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Korean Marinated Eggs

Quick and easy Korean marinated eggs are packed with flavor, perfect for a snack, bento box, or brunch.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 4 hours
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Korean
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large eggs Hard-boil the eggs for the best flavor.
  • 1/4 cup soy sauce Low-sodium soy sauce works great!
  • 1/4 cup water
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar Can substitute with any vinegar.
  • 1 tablespoon sugar Adds a pinch of sweetness to the marinade.
  • 2 cloves garlic, minced Garlic enhances the flavor.
  • 1 stalk green onion, chopped For garnish and freshness.
  • to taste sesame seeds For garnish, optional.

Method
 

Preparation
  1. Boil those eggs: First, you want to hard-boil the eggs. Place them in a pot, cover with water, and bring to a boil. Once boiling, cover and remove from heat; let them sit for about 9-12 minutes.
  2. Prepare the marinade: While those eggs are chilling in hot water, whisk together the soy sauce, water, sesame oil, rice vinegar, sugar, and minced garlic in a bowl.
  3. Cool and peel the eggs: Once the eggs are ready, drain them and let them cool in cold water. When they’re cool enough to handle, gently peel them.
  4. Marinate: Place the peeled eggs into the marinade, ensuring they’re submerged. Cover and refrigerate for at least 4 hours; overnight is even better for flavor.
  5. Slice and serve: When you’re ready to devour, slice the marinated eggs in half, sprinkle with chopped green onions and sesame seeds.

Notes

Don’t fear the shell! If your eggs don’t peel perfectly, it’s the taste that counts. Feel free to adjust the marinade with spices or ginger to your liking.