Korean Marinated Eggs (Printable View)
Jammy soft-boiled eggs steeped in savory soy mixture with honey, garlic, and sesame for a Korean-inspired side dish 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)
10 - 1 green chili pepper, thinly sliced (optional)
11 - 1 tbsp toasted sesame seeds
# Cooking Steps:
01 - Bring a pot of water to a full boil. Gently lower the eggs into the boiling water and cook for 6-7 minutes to achieve jammy, runny yolks.
02 - Immediately transfer the cooked eggs to an ice bath and let cool for 5 minutes. Carefully peel the shells while the eggs are still cool.
03 - In a bowl or airtight container, whisk together soy sauce, water, honey, rice vinegar, sesame oil, garlic, green onions, chili peppers, and sesame seeds until well combined.
04 - Place the peeled eggs into the marinade, ensuring they are completely submerged. Cover and refrigerate for at least 6 hours, or overnight for deeper flavor penetration.
05 - Remove eggs from marinade and serve halved or whole. Spoon some of the marinade and garnishes over the top. Enjoy with steamed rice or as a standalone snack.
# Expert Tips:
01 -
- The jammy yolk texture combined with that umami packed marinade is honestly addictive
- They keep in the fridge for days, making them perfect for quick meal upgrades
02 -
- The marinade only works for one batch of eggs, but you can boil and reuse it once more
- These eggs get more intense the longer they sit, so taste after six hours to gauge your preference
03 -
- A wide mouth mason jar makes marinating and storing so much easier
- Save the marinade from your first batch to use as a seasoning sauce for stir fries