Korean Soy Marinated Eggs

Addictive sweet and savory soy sauce marinated jammy eggs with punchy chilis and garlic.

Korean Soy Marinated Eggs

Serves 4 - 5

I first made these eggs years ago using Seonkyoung Longests’ recipe (recipe here). Over the last seven or so years of making them however, I’ve added my own touches to make something similar but different. My favorite human and I like to eat these for breakfast where the gentle spice and garlic make for a punch to start the morning while the slight sweetness is reminiscent of the sweet American breakfast our country is so famous for. Though we eat these soy marinated eggs exclusively for breakfast, they are more typical of a banchan or even as a light dinner with other banchan. I like to cook the eggs jammy rather than with a runny yolk because I feel like the runny yolk, doesn’t match the flavor and textures of the dish as well as the jammy. Additionally these make a great prep ahead breakfast/meal because the eggs can last for 3 – 4 days in the fridge.

“Recipe Tips:

*1. The number of eggs depends on how many people you are serving but the sauce ratio works for both 8 and 10 eggs.

**2. For a stronger flavored sauce use the lesser amount of water, for a lighter sauce, use the greater amount of water listed.”

Ingredients

*8 - 10 large eggs 

Sauce

200g (1 medium) onion, sliced thinly with the grain

4 garlic cloves, sliced thinly

2 cheonyang or serrano chilis, sliced thinly

1 red chili, sliced thinly – optional

150ml (0.75 c) soy sauce

**75-100ml (1/3 – 0.50 c) water

60g (0.25 c) sugar

30ml (2 T) Chinese black vinegar

4g (1 t) kosher salt 

Finishing

Hot rice

Sesame oil, to taste

Sesame seeds

Method

1.      Bring a medium pot of water to a boil.

• Add 4g (1 t) kosher salt and optionally 15ml (1 T) vinegar to the water stirring to combine.

This is how I like to boil my eggs but, you can use your favorite method. In the end you want a jammy rather than runny yolked or hard boiled egg.

• Gently lower eggs cold from the fridge into the water.

• Boil for 7 minutes 20 seconds.

• Drain and run under cold water for 3 minutes.

• Peel the eggs and set aside discarding the shells.

2.      In a medium refrigerator storage container combine the sauce ingredients stirring well until the sugar and salt are dissolved.

• Add the eggs and stir gently. to coat them in the sauce and cover them with the onions and chilis.

The sauce may seem to not be enough but as the vegetables sit and soften they will release their liquid into the sauce.

• Cover and refrigerate overnight.

3.      To serve, divide the rice between bowls.

• Place 2 eggs cut in half vertically and divide the sauce and vegetables among the bowls.

You do not need to use all the sauce.

• Microwave each bowl for 30 seconds.

This is optional but I find that when the eggs and sauce have the chill taken off from the warming it tastes better.

• Top with a drizzle of sesame oil and sesame seeds.

4.      Serve.