Korean Soy Marinated Eggs
A simple yet flavorful recipe for perfectly marinated Korean soy eggs that serve as a delicious snack or side dish.
Ingredients
Eggs and Water
- 6 large large eggs
- Cold water For boiling
- Ice For the ice bath
Marinade
- 1/2 cup soy sauce (regular or low-sodium)
- 1/2 cup water
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon honey (optional) Adds depth to the flavor
- 2 cloves garlic (minced)
- 1 small red chili (or green chili, thinly sliced) Adjust according to desired spiciness
- 1 teaspoon toasted sesame seeds
- 1 teaspoon sesame oil
Instructions
Cooking the Eggs
- Place eggs in a pot and cover with cold water.
- Bring to a gentle boil, then simmer for 6–7 minutes for jammy yolks.
Cooling the Eggs
- Immediately transfer the eggs to an ice bath to stop the cooking process.
Peeling the Eggs
- Gently tap and roll the eggs to peel them carefully.
Preparing the Marinade
- Whisk together soy sauce, water, rice vinegar, brown sugar, honey, minced garlic, sliced chili, and sesame oil in a bowl.
- Taste and adjust as necessary.
Marinating the Eggs
- Submerge peeled eggs in the marinade in a sealed container.
- Rotate the eggs once or twice. Marinate for 6–12 hours, but overnight is ideal.
Serving
- Halve the marinated eggs and sprinkle with sesame seeds and remaining scallions.
- Serve and enjoy your Korean soy marinated eggs!
Notes
These marinated eggs can last in the fridge for 4–5 days. Adjust marinade timing based on personal preference for flavor intensity.