Soy Marinated Eggs
Ingredients: eggs, soy sauce, water, garlic powder, chopped scallions · 750 min cook time · 350kcal · ~₩13,400
Ingredients
6개 eggs, 1컵 soy sauce, 1컵 water, 1작은술 garlic powder, 2줄기 chopped scallions, 2개 jalapenos, 0.25컵 sweet chili sauce, 1적당량 Kewpie mayonnaise, 1적당량 crispy onions, 0.25컵 Korean brown rice syrup, 1적당량 crushed garlic, 0.25개 white onion, 1개 Korean chili pepper (cheonggochu), 1개 Thai chili pepper, 1적당량 sesame seeds, 2개 instant rice (hetban), 1적당량 flaky seaweed
Instructions
1. Bring water to a boil. Carefully lower eggs into the boiling water to prevent cracking and aid in easy peeling. Boil for 6 to 7 minutes for a jammy yolk.
2. Immediately transfer cooked eggs to an ice bath and let them sit for 5 minutes to stop the cooking process and cool down.
3. To peel, gently tap the top and bottom of each egg, then tap the sides. Peel carefully to avoid crushing the egg.
4. For Courtney's marinade: Combine 1/2 cup soy sauce, 1/2 cup water, 1/4 cup sweet chili sauce, 1 teaspoon garlic powder, and 2 chopped jalapenos. Whisk until well combined.
5. Place peeled eggs gently into a tall container. Pour Courtney's marinade over the eggs, ensuring they are submerged. Cover and refrigerate overnight (12-24 hours).
6. For Korean Mayak Gyeran marinade: Combine 1/2 cup soy sauce, 1/2 cup water, and 1/4 cup Korean brown rice syrup. Whisk until the syrup is fully incorporated.
7. Add crushed garlic, chopped scallions, sliced white onion, chopped Korean chili pepper (cheonggochu), chopped Thai chili pepper, and sesame seeds to the Mayak Gyeran marinade. Mix well.
8. Place peeled eggs into a tall container. Pour the Mayak Gyeran marinade over the eggs, ensuring they are covered. Cover and refrigerate for at least 12 hours, or overnight.
9. Serve Courtney's eggs drizzled with Kewpie mayonnaise and crispy onions. Plate with a scallion on the side.
10. Serve Mayak Gyeran with instant rice. Place eggs on top of the rice, drizzle with extra marinade, and top with flaky seaweed.
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