Korean Marinated Eggs

Name: Korean Marinated Eggs
Cuisine: Korean
Ingredients: eggs; 0.5 c soy sauce; 0.5 c water; 0.25 c honey; 2 garlic cloves; 1 jalapeño pepper; 1 green onions; sesame seeds; rice; kimchi

Serves 1

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Korean Marinated Eggs

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Serves 1

Directions

1Boil eggs for 6 minutes.
2Transfer eggs to cold water.
3Mix together soy sauce, water, garlic, honey, jalapeño pepper, green onions, and sesame seeds.
4Add eggs to a container.
5Refrigerate overnight.
6Add it to leftover rice.
7Drizzle some sauce and add kimchi.

Ingredients

eggs
0.5 c soy sauce
0.5 c water
0.25 c honey
2 garlic cloves
1 jalapeño pepper
1 green onions
sesame seeds
rice
kimchi

Tips

Add vinegar to the boiling water for easier peeling of the eggs.
If you need to limit sodium, don’t drizzle additional sauce on rice and eggs
You can either use leftover rice or microwaveable rice
If you don’t like kimchi, you can use another pickled veggie
If your eggs aren’t full submerged in the marinade, add a paper towel on top of your eggs before covering and storing in the fridge
It usually lasts ~4-5 days in the fridge!

Korean Marinated Eggs

Serves 1

instagram.com

Korean Marinated Eggs

instagram.com

Serves 1

Directions

1Boil eggs for 6 minutes.
2Transfer eggs to cold water.
3Mix together soy sauce, water, garlic, honey, jalapeño pepper, green onions, and sesame seeds.
4Add eggs to a container.
5Refrigerate overnight.
6Add it to leftover rice.
7Drizzle some sauce and add kimchi.

Ingredients

eggs
0.5 c soy sauce
0.5 c water
0.25 c honey
2 garlic cloves
1 jalapeño pepper
1 green onions
sesame seeds
rice
kimchi

Tips

Add vinegar to the boiling water for easier peeling of the eggs.
If you need to limit sodium, don’t drizzle additional sauce on rice and eggs
You can either use leftover rice or microwaveable rice
If you don’t like kimchi, you can use another pickled veggie
If your eggs aren’t full submerged in the marinade, add a paper towel on top of your eggs before covering and storing in the fridge
It usually lasts ~4-5 days in the fridge!