Eggs in soy broth (Gyeran-jangjorim)

Steps

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1. 1
   Remove eggs from the refrigerator and let them sit at room temperature for about one hour to prevent cracking during cooking.
   ≈0:15
2. 2
   Bring about 5 cups of water to a boil, add 2 teaspoons of white vinegar, then carefully place the eggs in the pot. Cover and simmer over medium-high heat for 8 minutes for soft-boiled eggs or 10–11 minutes for hard-boiled.
   ≈0:38
3. 3
   About one minute after the water reaches a boil, gently stir the eggs with a wooden spoon to center the yolk. Repeat this action a few minutes later.
   ≈1:34
4. 4
   Prepare the broth by cleaning 4 anchovies: remove the heads and dark innards to prevent the broth from becoming cloudy or bitter.
   ≈2:06
5. 5
   Place the cleaned anchovies, 1 garlic clove, half a medium onion (sliced), and 1 jalapeño (sliced, optional) in a pan. Toast the anchovies dry over medium heat for about a minute to remove the fishy smell.
   ≈2:45
6. 6
   Add 1 cup of plain water and 0.25 cup of soy sauce, cover, and bring to a boil.
   ≈3:58
7. 7
   Once the eggs are cooked, transfer them to a bowl of cold water and soak for about 5 minutes. Gently crack the shells and peel them under running cold water for easier removal.
   ≈4:20
8. 8
   Let the broth cool slightly, then strain it through a fine-mesh strainer to obtain a clear liquid. Pour the clear broth over the cooled eggs.
   ≈5:43
9. 9
   Serve immediately or refrigerate in an airtight container for up to one week. Drizzle with soy sauce and serve alongside rice, noodles, steamed potatoes, or porridge.
   ≈6:55