Korean Marinated Eggs (Print Version)

Jammy soft-boiled eggs steeped in aromatic soy sauce with honey, garlic, and sesame for a flavorful Korean-style side dish or topping.

# What You'll 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
10 - 1 green chili pepper, thinly sliced
11 - 1 tbsp toasted sesame seeds

# How to Cook:

01 - Bring a pot of water to a full rolling boil. Gently lower the eggs into the boiling water and cook for 6–7 minutes to achieve jammy, soft-set yolks.
02 - Immediately transfer the cooked eggs to an ice bath and let cool for 5 minutes. Carefully peel away the shells while the eggs are still cool to the touch.
03 - In a mixing bowl or storage container, combine soy sauce, water, honey, rice vinegar, sesame oil, minced garlic, green onions, sliced chili peppers, and toasted sesame seeds. Whisk until honey is fully dissolved.
04 - Place the peeled eggs into the marinade, ensuring they are completely submerged. Cover tightly and refrigerate for a minimum of 6 hours, though overnight marinating yields the best flavor penetration.
05 - Remove eggs from marinade and slice in half or serve whole. Spoon some of the marinade and garnishes over the top before serving alongside steamed rice or enjoy as a standalone snack.

# Expert Advice:

01 -
  • They're the kind of thing you can eat straight from the jar at midnight
  • The marinade turns a plain egg into something that feels fancy and intentional
02 -
  • The eggs will continue to absorb flavor the longer they sit, but after about 3 days they can get too salty and rubbery
  • If you're sensitive to spice, start with half a chili and taste the marinade before adding more
03 -
  • Weigh down the eggs with a small plate or bowl if they're floating above the marinade
  • Reuse the marinade once by boiling it first, then add fresh garlic and onions

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