Description
Korean Marinated Eggs are a flavorful and easy-to-make dish, perfect for topping rice, noodles, or enjoying on their own as a snack. The soft-boiled eggs are marinated in a savory, slightly sweet, and tangy soy-based sauce, giving them a rich umami flavor. This is a must-try recipe for fans of Korean cuisine!
Ingredients
Units
Scale
- 4 large eggs
- 1/4 cup soy sauce
- 1/4 cup water
- 1 tbsp rice vinegar
- 1 tbsp honey or sugar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tsp sesame seeds (optional)
- 1 stalk green onion, chopped (optional)
Instructions
Boil the Eggs:
- Bring a pot of water to a boil. Carefully add the eggs and cook for 7-8 minutes for soft-boiled eggs, or longer for firmer yolks.
- Once done, remove the eggs from the pot and immediately transfer them to a bowl of ice water to cool. Peel the eggs once they are cool enough to handle.
Prepare the Marinade:
- In a small bowl, whisk together soy sauce, water, rice vinegar, honey (or sugar), sesame oil, minced garlic, and grated ginger.
Marinate the Eggs:
- Place the peeled eggs in a small container or zip-lock bag. Pour the marinade over the eggs, ensuring they are fully covered.
- Seal the container or bag and refrigerate for at least 4 hours or overnight for the best flavor.
Serve:
- Once the eggs are fully marinated, slice them in half and sprinkle with sesame seeds and chopped green onions, if desired. Serve them on top of rice, noodles, or enjoy them as a snack.
Notes
- Marinate the eggs for a longer period (up to 24 hours) for a stronger flavor.
- You can adjust the sweetness by adding more or less honey or sugar.
- This recipe is great for meal prep, as marinated eggs can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 egg
- Calories: 70 kcal
- Sugar: 3g
- Sodium: 270 mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 175 mg