Korean Marinated Eggs (Print)

Jammy soft-boiled eggs soaked in sweet, savory soy marinade with garlic and sesame for a protein-packed Korean-style snack or side.

# 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 (optional, for heat)
10 - 1 green chili pepper, thinly sliced (optional)
11 - 1 tbsp toasted sesame seeds

# How To Make:

01 - Bring a pot of water to a full rolling boil. Gently lower the eggs into the boiling water using a slotted spoon. Boil for exactly 6-7 minutes to achieve jammy, runny yolks.
02 - Immediately transfer the eggs to an ice bath and let cool for 5 minutes. Carefully peel the eggs while they're still slightly warm for easier shell removal.
03 - In a medium bowl or airtight container, whisk together soy sauce, water, honey, rice vinegar, and sesame oil. Add minced garlic, sliced green onions, chili peppers, and toasted sesame seeds. Stir until the honey is fully dissolved.
04 - Place the peeled eggs into the marinade, ensuring they are completely submerged. Cover tightly and refrigerate for at least 6 hours, preferably overnight for optimal flavor penetration.
05 - Remove the eggs from the marinade. Slice in half or serve whole, spooning some marinade and garnish bits over the top. Enjoy immediately over steamed rice or as a protein-rich snack.

# Expert Tips:

01 -
  • You probably have everything in your pantry right now, and the result tastes like something from a specialty shop
  • They keep getting better over a few days, so meal prep actually tastes more exciting on day three
02 -
  • Do not marinate longer than 24 hours or the eggs will become too salty and develop a rubbery texture
  • Cold eggs from the refrigerator may crack when placed in boiling water, let them sit on the counter for 15 minutes first
03 -
  • The marinade can be reused one more time if you boil it for 3 minutes and let it cool completely
  • If you are gluten free, tamari works perfectly as a soy sauce substitute

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