Korean Marinated Eggs (Printable Version)
Jammy soft-boiled eggs soaked in savory soy mixture with honey and aromatics.
# 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
# Step-by-Step:
01 - Bring a pot of water to a rolling boil. Gently lower the eggs into the water and cook for 6–7 minutes for jammy, soft-boiled yolks.
02 - Immediately transfer the cooked eggs to an ice bath and let cool for 5 minutes. Carefully peel away the shells while the eggs are still slightly warm.
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 tightly and refrigerate for at least 6 hours, preferably overnight for optimal flavor absorption.
05 - Remove the eggs from the marinade and serve halved or whole. Spoon some of the marinade and garnishes over the top before serving. Enjoy alongside steamed rice, noodles, or as a standalone snack.
# Expert Advice:
01 -
- They transform plain eggs into something extraordinary with minimal effort
- The marinade keeps in the fridge for weeks, making quick protein effortless
02 -
- Room temperature eggs are less likely to crack during boiling
- The marinade can be reused once if you boil it first for safety
03 -
- Use a glass containerthe acid in the marinade can react with metal over time
- Flip the container halfway through marinating for even color distribution