Korean Marinated Eggs

If you’ve been following me on Instagram, you know I have a serious love affair with eggs.🥚 I’m always on the lookout for new and exciting ways to enjoy them, and let me tell you, Korean Marinated Eggs have just become my latest obsession!😍

Here’s why I’m completely hooked:

First off, they’re incredibly easy to make. The process is super straightforward: soft-boil some eggs, whip up a quick marinade, and let those eggs soak up all the tasty goodness. The hardest part? Resisting the urge to eat them all before they’re done marinating!

Then there’s the flavor. The marinade is a fantastic mix of soy sauce, garlic, a touch of sugar, and some other delicious stuff. The soy sauce adds a savory kick, the garlic gives it some oomph, and the sugar balances everything out. The result? Eggs that are so packed with flavor, you’ll find yourself going back for more. They’re like a flavor bomb in every bite!💥😋

And let’s not forget their versatility. Korean Marinated Eggs aren’t just perfect over warm rice. They’re great as a topping for salads, a yummy addition to ramen, or even a savory treat straight from the fridge.

So, if you’re as obsessed with eggs as I am or just looking for an easy, flavorful snack, Korean Marinated Eggs are a must-try. Enjoy!

If you enjoyed this recipe, you might also like trying out the Korean Overnight Egg Sandwich.🥪✨ It’s a fantastic option for a flavorful and satisfying meal!

NOTES ON KOREAN MARINATED EGGS:

• I made the first batch using 4 eggs, and the second batch using 3 eggs. So, I think, depending on the container you’d use to keep the eggs in, you can add up to 5 eggs.
• I used large eggs.

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Korean Marinated Eggs

From ramen to salads, Korean Marinated Eggs are the ultimate topping!

Prep Time 10 minutes

Marinating Time 6 hours

Total Time 6 hours 10 minutes

Author Jhuls @ The Not So Creative Cook

Ingredients

• 3-4 large eggs at room temperature (see notes)
• sesame oil for drizzling

Marinade:

• ¼ cup water
• ¼ cup soy sauce
• ¼ cup honey
• 2 garlic cloves chopped
• 2 stalks green onions chopped
• ½ green chili chopped (optional)
• ½ red chili chopped (optional)
• ½ tbsp sesame seeds

Instructions

1. Add enough water to a deep cooking pan to cover the eggs. Bring the water to a gentle boil over medium-high heat. When tiny bubbles appear on the sides of the pan, carefully add the eggs.
2. Cook the eggs for 6 minutes for runny yolks. (Note: I used large eggs. Results may vary depending on the size of the eggs.) Cook the eggs for up to 10 minutes if you prefer medium or hard-boiled eggs.
3. Meanwhile, prepare an ice water bath. When the cooking time is up, transfer the eggs to the bowl of ice water and let them cool.
4. For the sauce, mix all the ingredients listed under the marinade.
5. Once the eggs are completely cooled, peel them very carefully. Transfer them to a container with a lid, pour the marinade over the eggs, cover, and refrigerate for at least six hours.
6. Serve the eggs as a topping over warm rice, and drizzle with sesame oil.

Recipe Notes

• I made the first batch using 4 eggs, and the second batch using 3 eggs. So, I think, depending on the container you’d use to keep the eggs in, you can add up to 5 eggs.
• I used large eggs.

 

 

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