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Korean Soy Marinated eggs

Korean Soy Marinated Eggs

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Prep Time 10 minutes
Cook Time 10 minutes
Marinating time 6 hours
Total Time 6 hours 20 minutes
Course Appetizer, Side Dish
Cuisine Korean
Servings 3 (2 eggs per serving)

Equipment

  • Medium saucepan to boil the eggs.
  • Mixing bowl for preparing the marinade.
  • Slotted spoon helps gently transfer eggs without cracking them.
  • Mason jar or airtight container to store and marinate the eggs. A tall mason jar keeps the eggs submerged.
  • Timer essential for the perfect jammy yolk.
  • Fine mesh strainer (optional) to rinse and filter any egg debris if you peel under running water.

Ingredients
  

For the Eggs

  • 6 large eggs
  • Cold water
  • Ice for the ice bath

For the Marinade

  • 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 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

Instructions
 

Boil the Eggs

  1. Fill a medium saucepan with water and bring to a boil. Once boiling, gently lower in the eggs with a spoon. Boil for exactly 7 minutes for that gooey, soft-centered yolk. This is the heart of many japanese egg recipes too—think ramen eggs, but we’re going Korean here.

Shock in Ice Bath

  1. Immediately transfer the eggs into a bowl of ice water. Let them sit for at least 5 minutes to halt the cooking process and make peeling easier.

Peel Carefully

  1. Gently tap the eggs on a hard surface, then peel under running cold water to minimize tearing. A little patience here goes a long way.

Make the Marinade

  1. While the eggs are chilling, combine soy sauce, water, rice vinegar, brown sugar, honey, garlic, sliced chili, scallions, sesame seeds, and sesame oil in a bowl. Stir well until the sugar is dissolved.

Marinate the Eggs

  1. Place the peeled eggs into your jar or container and pour the marinade over them. Make sure the eggs are fully submerged. You can place a small piece of parchment paper or plastic wrap on top if needed to keep them down.

Chill for Flavor

  1. Refrigerate for at least 6 hours, but overnight is best. The longer they sit, the more flavorful they become—perfect for preparing in advance for your week’s korean side dishes.

Serve and Enjoy

  1. Slice in half to admire the glistening yolk, and enjoy cold or room temp. Drizzle with a little extra marinade and sesame seeds if you like.