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Sweet & Spicy Korean Soy Marinated EggsSweet & Spicy Korean Soy Marinated Eggs

Sweet & Spicy Korean Soy Marinated Eggs

Back to routine, but make it delicious. These Korean Marinated Eggs are an easy meal-prep favourite for busy mornings, quick lunches or anytime you need a flavour-packed meal.
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Recipe - Richmond - Ackroyd
Sweet & Spicy Korean Soy Marinated Eggs
Sweet & Spicy Korean Soy Marinated Eggs
Prep Time15 Minutes
Servings3
Cook Time6 Minutes
Ingredients
6 large eggs
3 tbsp honey
1 tbsp rice vinegar
2 tsp sesame oil
2 cloves garlic, finely minced
1/4 onion, diced
2 green onions, thinly sliced
1 small Korean green chili or small jalapeño finely sliced
Red chili, thinly sliced, or red bell pepper for a less spicy option
2 tsp toasted sesame seeds
1/2 cup soy sauce
Directions
  1. Bring a pot of water to a boil. Add the salt and white vinegar.
  2. Carefully lower in the eggs and cook for 6½ minutes for a soft, jammy centre. For a firmer yolk, cook for 8–9 minutes.
  3. Immediately transfer the eggs to an ice bath and let them cool for approximately 10 minutes. Carefully peel.
  4. In a container, combine the soy sauce, water, honey, rice vinegar, and sesame oil. Stir until the honey has completely dissolved.
  5. Add the garlic, diced onion, green onions, chilies or bell pepper, and toasted sesame seeds.
  6. Place the peeled eggs into the marinade. Cover and refrigerate for at least 6 hours, ideally overnight, turning the eggs once or twice so they marinate evenly.
  7. Slice the eggs over hot rice and spoon some of the marinade and aromatics over.

Tip: Adding salt and white vinegar to the boiling water helps make the eggs easier to peel.

15 minutes
Prep Time
6 minutes
Cook Time
3
Servings

Directions

  1. Bring a pot of water to a boil. Add the salt and white vinegar.
  2. Carefully lower in the eggs and cook for 6½ minutes for a soft, jammy centre. For a firmer yolk, cook for 8–9 minutes.
  3. Immediately transfer the eggs to an ice bath and let them cool for approximately 10 minutes. Carefully peel.
  4. In a container, combine the soy sauce, water, honey, rice vinegar, and sesame oil. Stir until the honey has completely dissolved.
  5. Add the garlic, diced onion, green onions, chilies or bell pepper, and toasted sesame seeds.
  6. Place the peeled eggs into the marinade. Cover and refrigerate for at least 6 hours, ideally overnight, turning the eggs once or twice so they marinate evenly.
  7. Slice the eggs over hot rice and spoon some of the marinade and aromatics over.

Tip: Adding salt and white vinegar to the boiling water helps make the eggs easier to peel.