Korean Marinated Soft-Boiled Eggs (Printable Version)
Jammy soft-boiled eggs steeped in aromatic soy-sesame marinade for a savory Korean-style dish.
# What You 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
# How to Make It:
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 -
- Theyre the kind of thing that makes a plain bowl of rice feel like a proper meal
- The marinade transforms simple eggs into something that tastes like youve been working on it for hours
- You can keep them in the fridge for days and they just get better
02 -
- Older eggs peel more easily than fresh ones, so buy your eggs a week before making this
- The eggs will continue to absorb flavor the longer they sit, but after about four days they can become too salty
- If you're worried about the eggs floating, place a small plate on top to keep them submerged
03 -
- Use a glass container for marinating since the soy sauce can stain plastic and some metals react to the vinegar
- If you can't find Korean chili peppers, jalapeño or serrano work as substitutes, just adjust the quantity to your heat preference