Marinated Eggs

7 mins
Serves 1
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Directions

  1. 1Boil eggs for seven minutes.
  2. 2Boil eggs for seven minutes.
  3. 3Boil eggs for seven minutes.
  4. 4Put them in an ice bath.
  5. 5Put them in an ice bath.
  6. 6Put them in an ice bath.
  7. 7Carefully peel your eggs and place them in a container.
  8. 8Carefully peel your eggs and place them in a container.
  9. 9Carefully peel your eggs and place them in a container.
  10. 10Chop down a bunch of green onions, half a yellow onion, mince down a bunch of garlic and dice up one jalapeño.
  11. 11Chop down a bunch of green onions, half a yellow onion, mince down a bunch of garlic and dice up one jalapeño.
  12. 12Chop down a bunch of green onions, half a yellow onion, mince down a bunch of garlic and dice up one jalapeño.
  13. 13Add gochujang, water, soy sauce, dark soy sauce, honey, Korean red pepper flakes, MSG, and sesame seeds to a bowl and mix.
  14. 14Add gochujang, water, soy sauce, dark soy sauce, honey, Korean red pepper flakes, MSG, and sesame seeds to a bowl and mix.
  15. 15Add gochujang, water, soy sauce, dark soy sauce, honey, Korean red pepper flakes, MSG, and sesame seeds to a bowl and mix.
  16. 16Add the marinade to the eggs and cover with a paper towel.
  17. 17Add the marinade to the eggs and cover with a paper towel.
  18. 18Add the marinade to the eggs and cover with a paper towel.
  19. 19Close the lid and put in the fridge for up to a week.
  20. 20Close the lid and put in the fridge for up to a week.
  21. 21Close the lid and put in the fridge for up to a week.
  22. 22Serve over a bed of rice with a little more marinade on top.
  23. 23Serve over a bed of rice with a little more marinade on top.
  24. 24Serve over a bed of rice with a little more marinade on top.

Ingredients

  • 7 eggs
  • 7 eggs
  • 7 eggs
  • 0.5 yellow onion
  • 0.5 yellow onion
  • 0.5 yellow onion
  • 2 stalks green onions
  • 2 stalks green onions
  • 2 stalks green onions
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 1 jalapeño
  • 1 jalapeño
  • 1 jalapeño
  • 2 tablespoons gochujang
  • 2 tablespoons gochujang
  • 2 tablespoons gochujang
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup water
  • 8 tablespoons soy sauce
  • 8 tablespoons soy sauce
  • 8 tablespoons soy sauce
  • 2 tablespoons dark soy sauce
  • 2 tablespoons dark soy sauce
  • 2 tablespoons dark soy sauce
  • 5 tablespoons honey
  • 5 tablespoons honey
  • 5 tablespoons honey
  • 2 tablespoons Korean red pepper flakes
  • 2 tablespoons Korean red pepper flakes
  • 2 tablespoons Korean red pepper flakes
  • 1 teaspoon MSG
  • 1 teaspoon MSG
  • 1 teaspoon MSG
  • 2 tablespoons sesame seeds
  • 2 tablespoons sesame seeds
  • 2 tablespoons sesame seeds
  • 1 serving rice
  • 1 serving rice
  • 1 serving rice

Equipment

potspoonbowlicecutting boardknifecontainer with lidpaper towelchopsticks