Korean Marinated Eggs (Printable)

Jammy soft-boiled eggs marinated in sweet and savory soy sauce with aromatics.

# Ingredient List:

→ 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:

01 - Bring a pot of water to a full rolling boil. Gently lower the eggs into the water using a slotted spoon. 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, and sesame oil. Stir in minced garlic, sliced green onions, chili peppers, and toasted sesame seeds until well combined.
04 - Place the peeled eggs into the marinade, ensuring they are completely submerged. Cover tightly and refrigerate for at least 6 hours, or preferably overnight for optimal flavor penetration.
05 - Remove eggs from marinade and serve halved or whole. Spoon some of the marinade and garnish pieces over the top. Enjoy as a standalone snack, over steamed rice, or incorporated into noodle dishes and salads.

# Expert Tips:

01 -
  • They keep in the fridge for days, making them perfect for grab-and-go breakfasts or late-night snacks
  • The marinade creates this incredible depth of flavor that makes you feel like you put in way more effort than you actually did
02 -
  • The first time I made these, I skipped the ice bath and had a terrible time peeling the eggs while they were still warm. Do not be like me, the ice bath is absolutely essential.
  • If you cannot find Korean chili peppers, jalapeños work in a pinch, though they are a bit spicier. Remove the seeds if you want to keep it mild.
03 -
  • If you are gluten-free, use tamari instead of soy sauce, it works perfectly in this recipe
  • Adding a slice of ginger to the marinade adds another layer of flavor that really pops through the richness

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