Gyeran Jorim

Place 360g Eggs in a pot, cover with water, and bring to a rolling boil. Reduce heat to medium and cook for 8-10 minutes for hard-boiled Eggs. Immediately transfer the cooked Eggs to an ice bath, then peel them carefully.

In a medium saucepan, combine 60g Soy sauce, 200g Water, 20g Sugar, 20g Mirin, 15g minced Garlic, and 5g Dashima. Bring the mixture to a simmer over medium heat, stirring until the Sugar dissolves.

Add the peeled 360g Eggs to the simmering sauce. Ensure the Eggs are mostly submerged. If not, gently rotate them periodically.