1. Add eggs to a pot and fill the pot with cold water, about 1" above the eggs. Add salt and vinegar (they'll help make peeling easier!) and bring to a rapid boil.
2. Once water is boiling, turn off heat, cover the pot with a lid, and set a timer for 10 minutes. Meanwhile, fill a bowl with ice water.
3. When the timer goes off and the eggs are cooked, use a slotted spoon to gently transfer them in the ice water. Dump hot water out of the cooking pot and set pot aside to use for the sauce.
4. Once cooled, peel the eggs.
5. To the empty pot, add soy sauce, water, and maple syrup. Stir to combine and bring to a boil.
6. Carefully place eggs into the boiling sauce. Boil for 10 minutes over medium-high heat, occasionally rolling the eggs so the sauce coats evenly.
7. Add ginger, garlic, and jalapeño (if using) to the pot. Boil eggs for an additional 5-10 minutes until the sauce has been reduced to about half.
8. Store braised eggs in the fridge for 3-5 days. Serve cold or at room temperature as a snack or atop rice and veggies for a well-rounded meal!