Korean Marinated Eggs

Korean Marinated Eggs

Ingredients

  • 9 eggs
  • 1/2 cup soy sauce
  • 1/2 cup water
  • sugar or honey to taste (optional, upto 1/4 cup sugar)
  • 2-4 cloves garlic, minced (more if jarred)
  • 3 stalks of green onion (can sub with regular onion)
  • 3 jalapeno peppers, finely chopped
  • 2-3 tbsp gochugaru (optional)
  • sesame seeds (optional)

Recipe

  • Get water to a rolling boil, add the eggs, and set an 8 minute timer. After the timer is done, transfer the eggs to an ice bath and then peel
  • Mix the other ingredients, in a tupperware container, and add the eggs. Let them marinate in the fridge at least overnight.

Notes

  • These keep well in the fridge for a few days to a week
  • You can “reuse” the marinade once or so, by adding 9 more boiled eggs, and perhaps add little more of chilis, onions, and garlic
  • Sugar is pretty optional: you could skip it altogether without much detriment.
 
Korean Marinated Eggs

Korean Marinated Eggs

Ingredients

  • 9 eggs
  • 1/2 cup soy sauce
  • 1/2 cup water
  • sugar or honey to taste (optional, upto 1/4 cup sugar)
  • 2-4 cloves garlic, minced (more if jarred)
  • 3 stalks of green onion (can sub with regular onion)
  • 3 jalapeno peppers, finely chopped
  • 2-3 tbsp gochugaru (optional)
  • sesame seeds (optional)

Recipe

  • Get water to a rolling boil, add the eggs, and set an 8 minute timer. After the timer is done, transfer the eggs to an ice bath and then peel
  • Mix the other ingredients, in a tupperware container, and add the eggs. Let them marinate in the fridge at least overnight.

Notes

  • These keep well in the fridge for a few days to a week
  • You can “reuse” the marinade once or so, by adding 9 more boiled eggs, and perhaps add little more of chilis, onions, and garlic
  • Sugar is pretty optional: you could skip it altogether without much detriment.