Korean Marinated Eggs
A quick and flavorful snack featuring soft-boiled eggs marinated in a savory blend of soy sauce, sugar, and spices. Perfect for adding flair to meals or enjoying on-the-go.
Ingredients
Main Ingredients
- 6 large large eggs Soft-boiled for the best texture.
Marinade
- 1 cup soy sauce Can substitute with tamari for gluten-free version.
- 1 cup water
- 2 tablespoons sugar Brown sugar works great!
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon chili flakes Adjust according to spice preference.
- to taste green onions, finely chopped For garnish.
Instructions
Preparation
- Start by boiling the eggs. Gently place the eggs in a saucepan, cover with cold water, and bring to a rolling boil over medium-high heat. Cover the pot and remove it from heat, letting the eggs sit for 6-7 minutes.
- Transfer the eggs to an ice water bath to stop the cooking process and chill for 5-10 minutes.
- In a bowl, whisk together the soy sauce, water, sugar, rice vinegar, sesame oil, minced garlic, and chili flakes to create the marinade.
Marination & Serving
- Peel the cooled eggs and place them in a sealable container. Pour the marinade over the eggs, ensuring they are submerged. Seal and let them marinate in the fridge for at least 4 hours, preferably overnight.
- To serve, slice the marinated eggs in half, sprinkle with chopped green onions, and enjoy.
Notes
Adjust the amount of chili flakes for less spice for kids. Keep an eye on the marinade time for desired flavor intensity. Store leftovers submerged in the marinade for up to a week.