Description
Korean marinated eggs feature soft, jammy yolks soaked in a savory-sweet soy marinade, perfect for rice, noodles, or as a snack.
Ingredients
12 eggs
2 tsp salt
2 tbsp vinegar
6 cloves garlic, minced
2 Korean green peppers, chopped
1 red chili, chopped
3 green onions, chopped
1 tbsp sesame seeds
1 cup soy sauce
1/2 cup honey
1 tbsp sesame oil
1/2 cup water
Instructions
- Fill a pot with water to cover the eggs and add salt and vinegar. Bring to a simmer over medium-high heat.
- Carefully add the eggs and cook for 6 minutes for jammy yolks.
- Immediately transfer eggs to a bowl of ice water and let sit for at least 10 minutes.
- Peel eggs gently to keep them intact.
- In a container, mix garlic, green peppers, red chili, green onions, sesame seeds, soy sauce, honey, sesame oil, and water to make the marinade.
- Add peeled eggs to the marinade, ensuring they are fully submerged.
- Refrigerate for at least 2 hours, or overnight for best flavor.
- Serve over hot rice or noodles, spooning extra marinade on top if desired.
Notes
Substitute honey with brown sugar or maple syrup for a different sweetness.
Experiment with different chilies to adjust spice level.
Add a splash of mirin for extra sweetness.
Store in an airtight container in the fridge for up to 5 days.
Enjoy cold or slightly warmed, avoid microwaving directly in the marinade.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Marinate
- Cuisine: Korean
Nutrition
- Serving Size: 1 egg
- Calories: 110 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 185 mg
