Korean Marinated Eggs (Print Version)

Jammy soft-boiled eggs infused with sweet and savory soy marinade for an addictive Korean-style side dish or snack.

# What You 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

# How-To Steps:

01 - Bring a pot of water to a boil. Gently add the eggs and boil for 6–7 minutes for jammy yolks.
02 - Immediately transfer eggs to an ice bath and let cool for 5 minutes. Carefully peel the eggs.
03 - In a bowl or container, combine soy sauce, water, honey, rice vinegar, sesame oil, garlic, green onions, chili peppers, and sesame seeds. Mix well.
04 - Add peeled eggs to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 6 hours, or overnight for best flavor.
05 - Serve the eggs halved or whole, spooning some marinade and garnishes over the top. Enjoy with steamed rice or as a snack.

# Expert Tips:

01 -
  • These eggs keep getting better in the fridge, so you're always minutes away from an incredible snack or quick meal addition
  • The marinade creates this incredible umami bomb that transforms plain eggs into something restaurant-worthy
  • They're ridiculously cheap to make but taste like you put in way more effort than you actually did
02 -
  • If you skip the ice bath, your eggs will keep cooking and you'll lose that perfect jammy texture
  • The eggs need to be completely submerged in the marinade, so push them down or use a smaller container
  • Don't marinate longer than 24 hours or they'll become too salty and the texture gets weird
03 -
  • Save the marinade after your first batch and boil it for 3 minutes, then use it for a second round of eggs (it's even better the second time)
  • If your eggs are difficult to peel, try peeling them under running water, the water helps separate the membrane from the white

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