Korean Marinated Soft Boiled Eggs (Printable)
Jammy soft-boiled eggs soaked in savory soy marinade with garlic, honey, and sesame.
# Ingredient List:
→ Eggs
01 - 6 large eggs
→ Marinade
02 - 1/2 cup soy sauce (preferably low sodium)
03 - 1/2 cup water
04 - 2 tbsp honey (or sugar)
05 - 2 tbsp rice vinegar
06 - 2 tbsp sesame oil
07 - 3 cloves garlic, minced
08 - 2 green onions, finely sliced
09 - 1 red chili pepper, thinly sliced (optional)
10 - 1 green chili pepper, thinly sliced (optional)
11 - 1 tbsp toasted sesame seeds
# How to Make:
01 - Bring a pot of water to a rolling boil. Gently lower the eggs into the water and boil for 6–7 minutes to achieve jammy, soft-boiled yolks.
02 - Immediately transfer the eggs to an ice bath and let cool for 5 minutes. Carefully peel away the shells while the eggs are still cool.
03 - In a bowl or airtight container, whisk together soy sauce, water, honey, rice vinegar, sesame oil, garlic, green onions, chili peppers, and sesame seeds until well combined.
04 - Place the peeled eggs into the marinade, ensuring they are completely submerged. Cover and refrigerate for at least 6 hours, or overnight for deeper flavor infusion.
05 - Remove eggs from marinade and serve halved or whole. Spoon some marinade and garnishes over the top. Enjoy with steamed rice, noodles, or as a standalone snack.
# Helpful Tips:
01 -
- The jammy yolk texture combined with that intense umami marinade creates something almost addictive
- They keep in the fridge for days, making them the perfect ready-to-eat protein for lazy meals
02 -
- Dont skip the ice bath or youll have a miserable time peeling the eggs and the yolks will continue cooking
- The eggs will continue to absorb flavor in the fridge, so after 24 hours they might be too intense for some palates
03 -
- Use the oldest eggs in your carton for easier peeling as fresh eggs are notoriously stubborn
- Gently tap the eggs on all sides and roll them on the counter to crack the shell before peeling