Description
Korean Marinated Eggs are soft-boiled eggs steeped in a flavorful soy-based marinade infused with sesame oil, garlic, green onions, and chili peppers. These savory and slightly spicy eggs make a perfect topping for rice bowls, noodles, or a delicious snack on their own.
Ingredients
Scale
Eggs
- 6 to 8 large eggs
Marinade
- 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 Ice Bath and Boil Water: Prepare a bowl of ice water for cooling the eggs after cooking and bring a pot of water to a gentle boil on the stovetop.
- Make Marinade: In a mixing bowl, combine soy sauce, water, sesame oil, brown sugar, minced garlic, finely chopped green onions, thinly sliced chili peppers, and toasted sesame seeds to create the marinade.
- Cook Eggs: Gently lower room temperature eggs into the boiling water and cook for 6 to 6.5 minutes to achieve a soft-boiled texture with slightly runny yolks.
- Cool Eggs: Immediately transfer the cooked eggs to the prepared ice bath to stop the cooking process and cool them down for easier peeling.
- Peel Eggs: Once cooled, carefully peel the eggs to remove their shells without breaking the soft whites.
- Marinate Eggs: Place the peeled eggs into a container and pour the prepared marinade over them, ensuring the eggs are fully submerged for even flavor absorption.
- Refrigerate: Cover the container and refrigerate for at least 6 hours, preferably overnight, flipping the eggs halfway through to marinate evenly.
- Serve: Slice the marinated eggs and serve them over rice, noodles, or enjoy them on their own. Spoon some marinade over for additional flavor.
Notes
- Ensure eggs are room temperature before boiling to prevent cracking.
- Adjust the number of chili peppers according to your spice preference.
- Marinate overnight for the best flavor infusion.
- The marinade can be reused once strained and boiled for safety.
- Store marinated eggs in the refrigerator and consume within 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Korean
Keywords: Korean marinated eggs, soy sauce eggs, soft boiled eggs, Korean appetizer, soy marinade, Korean recipe
