Korean Marinated Eggs
These rich and flavorful marinated eggs are spicy and savory with just a touch of sweetness. Perfect over a bed of rice or as a quick meal-prep snack.
Materials
- 6 eggs
- 1 green chilli (I used serrano, jalapeno works too)
- 1 red chilli
- 1/2 c soy sauce
- 1/3 c water
- 1/3 c honey
- 1.5 tbsp sesame oil
- 1.5 tbsp garlic
- 2 tbsp sesame seeds
- 1/3 bunch scallions
- 1.5 tbsp dark soy sauce
Instructions
- Boil your 6 eggs for 6 minutes. TIP: you can add a little salt and vinegar to the water to make the eggs easier to peel later.
- Fill a bowl halfway with water and the rest with ice. This will be our ice bath. Gently submerge the boiled eggs into the ice bath immediately after cooking. This will stop them from cooking with the residual heat from boiling and will keep the inside of the yolks nice and jammy.
- In a mason jar combine your soy sauce, dark soy sauce, honey, water, green chilli, red chilli, garlic, scallions, and sesame seeds. Mix together well until the honey is dissolved.
- Submerge your eggs in the marinade. Refrigerate overnight (or at least 4-5 hours) and then serve over rice.
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