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–+ servings

Korean Soy Marinated Eggs

Delightful Korean soy marinated eggs, bursting with umami flavor, are the perfect comforting snack that takes little effort to prepare.
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Prep Time 15 minutes
Cook Time 9 minutes
Total Time 1 hour
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Korean
Calories: 70
Ingredients Method Nutrition Notes

Ingredients
  

Eggs and Marinade
  • 6 large large eggs I go for free-range because they just taste better.
  • 1/2 cup soy sauce I use Kikkoman for the best flavor.
  • 1 tablespoon rice vinegar A splash of acidity takes these eggs to the next level.
  • 1 tablespoon mirin For that sweetness.
  • 1 teaspoon sesame oil Because a little nuttiness never hurts.
  • 1/2 teaspoon garlic powder We're keeping it simple here.
  • 1/2 teaspoon finely chopped green onions Optional, if you want to impress company.

Method
 

Preparation
  1. Fill a pot with water and bring it to a rolling boil. Carefully lower the eggs in.
  2. Cook the eggs for about 9 minutes for perfect hard-boiled yolks.
  3. Once cooked, transfer the eggs to an ice bath immediately to cool them down.
  4. Peel the eggs once they are cooled.
Marinating
  1. Measure out soy sauce, rice vinegar, mirin, sesame oil, and garlic powder in a bowl or ziploc bag.
  2. Gently place the peeled eggs in the marinade and seal the bag, squishing to coat evenly.
  3. Marinate in the fridge for at least 1 hour, or up to 24 hours for maximum flavor.
Serving
  1. Slice the marinated eggs in half to showcase the beautiful jammy yolk.
  2. Serve in a simple white bowl with a sprinkle of green onion on top.

Nutrition

Serving: 1gCalories: 70kcalCarbohydrates: 2gProtein: 6gFat: 5gSaturated Fat: 1.5gSodium: 600mg

Notes

These eggs can stay in the marinade for up to 24 hours. Keep an eye on them to prevent excess saltiness.
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