Korean marinated eggs
Serves 3
Directions
- 1Bring a pot of water to a boil and add vinegar.
- 2Boil 6 eggs for 6 minutes.
- 3Place boiled eggs in cold water to stop cooking.
- 4Combine soy sauce, water, honey, minced garlic, minced jalapeño pepper, green onion, and sesame seeds in a container.
- 5Add eggs to the marinade and refrigerate overnight.
- 6Serve with rice and kimchi.
Ingredients
- 6 whole egg
- vinegar (optional)
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup honey
- 2 garlic clove, minced
- 1 whole jalapeño pepper, minced
- 1 whole green onion
- sesame seeds
- rice (optional)
- kimchi (optional)
Equipment
pot
Tips
- If you need to limit sodium, don’t drizzle additional sauce on rice and eggs.
- You can use either leftover rice or microwaveable rice.
- If you don’t like kimchi, you can use another pickled veggie.
- If eggs aren't fully submerged in the marinade, add a paper towel on top before covering and storing in the fridge.
- It usually lasts 4-5 days in the fridge.
