Korean Marinated Eggs

Serves 1
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Directions

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