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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.