Korean Marinated Soft Boiled Eggs (Printable)
Jammy soft-boiled eggs soak in sweet and savory Korean soy marinade for an umami-rich snack or rice topping.
# What You’ll Need:
→ Eggs
01 - 6 large eggs
→ Marinade
02 - 1/2 cup soy sauce (preferably low sodium)
03 - 1/2 cup water
04 - 2 tablespoons honey (or sugar)
05 - 2 tablespoons rice vinegar
06 - 2 tablespoons sesame oil
07 - 3 cloves garlic, minced
08 - 2 green onions, finely sliced
09 - 1 red chili pepper, thinly sliced (optional, for heat)
10 - 1 green chili pepper, thinly sliced (optional)
11 - 1 tablespoon toasted sesame seeds
# How To Make It:
01 - Bring a pot of water to a rolling boil. Gently lower the eggs into the water and boil for 6–7 minutes to achieve jammy, runny yolks.
02 - Immediately transfer the boiled eggs to an ice bath and let cool for 5 minutes. Carefully peel the eggs while they're still slightly warm for easier removal.
03 - In a mixing bowl or airtight container, whisk together soy sauce, water, honey, rice vinegar, sesame oil, garlic, green onions, chili peppers, and sesame seeds until well combined.
04 - Place the peeled eggs into the marinade, ensuring they are completely submerged. Cover tightly and refrigerate for at least 6 hours, or overnight for deeper flavor penetration.
05 - Remove the eggs from the marinade and slice in half or serve whole. Spoon some of the marinade and garnishes over the top. Enjoy with steamed rice, noodles, or as a standalone snack.
# Expert Tips:
01 -
- The marinade transforms simple eggs into something extraordinary overnight
- Perfect meal prep option that gets better with time
- That jammy yolk texture is absolutely addictive
02 -
- Never skip the ice bath or youll end up with rubbery whites and grey yolks
- Let the eggs cool completely before peeling or the shells will stick stubbornly
- The marinade can be reused once, but boil it first for safety
03 -
- Use tamari instead of soy sauce if you need gluten-free
- Maple syrup works beautifully if you dont keep honey on hand