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Korean Marinated Eggs

A savory and slightly sweet snack, Korean Marinated Eggs elevate any meal with their delicious flavor and are incredibly simple to prepare.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 3 hours
Servings: 6 eggs
Course: Appetizer, Snack
Cuisine: Korean
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs
  • 1/3 cup soy sauce Can substitute with tamari for a low-sodium option.
  • 1/4 cup water
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar Adds sweetness to balance flavors.
  • 1 clove garlic, minced
  • 1 teaspoon sesame oil
  • to taste sliced green onions Optional garnish.
  • to taste sesame seeds Optional garnish.

Method
 

Cooking the Eggs
  1. Boil the eggs in a pot covered with water. Bring to a boil over medium heat, cover and let sit for 9-12 minutes based on desired yolk consistency.
  2. Transfer eggs to an ice bath or run cold water over them to stop the cooking process.
Preparing the Marinade
  1. In a bowl, whisk together soy sauce, water, rice vinegar, sugar, minced garlic, and sesame oil until well mixed.
Final Steps
  1. Peel the cooled eggs gently and place them in a container. Pour the marinade over the eggs, ensuring they are fully submerged.
  2. Seal the container and refrigerate for at least 3 hours or overnight for best flavor.
  3. When ready to serve, slice eggs in half, sprinkle with green onions and sesame seeds, and enjoy!

Notes

If eggs crack during boiling, they are still perfectly fine to eat. For an extra kick, add hot sauce to the marinade. These marinated eggs can be stored in the fridge for up to a week.