Korean Marinated Eggs (Printable)
Jammy soft-boiled eggs steeped in aromatic soy-sesame marinade with garlic and chilies.
# 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 tablespoons honey or sugar
05 - 2 tablespoons rice vinegar
06 - 2 tablespoons 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 tablespoon toasted sesame seeds
# How To Make It:
01 - Bring a pot of water to a rolling boil. Gently lower the eggs into the water and boil for 6 to 7 minutes to achieve 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 cool to the touch.
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 fully combined.
04 - Place the peeled eggs into the marinade, ensuring they are completely submerged. Cover tightly 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 Hints:
01 -
- Theyre ready to grab straight from the refrigerator when hunger strikes unexpectedly
- The marinade transforms simple eggs into something restaurant-worthy with almost no active cooking time
02 -
- Never marinate for longer than 24 hours or the eggs become unpleasantly salty and the texture turns rubbery
- The marinade can be reused once more if you boil it for 3 minutes and let it cool completely
03 -
- If the marinade seems too thick after refrigerating, add a tablespoon of water before the next batch
- These eggs keep for up to 5 days in the refrigerator, though the texture is best within the first 3 days