Ingredients
Scale
- 6 eggs
- 1/2 cup soy sauce
- 1/2 cup water
- 1/3 cup honey
- 4 garlic cloves (minced)
- 2 stalks scallions (minced)
- 1 Korean red pepper (sliced)
- 1 serrano pepper (sliced)
- 1 tablespoon toasted sesame seeds
- 2 teaspoon salt
- 2 tablespoon white vinegar
Instructions
- Soft boil the eggs by bringing salted water with vinegar to a boil. Carefully lower the eggs in and simmer for 6 minutes.
- Transfer the cooked eggs to an ice bath for about 10 minutes to cool completely before peeling.
- In a mixing bowl, combine soy sauce, water, honey, minced garlic, scallions, sliced peppers, and sesame seeds to create the marinade.
- Place the peeled eggs in an airtight container and cover them with the marinade. Refrigerate for at least 6 hours or overnight.
- Serve over freshly cooked rice with extra marinade drizzled on top.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Side
- Method: Boiling/Marinating
- Cuisine: Korean
Nutrition
- Serving Size: 2 eggs (140g)
- Calories: 220
- Sugar: 9g
- Sodium: 860mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 370mg