Korean Marinated Eggs
Korean marinated eggs are easy to make. These savory and sweet soft-boiled eggs are a delicious side dish to an Asian-style meal.
ESTIMATED COST : $5.00 or about $0.50 a serve
Equipment
- Medium size saucepan
- Measuring cups and spoons
- Slotted spoon
- Kitchen knife and cutting board
- Heatproof storage container large enough to hold eggs in a single layer with at least 8 cups capacity.
Ingredients
- 12 large eggs
Vegetables
- ½ brown onion finely diced
- 2 - 3 spring onions green onions, finely sliced
- 1 chili seeds removed, and finely sliced
Marinade
- 1 liter (4 cups) of water
- 125 ml (½ cup) soya sauce (jin soy sauce Korean)
- 2 tablespoons mirin
- 2 tablespoons brown sugar
- 2 pieces of dashima dried sea kelp about the length and width of your palm
- 4 garlic cloves whole
- black pepper
Topping
- 1 ½ tablespoons toasted sesame seeds
Instructions
Make the marinade
- Into a medium-sized saucepan, add the water, soya sauce, mirin, sugar, dashima (if using), garlic cloves, and black pepper, and bring to a boil. When it comes to a boil, reduce the heat to low/medium heat, cover, and simmer for 15 minutes.
Prepare the vegetables as the marinade simmers
- Dice the onions, finely slice the spring onions and deseed and finely slice the chili if using. After cutting the vegetables, place them into a heat-proof container that will hold at least 8 cups of liquid.
Pour the hot marinade over the veg
- After simmering the marinade for 15 minutes, remove it from the heat and pour hot marinade liquid over the chopped vegetables, and cool to room temperature.In the meantime make the eggs.
Make soft-boiled eggs
- Use your preferred method for making soft-boiled eggs, or use our method listed in the notes below.When the cooking time is up, place the eggs into cold water to stop the cooking process and cool them completely. Note: Use water with ice cubes or use cold tap water to cool the eggs. If you are using cold tap water, replace it once or twice as the water warms up. Peel the eggs and put them aside
Marinate the eggs
- Once the marinade has come to room temperature add the peeled soft-boiled eggs to the container, laying them in a single layer. Generously sprinkle with toasted sesame seeds.Cover and refrigerate for a minimum of 4-6 hours or 24-48 hours for the best flavor. Note: If the marinade has not fully covered the eggs, turn them over occasionally in the sauce while they marinate for an even covering.
Notes
Make soft boiled eggs
We use large eggs (average weight about 58 grams / 2 ounces) cold straight from the fridge, and our cooking time is based on this. If you are using room temperature, larger or smaller eggs decrease or increase the cooking time accordingly. This is how we like to make soft boiled eggs, but skip this step if you have your preferred method of making soft boiled eggs.- Poke a hole in one end of the egg - Before boiling the eggs, we gently tap the bottom of the egg onto the bench top to crack the shell without breaking it completely (or you can poke a hole in the bottom of the egg shell). Doing this will release the air inside the eggs as it cooks and prevents them from cracking.
- Bring a pot of water to the boil - Half fill a pot with water or an amount to cover the eggs and bring it to a boil over high heat.
- Add eggs to boiling water - When the water comes to a boil, use a spoon to gently place the eggs into the boiling water, reduce the heat to medium and cook for six minutes.
- Gently stir the eggs in the first minute of cooking to center the egg yolks inside.
Nutrition Facts
Korean Marinated Eggs
Serving Size
1 egg and some sauce and veg
Amount per Serving
Calories
110
% Daily Value*
Fat
6
g
9
%
Saturated Fat
2
g
13
%
Monounsaturated Fat
2
g
Polyunsaturated Fat
1
g
Trans Fat
10
g
Cholesterol
186
mg
62
%
Sodium
91
mg
4
%
Potassium
101
mg
3
%
Carbohydrates
6
g
2
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.