Gyeran jangjorim

Place the Large eggs in a pot and cover with cold water. Bring to a rolling boil, then reduce heat and simmer for 8-10 minutes for hard-boiled eggs. Immediately transfer the cooked Large eggs to an ice bath to cool completely, then peel them carefully.

In a medium pot, combine the Soy sauce, Water, Sugar, smashed Garlic cloves, large pieces of Green onions, Dried kelp, and Dried shiitake mushrooms. Bring the mixture to a boil over medium-high heat.

Once boiling, reduce the heat to medium-low and add the peeled Large eggs to the pot. Ensure the Large eggs are mostly submerged in the braising liquid.