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Korean Soy Marinated Eggs

These Korean Soy Marinated Eggs are packed with umami flavor and are perfect as a snack or an exciting meal addition.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Appetizer, Breakfast, Snack
Cuisine: Korean
Calories: 80
Ingredients Method Notes

Ingredients
  

Eggs and Marinade
  • 6 large large eggs Use fresh eggs for the best texture.
  • Cold water For boiling the eggs.
  • Ice For the ice bath.
  • 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.
  • 2 cloves garlic, minced
  • 1 small red chili, thinly sliced Can substitute with green chili.
  • 2 scallions, chopped
  • 1 teaspoon toasted sesame seeds
  • 1 teaspoon sesame oil

Method
 

Preparation
  1. Boil the Eggs: 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. Shock in Ice Bath: Quickly transfer the eggs to an ice bath to stop the cooking process. Let them sit for about 5-10 minutes.
  3. Peel Carefully: Once cooled, gently peel the eggs under running water to make it easier.
  4. Make the Marinade: In a bowl, combine the soy sauce, water, rice vinegar, brown sugar, honey, minced garlic, and sliced chili. Stir until combined.
  5. Marinate the Eggs: Place the peeled eggs in a jar or container and pour the marinade over them. Make sure they’re submerged.
  6. Chill for Flavor: Refrigerate for at least 4 hours, but overnight is best for maximum flavor!
  7. Serve and Enjoy: Slice them in half, sprinkle on scallions and sesame seeds, and dig in!

Notes

Eggs keep well in the fridge for about a week. Store them in their marinade in an airtight container. Adjust boiling time for yolk consistency.