Prep Time: 10 minutes
Cook Time: 7 minutes
Marinating Time: 2 hours (minimum)
Total Time: 2 hours 17 minutes
Servings: 6 eggs
Cuisine: Korean
Estimated Cost: $3-$5

Ingredients

Main Components

• 6 large eggs (room temperature)
• ¾ cup soy sauce (low-sodium preferred)
• ½ cup water

Flavor Base

• 3 tbsp honey (or sugar/maple syrup)
• 2 garlic cloves, minced
• 1 tbsp sesame oil
• 1 tsp rice vinegar

Optional Add-Ins

• ½ tsp Korean chili flakes (gochugaru)
• 1 green onion, thinly sliced
• 1 tbsp toasted sesame seeds

Instructions

1. Cook the Eggs

1. Bring a pot of water to a rolling boil.
2. Gently lower eggs into water with a slotted spoon.
3. Boil for 6-7 minutes for jammy yolks (8 minutes for firmer).
4. Immediately transfer to an ice bath for 5 minutes.

2. Peel Carefully

• Lightly crack eggs and roll on counter.
• Peel under cool running water for smooth shells.

3. Make the Marinade

1. In a bowl, whisk together:
   • Soy sauce
   • Water
   • Honey
   • Garlic
   • Sesame oil
   • Vinegar
2. Optional: Stir in chili flakes.

4. Marinate

1. Place peeled eggs and marinade in an airtight container.
2. Refrigerate for at least 2 hours (overnight for deeper flavor).
3. Gently shake container occasionally for even color.

Notes & Tips

Storage

• Best consumed within 4 days.
• Keep eggs fully submerged in marinade.

Serving Suggestions

• Halve and add to ramen
• Serve over steamed rice with scallions
• Slice for salads or avocado toast

Cost-Saving Tips

• Use regular soy sauce instead of premium
• Substitute honey with white sugar

Nutrition (per egg):
Calories: 80 | Protein: 6g | Carbs: 5g | Fat: 4g  

FAQ (Because I Got Curious Too!)

Q: Can I reuse the marinade?
A: Yes! Boil it first to kill germs, then cool. (But fresh is best.) Q: How long do they last?
A: 4 days max—if they’re not eaten by then! Q: Help! My eggs are too salty!
A: Dilute the marinade with extra water next time.