Korean Marinated Eggs (Printable Version)
Jammy soft-boiled eggs soak up savory soy, garlic, and sesame flavors for a Korean-inspired side or snack.
# What You'll Need:
→ Eggs
01 - 6 large eggs
→ Marinade
02 - 1/2 cup soy sauce (preferably low sodium)
03 - 1/2 cup water
04 - 2 tbsp honey (or sugar)
05 - 2 tbsp rice vinegar
06 - 2 tbsp sesame oil
07 - 3 cloves garlic, minced
08 - 2 green onions, finely sliced
09 - 1 red chili pepper, thinly sliced (optional, for heat)
10 - 1 green chili pepper, thinly sliced (optional)
11 - 1 tbsp toasted sesame seeds
# Directions:
01 - Bring a pot of water to a boil. Gently add the eggs and boil for 6–7 minutes for jammy yolks.
02 - Immediately transfer eggs to an ice bath and let cool for 5 minutes. Carefully peel the eggs.
03 - In a bowl or container, combine soy sauce, water, honey, rice vinegar, sesame oil, garlic, green onions, chili peppers, and sesame seeds. Mix well.
04 - Add peeled eggs to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 6 hours, or overnight for best flavor.
05 - Serve the eggs halved or whole, spooning some marinade and garnishes over the top. Enjoy with steamed rice or as a snack.
# Expert Advice:
01 -
- These eggs become meal prep gold, ready to elevate plain rice or instant noodles into something special
- The marinade works double duty as a sauce for drizzling over whatever youre serving alongside
02 -
- The marinade can be reused for a second batch, but boil it first to eliminate any bacteria from the eggs
- These will keep for up to 5 days refrigerated, though the texture becomes progressively more tender
03 -
- Buy extra eggs because the first batch usually involves at least one cracked or ugly peeling situation
- Save the marinade from your first batch to jumpstart the flavor of your second batch