About this recipe

✨

Recipe highlight

Why you’ll love it

Make once, and you will keep a jar in the fridge for quick snacks, ramen upgrades, and late night rice bowls. ✨

Ingredients

• 🥚 8 large eggs (8) egg
• 💧 1.5 l water for boiling (6¼ cups / 50.7 fl oz)
• 🧊 1 l ice water bath (4 cups / 33.8 fl oz)
• Marinade
• 🥣 180 ml soy sauce (¾ cup / 6 fl oz) glutensoy
• 💧 180 ml water (¾ cup / 6 fl oz)
• 🍯 60 ml honey or brown sugar syrup (¼ cup / 2 fl oz)
• 🍶 30 ml rice vinegar (2 tbsp / 1 fl oz)
• 🧅 100 g scallions, finely sliced (1 cup / 3.5 oz)
• 🧄 18 g garlic, minced (6 cloves / 0.6 oz)
• 🌶 1 red chili, thin sliced, optional (1)
• 🌱 10 g toasted sesame seeds (1 tbsp / 0.35 oz) sesame
• ⚫ 1 g black pepper (¼ tsp / 0.04 oz)
• To serve
• 🍚 600 g hot cooked rice (3 cups / 21.2 oz)
• 🌿 10 ml toasted sesame oil, optional (2 tsp / 0.34 fl oz) sesame

Preparation

• Cook the eggs jammy Bring 1.5 l water to a rolling boil in a medium pot, lower eggs in gently, then boil exactly 6 min 30 sec for jammy yolks. 🥚
• Shock and peel cleanly Transfer eggs to an ice water bath for 5 min, crack all over, then peel under a thin stream of cold water. 🧊
• Mix the marinade Whisk soy sauce, water, honey, and rice vinegar in a bowl until fully dissolved, then stir in scallions, garlic, chili, sesame, and pepper. 🥣
• Marinate properly Place peeled eggs in a container that fits snugly, pour marinade over, cover, and chill at least 4 h, flipping once at the 2 h mark. 🧅
• Serve like a Korean snack bar Halve eggs, spoon a little marinade and scallions over hot rice, finish with a few drops of sesame oil if you want extra aroma. 🍚

Timing details

Nutrition

Estimated values per serving.

Tips & variations

More from this category

Share & Print