Korean Marinated Eggs (Printable version)

Soft-boiled eggs soaked in sweet, savory soy sauce with garlic, sesame, and chili for a Korean-inspired dish.

# 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 for heat
10 - 1 green chili pepper, thinly sliced, optional
11 - 1 tbsp toasted sesame seeds

# Directions:

01 - Bring a pot of water to a rolling boil. Gently lower the eggs into the water and cook for 6–7 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 keeping the eggs intact.
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 and refrigerate for at least 6 hours, or overnight for deeper flavor infusion.
05 - Remove eggs from marinade and serve halved or whole. Spoon some marinade and garnishes over the top. Enjoy with steamed rice, noodles, or as a standalone snack.

# Expert Advice:

01 -
  • These eggs keep for days in the fridge, making them the ultimate meal prep secret weapon
  • The marinade transforms simple eggs into something that feels fancy but takes almost no effort
  • Theyre incredibly versatile: eat them plain, over rice, in ramen, or straight from the container at midnight
02 -
  • The eggs will continue to absorb flavor, so after 24 hours they might get too intense for some tastes
  • If your eggs are difficult to peel, try peeling them under running water, the water helps separate the membrane
  • The marinade can be reused once more, but boil it first to kill any bacteria from the eggs
03 -
  • Use a wide, shallow container instead of a tall jar, the eggs will marinate more evenly
  • Give the container a gentle swirl every few hours to redistribute the marinade
  • Room temperature eggs are less likely to crack when you lower them into boiling water

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