Korean Soy Marinated Eggs
Soft-boiled eggs marinated in a savory-sweet soy dressing that keeps for a week and turns a simple bowl of rice into dinner. Ready in 20 minutes (plus 2 hours marinating).
Equipment
- Medium Saucepan
- Mixing bowl for ice bath
- Jar or container with lid
- Slotted Spoon
- Timer (phone or kitchen)
Ingredients
- 6 large eggs, room temperature
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 3 tablespoons mirin
- 2 cloves garlic, smashed
- 1/2 small onion, thinly sliced (or 2 scallions, white parts smashed)
- 1 tablespoon toasted sesame seeds
- 1 teaspoon gochugaru (Korean red pepper flakes, optional)
Instructions
- Fill a medium bowl with cold water and ice. Set aside near the stove.
- Bring a medium saucepan of water to a rolling boil. Gently lower the room-temperature eggs into the water using a slotted spoon. Boil for exactly 6 minutes and 30 seconds for jammy yolks (7 minutes for closer to hard-boiled, 6 for very loose).
- Immediately transfer the eggs to the ice bath. Let sit for at least 5 minutes to stop the cooking.
- Peel the eggs under a thin stream of running water. The water helps separate the shell from the white.
- While eggs cool, whisk together soy sauce, water, and mirin in a small bowl. No heating required.
- In your container, layer the smashed garlic, sliced onion (or scallions), and gochugaru if using. Place the peeled eggs on top. Pour the marinade over them — it should come about halfway up the eggs. Flip once or twice during marinating for even color.
- Refrigerate for at least 2 hours, but 4–6 is better. Overnight is fine, but remove eggs from marinade after 24 hours to prevent over-salting. Store in a sealed container for up to 5 days.
Notes
Storage: Keep eggs in the marinade for up to 24 hours for best flavor. After that, remove them and store separately in a sealed container in the fridge for up to 5 days. Do not freeze.
Serving suggestions: Over steamed rice with sesame oil and spinach, on noodles, sliced over salad, on avocado toast, or in ramen.
Substitutions: For gluten-free use tamari (1:1). For a spicy version add gochujang or fresh chili. For kid-friendly skip the gochugaru and add a pinch of sugar.