Korean Marinated Soft Boiled Eggs (Printable View)

Jammy soft-boiled eggs cured in sweet and savory soy marinade with garlic, sesame, and chili peppers.

# What You Need:

→ Eggs

01 - 6 large eggs

→ Marinade Base

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

→ Aromatics and Garnishes

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 Steps:

01 - Bring a pot of water to a rolling boil. Gently lower the eggs into the water and cook for 6–7 minutes to achieve jammy, runny yolks.
02 - Immediately transfer the cooked eggs to an ice bath and let cool for 5 minutes. Carefully peel the shells while the eggs are still slightly warm for easier removal.
03 - In a mixing bowl or container, whisk together soy sauce, water, honey, rice vinegar, sesame oil, garlic, green onions, chili peppers, and sesame seeds until fully combined.
04 - Place the peeled eggs into the marinade, ensuring they are completely submerged. Cover tightly and refrigerate for at least 6 hours, or overnight for deeper flavor penetration.
05 - Remove eggs from marinade and serve halved or whole. Spoon some of the marinade and garnish pieces over the top. Enjoy with steamed rice, noodles, or as a standalone snack.

# Expert Advice:

01 -
  • The marinade transforms plain eggs into something addictive with barely any active effort
  • They keep in the fridge for days, making them perfect for meal prep or midnight snacks
02 -
  • Fresh eggs are notoriously difficult to peel, so use eggs that have been in your fridge at least a week
  • The marinade penetrates the egg white but not the yolk, so each bite gives you both salty and creamy elements
03 -
  • If you plan to reuse the marinade for a second batch, bring it to a boil first for food safety
  • Use a glass container rather than plastic, as the soy sauce can stain and the garlic scent lingers

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