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Korean Overnight Egg Sandwich

It is sweet, savory, and extremely delicious!
Prep Time 10 minutes
Cook Time 8 minutes
Marinating Time 6 hours
Total Time 6 hours 18 minutes
Author Jhuls @ The Not So Creative Cook

Ingredients

  • 3/4 cup (180 ml) soy sauce
  • 3/4 cup (180 ml) water
  • 3/4 cup (180 ml) honey
  • 1.5 tbsp vinegar
  • 6-7 hard-boiled eggs
  • 3/4 - 1 cup mayonnaise
  • 2 tbsp green onions sliced
  • 2 cloves garlic grated or finely minced
  • 1 tbsp toasted sesame seeds
  • 1/3 cup grated cheddar cheese
  • 1/2 tbsp marinade
  • 4 small nori sheets, crushed (or 2 tbsp nori flakes)
  • ground black pepper

Instructions

  1. Prepare your hard-boiled eggs and peel them.
  2. In a container with a lid, add soy sauce, water, honey, vinegar, and hard-boiled eggs. Put the lid on and let it marinate in the fridge overnight (or at least six hours).
  3. When the time is up, remove the eggs from the marinade. Set aside one or two eggs (not to be included in the spread), and then chop the rest of the eggs. (See notes)
  4. Put the chopped eggs in a bowl. Add mayo, green onions, garlic, toasted sesame seeds, cheese, 1/2 tbsp of the marinade, crushed nori sheets, and ground black pepper.
  5. Mix everything. Do a taste test and adjust as per your liking.
  6. Spread it on your favorite slice of bread.

Recipe Notes

  • I used seven XL eggs - I saved one, then chopped up six for the spread.

  • You can start with 3/4 cup of mayo then add if necessary. Make sure to do a taste test and adjust as per your liking.

  • The spread will last for one week or more if stored properly.