Korean Marinated Eggs Recipe
The Korean Marinated Eggs Recipe is a simple yet flavorful way to enjoy eggs. These eggs are soft, slightly runny and soaked in a delicious soy-based marinade.
Ingredients
- 4 large eggs
- ½ cup soy sauce
- ¼ cup water
- 2 tablespoons mirin or rice wine
- 1 tablespoon sugar
- 1 garlic clove crushed
- 1 small piece ginger sliced
- 1 green onion chopped
- 1 teaspoon sesame oil
Instructions
Boil the Eggs
- Bring a medium saucepan of water to a gentle boil. Carefully add the eggs and cook for seven minutes for slightly runny yolks.
Prepare Ice Bath
- Fill a bowl with ice water. Once the eggs are done, transfer them immediately into the ice bath. Let them sit for five minutes to stop cooking.
Peel the Eggs
- Gently crack the shells and peel the eggs. Be careful not to break the soft whites. Rinse lightly to remove any shell pieces.
Make the Marinade
- In a small bowl, whisk together soy sauce, water, mirin, sugar, garlic, ginger and green onion until sugar dissolves. Add sesame oil and mix well.
Marinate the Eggs
- Place peeled eggs in a container. Pour the marinade over the eggs, making sure they are fully submerged. Cover and refrigerate for 4–6 hours or overnight.
Serve the Eggs
- Remove the eggs from the marinade. Slice in half to reveal the creamy yolk. Serve as a snack, on ramen or with rice bowls.
Notes
- Use room temperature eggs to prevent cracking during boiling.
- Prepare the marinade while eggs cook for efficiency.
- Ensure eggs are fully submerged for even flavor absorption.
- Use a soft boil for the perfect creamy yolk.
- Refrigerate overnight for maximum flavor.