Korean-Marinated Eggs
At the beginning of the year, I set myself the challenge of preparing more meals in advance. As well as being very trendy, meal prep saves me a huge amount of time each week. Here, I thought I’d share a recipe for a delicious protein-rich dish that can be prepared in advance: Korean-style pickled eggs. They’re so simple to prepare and absolutely delicious! I urge you to give this recipe a try—you won’t be able to get enough!
- Servings: 4
- Preparation time: 25 minutes
- Cooking time: 7 minutes
Frequently asked questions
I always keep Kadoya brand toasted sesame oil in my pantry. When choosing sesame oil at the grocery store, it’s important to choose toasted sesame oil; otherwise, you won’t get the strong, interesting, and essential sesame flavor.
Ingredients
Korean-marinated Eggs
- 6-8 eggs
- 2 green onions, finely chopped
- 2 cloves of garlic, minced (or less to taste)
- 1 chili pepper, finely chopped
- 1/4 cup (10 g) finely chopped fresh coriander
- 1 tablespoon (15 ml) toasted sesame seeds
- 1/2 cup (125 ml) soy sauce
- 1/2 cup (125 ml) water
- 1/3 cup (80 ml) honey or maple syrup
- 2 teaspoons (10 ml) toasted sesame oil
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Preparation
Korean-marinated Eggs
- Cook the eggs in a saucepan of boiling water for 7 minutes. Then plunge the eggs into a bowl of iced water for 5 minutes. Peel the eggs.
- In an airtight dish, combine the remaining marinade ingredients. Add the eggs to the marinade, close the dish, then refrigerate for at least 6 hours. Serve over rice. For even more flavour, don’t forget to add more marinade!
