AI-generated imageKorean Fully Cooked Soy-Marinated Eggs (6)
Fully set eggs marinated overnight in a refrigerated soy-onion sauce. Unlike simmered egg jangjorim, this adapts soft-boiled mayak eggs to fully cooked yolks.
Ingredients
servings: 6 · Check ingredients
Steps
- 01
Cover eggs with water, bring to a boil, then cook at a gentle boil for around 10–12 minutes until the whites and yolks are completely firm.
- 02
Cool promptly in cold water and peel. Do not leave at room temperature for long.
- 03
Mix 80 mL soy sauce, 120 mL water, 20 g honey and 10 g sugar. Add 40 g chopped onion, 25 g green onion, 8 g garlic, 5 g sesame and optional chili.
- 04
Place eggs and marinade in a clean covered container, refrigerate immediately and marinate in the fridge for 8–12 hours, turning once.
- 05
Serve with rice and preferably eat within 3 days. Do not reuse used marinade to soak new eggs.
Helpful source links
Before you cook
Set whites and yolks fully. Refrigerate promptly at or below 4°C/40°F; do not leave out for 2 hours. Preferably consume within 3 days. Check egg, soy, sesame and wheat allergens.
Allergens: egg, soy, wheat (check soy sauce), sesame
Image & source credits
AI-generated image.
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