Breakfast & Brunchbonappetit4.7
Soy-Marinated Eggs
These Korean marinated eggs are worthy of obsession. Time sitting in a tangy and salty mix of chiles, soy, mirin, and vinegar delivers a big dose of umami.
👥 6 Servings👤 Sohui Kim📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Fill a medium bowl halfway with ice, then cover ice with water and set aside. Gently lower 6 large eggs into a large saucepan of boiling water. When water returns to a gentle boil, cook ⏱️ 7 minutes. Using a slotted spoon, transfer eggs to ice bath and let cool ⏱️ 2 minutes (eggs may still be a little warm). Remove eggs from ice bath and peel.
large eggs6
2
Meanwhile, bring 5 garlic cloves, peeled, 3 dried chiles de árbol or 1 tsp. crushed red pepper flakes, ¾ cup soy sauce, 3 Tbsp. mirin, 2 Tbsp. unseasoned rice vinegar, and 2 cups water to a boil in a medium saucepan. Reduce heat; simmer ⏱️ 5 minutes. Remove from heat and add peeled eggs. Let sit at room temperature at least ⏱️ 1 hour.
dried chiles de árbol or 1 tsp. crushed red pepper flakes3. mirin (sweet Japanese rice wine)3 Tbsp. unseasoned rice vinegar2 Tbsplarge eggs6
3
To serve, drain eggs, quarter, and sprinkle with toasted sesame seeds (if using). Do Ahead: Eggs can be marinated 2 days ahead. Cover and chill. Editor’s note: This recipe for soy-marinated eggs was first printed in our March 2019 issue. Head this way for more top-tier egg recipes →
large eggs6Toasted sesame seeds (for serving; optional)
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