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Korean Soy Marinated Eggs

Decadent marinated eggs soaked in a flavorful soy-based marinade, perfect as a snack or a side dish.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 4 hours 10 minutes
Servings: 6 eggs
Course: Appetizer, Side Dish, Snack
Cuisine: Korean
Calories: 70
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 6 large large eggs Use fresh organic eggs for better flavor
  • 1/2 cup soy sauce Regular or low-sodium soy sauce can be used
  • 1/2 cup water
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon honey Optional but adds depth
  • 2 cloves garlic Minced
  • 1 small red chili Or green chili, thinly sliced
  • 2 scallions chopped
  • 1 teaspoon toasted sesame seeds
  • 1 teaspoon sesame oil
For the ice bath
  • cold water
  • ice For the ice bath

Method
 

Cooking
  1. Place the eggs in a pot and cover with cold water. Bring to a boil, then reduce heat and let simmer for 6-7 minutes.
  2. Quickly transfer the eggs to an ice bath to stop the cooking process. Let them sit for about 5-10 minutes.
  3. Once cooled, gently peel the eggs under running water to make it easier.
Marinating
  1. In a bowl, combine soy sauce, water, rice vinegar, brown sugar, honey, minced garlic, and sliced chili. Stir until combined.
  2. Place the peeled eggs in a jar or container and pour the marinade over them, ensuring they’re submerged.
  3. Refrigerate for at least 4 hours, but overnight is best for maximum flavor!
Serving
  1. Slice them in half, sprinkle on scallions and sesame seeds, and dig in!

Notes

Keep marinated eggs submerged in their marinade in the fridge for about 3-4 days. They can be prepared ahead of time.