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Korean soy marinated eggs beautifully plated with garnishes.

Korean Soy Marinated Eggs

A rich and flavorful snack or side dish, these Korean Soy Marinated Eggs are easy to prepare and versatile for various meals.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 5 hours
Servings: 6 eggs
Course: Side Dish, Snack
Cuisine: Korean
Calories: 70
Ingredients Method Notes

Ingredients
  

For the Eggs
  • 6 large large eggs Choose fresh eggs for best results.
  • Cold water For boiling the eggs.
  • Ice For the ice bath.
For the Marinade
  • 1/2 cup soy sauce (regular or low-sodium) Adjust based on your preference.
  • 1/2 cup water
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown sugar Can substitute with agave if desired.
  • 1 tablespoon honey Optional for added sweetness.
  • 2 cloves garlic (minced)
  • 1 small red chili (or green chili, thinly sliced) For heat; adjust to taste.
  • 2 scallions (chopped) For garnish.
  • 1 teaspoon toasted sesame seeds For garnish.
  • 1 teaspoon sesame oil

Method
 

Preparation
  1. Place the eggs in a pot and cover with cold water. Bring to a boil, then reduce heat and let simmer for 6-7 minutes.
  2. Quickly transfer the eggs to an ice bath to stop the cooking process. Let them sit for about 5-10 minutes.
  3. Once cooled, gently peel the eggs under running water to make it easier.
Making the Marinade
  1. In a bowl, combine the soy sauce, water, rice vinegar, brown sugar, honey, minced garlic, and sliced chili. Stir until combined.
Marinating the Eggs
  1. Place the peeled eggs in a jar or container and pour the marinade over them. Make sure they’re submerged.
  2. Refrigerate for at least 4 hours, but overnight is best for maximum flavor!
Serving
  1. Slice the marinated eggs in half, sprinkle on scallions and sesame seeds, and enjoy!

Notes

Store marinated eggs submerged in the marinade in the fridge for about a week. Avoid freezing for best texture and flavor.