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Korean spiced and marinated soy eggs

  • 6 large eggs
  • 10 garlic cloves, peeled
  • 2 tsp. crushed red pepper flakes
  • 1 1/2 cups soy sauce
  • 6 Tbsp. mirin (sweet Japanese rice wine)
  • 4 Tbsp. unseasoned rice vinegar

  • Gently lower eggs into a large saucepan of boiling water. When water returns to a gentle boil, cook 7 minutes. Using a slotted spoon, transfer to a bowl of ice water and let cool 2 minutes (eggs may still be a little warm). Remove eggs from ice water and peel.
  • Meanwhile, bring garlic, chiles, soy sauce, mirin, vinegar, and 4 cups water to a boil in a medium saucepan. Reduce heat; simmer 5 minutes.
  • Remove from heat and add eggs. Let sit at least 1 hour.
  • If not serving immediately, refrigerate. Bring to room temperature prior to serving.

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