Description
Savory soft-boiled eggs marinated in a sweet-savory sauce, perfect for ramen, rice bowls, or a tasty snack.
Ingredients
Scale
- 6 large eggs (room temperature)
- 1/2 cup (120 ml) soy sauce
- 1/2 cup (120 ml) water
- 3 tbsp (45 ml) mirin (or 2 tbsp rice vinegar + 1 tbsp sugar)
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (15 g) granulated sugar or honey
- 2 cloves garlic, smashed
- 1 tsp freshly grated ginger
- 1 tsp gochugaru or 1 small sliced red chili (optional)
- 2 green onions, sliced (for marinade and garnish)
Instructions
- Gently lower room-temperature eggs into simmering water and cook for 6–7 minutes for jammy yolks.
- Immediately transfer eggs to an ice bath for 8–10 minutes.
- Peel the eggs under cool running water to prevent tearing the whites.
- Mix the marinade ingredients in a container.
- Submerge the peeled eggs in the marinade and refrigerate for at least 6 hours, or up to 24 hours for maximum flavor.
Notes
For easier peeling, use eggs that are 5–10 days old. Adjust boil times to achieve desired yolk consistency.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Snack
- Method: Soft-boiling, marinating
- Cuisine: Korean
Nutrition
- Serving Size: 1 egg
- Calories: 120
- Sugar: 4g
- Sodium: 900mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 186mg