Korean Marinated Eggs
Delicious soft-boiled eggs marinated in a flavorful soy sauce mixture, perfect as a snack or a topping for rice and noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 375 minutes
- Yield: 4 to 6 servings 1x
- Category: Appetizer
- Method: Marinating
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
Scale
- 6 to 8 large eggs
- 1/2 cup soy sauce
- 1/2 cup water
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 4 cloves garlic, minced
- 2 green onions, finely chopped
- 1 to 2 chili peppers, thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Prepare the ice bath by filling a large bowl with ice and cold water.
- Boil enough water in a pot to submerge the eggs comfortably.
- Mix the soy sauce, water, sesame oil, brown sugar, minced garlic, chopped green onions, sliced chili peppers, and toasted sesame seeds in a bowl.
- Cook the eggs in the boiling water for 6 to 6.5 minutes for a creamy yolk.
- Transfer the eggs immediately into the prepared ice bath.
- Peel the eggs under running water when cooled.
- Marinade the peeled eggs in the marinade ensuring they are fully submerged.
- Refrigerate for at least 6 hours, flipping halfway through.
- Slice and serve the marinated eggs atop rice or noodles, drizzled with marinade.
Notes
Use room temperature eggs for even cooking. Feel free to customize spice levels.
Nutrition
- Serving Size: 1 egg
- Calories: 80
- Sugar: 1g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg
Find it online: https://thestationrecipes.com/korean-marinated-eggs/