Addictive Marinated Eggs
The Irresistible ‘Drug’ Egg Marinade: A Golden Recipe You Can’t Stop Thinking About
I used to enjoy braised eggs regularly, but nowadays, I prefer the convenience and addictive flavor of ‘Marinated Eggs.’ They’re incredibly simple to make, and when you mix the soft-boiled egg yolk with rice, it’s absolutely delicious! Get ready for a taste that will keep you coming back for more.
Main Ingredients- 10 eggs
- 1 piece of green onion (white part mainly)
- 2 green chili peppers (or regular green peppers)
- 2 red chili peppers
- 1/2 onion
- 1 tablespoon sesame seeds
Marinade Sauce- 1 cup soy sauce (200ml)
- 1.5 cups kelp stock or water (300ml)
- 1/2 cup sugar (100g)
- 1 cup soy sauce (200ml)
- 1.5 cups kelp stock or water (300ml)
- 1/2 cup sugar (100g)
Cooking Instructions
Step 1
First, prepare all the ingredients for the marinated eggs: eggs, green onion, onion, red chili peppers, and green chili peppers. Surprisingly simple, right? Let’s make delicious marinated eggs with fresh ingredients.
Step 2
The key is to boil the eggs to a perfect soft-boiled consistency. To do this, place a paper towel in a small pot, add about 1 cup (approx. 50ml) of water using a soju cup, and cook on induction setting 7 for 8 minutes. (If using a gas stove, use medium heat). Immediately transfer the boiled eggs to ice water to stop the cooking and cool them down; this also makes peeling easier. (Tip: On my induction cooktop, 8 minutes on setting 7 yields my preferred soft-boiled texture. Be careful, as taking them out late can result in a harder yolk!)
Step 3
Finely mince the onion, green onion, green chili peppers, and red chili peppers. If you chop them too coarsely or in large pieces, they might not integrate well with the sauce. Mincing them finely ensures the sauce flavor permeates evenly. (Tip: If you enjoy a spicy kick, feel free to add more Korean chili peppers (cheongyang peppers). However, for those who prefer less heat or for children, regular green peppers are a good alternative.)
Step 4
In a bowl, combine 1 cup of soy sauce, 1.5 cups of kelp stock (or water), and 1/2 cup of sugar. Stir until the sugar is completely dissolved. Using chopsticks or a whisk will help dissolve it faster. Once the sugar is dissolved, add all the minced vegetables and mix gently.
Step 5
Carefully place the peeled, soft-boiled eggs into the completely cooled marinade. Gently coat the eggs with the marinade. Transfer the mixture to an airtight container and refrigerate for at least overnight, or preferably longer. (Tip: Storing them in the refrigerator for 2-3 days will deepen the flavor even further.) Experience a different charm from traditional jangjorim (soy-braised dishes) with these addictive marinated eggs; you’ll find yourself craving their unique taste! They are incredibly delicious served over a bowl of rice and mixed in.
