Description
Addictive soft-boiled eggs marinated in a flavorful soy sauce brine, perfect as a side dish or protein-rich snack.
Ingredients
Scale
- 6 large eggs, at room temperature
- 1 tablespoon white vinegar
- 80ml (⅓ cup) soy sauce
- 80ml (⅓ cup) water
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon gochugaru
- 4 cloves garlic, finely minced
- 4 green onions, thinly sliced
- 1 red chili, thinly sliced (optional)
- 1 tablespoon toasted sesame seeds
Instructions
- Bring eggs to room temperature. Remove eggs from the fridge 30 minutes before cooking.
- Make the marinade. Combine soy sauce, water, honey, rice vinegar, and sesame oil in a bowl. Stir until honey is dissolved and add gochugaru, garlic, green onion, chili, and sesame seeds. Mix well.
- Soft boil the eggs for 6 minutes 30 seconds. Bring a pot of water to a rolling boil, add white vinegar, and lower the eggs into the boiling water.
- Ice bath immediately. Transfer eggs to a bowl of ice water for at least 5 minutes.
- Peel the cooled eggs carefully under cold running water.
- Marinate the peeled eggs in the marinade, ensuring they are completely submerged. Cover and refrigerate for a minimum of 4 hours or overnight for best results.
- Remove from marinade after 24–48 hours if not consuming all at once.
Notes
Use room temperature eggs to avoid cracking. Ensure eggs are fully submerged in the marinade for even flavoring.
- Prep Time: 15 minutes
- Cook Time: 6 minutes 30 seconds
- Category: Side Dish
- Method: Boiling
- Cuisine: Korean
Nutrition
- Serving Size: 1 egg
- Calories: 130
- Sugar: 5g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 210mg