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Korean Soy Marinated Eggs Recipe

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★★★★★

5 from 133 reviews

Korean Soy Marinated Eggs are a flavorful and easy-to-make side dish featuring soft-boiled eggs soaked in a savory and slightly sweet soy-based marinade. Perfect as a topping for ramen, bibimbap, or enjoyed on their own, these eggs have a tender white exterior and a luscious, gooey yolk infused with the rich umami marinade.

Ingredients

Scale

Eggs

  • 6 large eggs
  • Cold water (for boiling and ice bath)
  • Ice (for the ice bath)

Marinade

  • 1/2 cup soy sauce (regular or low-sodium)
  • 1/2 cup water
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon honey (optional but adds depth)
  • 2 cloves garlic (minced)
  • 1 small red chili or green chili (thinly sliced)
  • 2 scallions (chopped)
  • 1 teaspoon toasted sesame seeds
  • 1 teaspoon sesame oil

Instructions

  1. Boil the Eggs: Fill a medium saucepan with water and bring it to a rolling boil. Gently lower the eggs into the boiling water using a spoon to avoid cracks. Boil the eggs for exactly 7 minutes to achieve a soft-centered, slightly runny yolk, reminiscent of classic ramen eggs.
  2. Shock in Ice Bath: Immediately transfer the boiled eggs to a bowl filled with ice water. Let them sit for at least 5 minutes to stop the cooking process and make peeling easier.
  3. Peel Carefully: Gently tap each egg on a hard surface to crack the shell, then peel the shell under running cold water. This helps to remove the shell smoothly without damaging the egg white.
  4. Make the Marinade: In a bowl, combine soy sauce, water, rice vinegar, brown sugar, honey, minced garlic, sliced chili, chopped scallions, toasted sesame seeds, and sesame oil. Stir well until the sugar is fully dissolved and the mixture is well blended.
  5. Marinate the Eggs: Place the peeled eggs into a jar or container. Pour the marinade over them, ensuring the eggs are fully submerged. If necessary, place a small piece of parchment paper or plastic wrap on top to keep the eggs submerged in the marinade.
  6. Chill for Flavor: Refrigerate the eggs in the marinade for at least 6 hours, preferably overnight. The eggs absorb the flavors the longer they marinate, making them an excellent make-ahead side dish for Korean meals.
  7. Serve and Enjoy: When ready to eat, slice the eggs in half to reveal the glossy yolks. Serve cold or at room temperature, with an optional drizzle of extra marinade and sprinkle of sesame seeds for added flavor and presentation.

Notes

  • Use fresh eggs if you plan to consume them within a day or two; for longer storage, older eggs peel more easily.
  • Adjust the chili amount according to your heat preference or omit if you prefer mild flavors.
  • Marinating time can be extended up to 48 hours for a stronger soy flavor, but the egg yolk will firm up slightly over time.
  • These eggs make a great addition to salads, rice bowls, or as a protein-packed snack.
  • Store the marinated eggs in the refrigerator and consume within 4-5 days for optimal freshness and safety.

Keywords: Korean marinated eggs, soy eggs, ramen eggs, Korean side dish, soy sauce eggs, soft boiled eggs, marinated eggs recipe, Korean cuisine

Find it online: https://dailysimplerecipe.com/korean-soy-marinated-eggs-recipe/