Korean Hard-Boiled Eggs in Sesame Soy Sauce Recipe
A simple way to turn plain hard-boiled eggs into a fragrant Korean-style snack. The eggs marinate in soy sauce with garlic, sesame, and scallions, soaking up deep flavor. In Korea, similar eggs often end up in lunchboxes or on the table as a small side to rice.
South Korea
Difficulty: Easy
🌅
Breakfast
🍿
Snack
🌙
Supper
🎉
Party
🌿
Mild
Salty
Umami
Sweet
Garlicky
Nutty
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
4
Ingredients
- eggs hard-boiled, peeled - 8 pieces
- soy sauce base of the marinade - 6 tablespoons
- water to dilute the sauce - 4 tablespoons
- rice vinegar or lemon juice - 1.5 tablespoons
- honey - 1.5 tablespoons
- garlic finely chopped or grated - 2 cloves
- scallions chopped - 4 tablespoons
- sesame seeds toasted in a dry pan - 1.5 tablespoons
- chili flakes optional, to taste - 0.25 teaspoons
- sesame oil - 1 tablespoon
Main Ingredient:
eggs
Preparation
- Cook the eggs until hard-boiled: place them in a pot with cold water, bring to a boil, then cook for 8–9 minutes. After cooking, transfer to cold water to make them easier to peel, then remove the shells.
- In a bowl or shallow container, mix the soy sauce, water, rice vinegar, honey, chopped garlic, sesame oil, and chili flakes. Stir until the honey dissolves.
- Add the chopped scallions and toasted sesame seeds to the marinade. The sauce should be aromatic, slightly sweet, and salty at the same time.
- Gently prick the peeled eggs in several places with a toothpick so they absorb the marinade better.
- Place the eggs in the container with the marinade so they are as submerged as possible. If some parts stick out, turn the eggs in the sauce from time to time.
- Cover the container and refrigerate for at least 2 hours, preferably overnight, so the eggs fully absorb the flavor.
- Serve the eggs cut into halves or quarters, drizzled with a bit of the marinade with garlic and scallions.
Storage
In fridge:
4 days
Freezing:
No
Jajka trzymaj w marynacie w lodówce, z czasem będą coraz intensywniejsze w smaku. Najlepiej zjeść je w ciągu 3–4 dni od przygotowania.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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