Description
Korean marinated eggs feature perfectly cooked eggs soaked in a savory soy sauce marinade, enhanced with garlic and sesame oil, offering a delicious and unique treat.
Ingredients
- 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 an ice bath and bring a pot of water to a gentle boil.
- Combine soy sauce, water, sesame oil, brown sugar, garlic, green onions, chili peppers, and sesame seeds in a mixing bowl. Stir well to blend the flavors.
- Lower room temperature eggs into boiling water and cook for 6 to 6.5 minutes for a soft-boiled texture.
- Transfer the cooked eggs immediately to the ice bath to stop the cooking process.
- Peel the eggs carefully under running water to remove stubborn shells.
- Place the peeled eggs into a container and pour the marinade over them, ensuring they’re fully submerged.
- Cover and refrigerate for at least 6 hours, or preferably overnight. Flip the eggs halfway through for even marination.
- Slice the marinated eggs and serve them over rice, noodles, or enjoy them on their own, spooning additional marinade over the eggs.
Notes
Use room temperature eggs for uniform cooking and consider preparing extra marinade for more intense flavor.
