Ingredients
- FOR THE EGGS:
- 1 Dozen free range eggs
- 1 Tbls Vinegar
- 1 Tbls salt
- FOR THE MARINADE:
- 1/2 Cup soy sauce
- 1/2 Cup water
- 1/2 Cup honey
- 4 Garlic cloves, Chopped
- 4 Scallions, Chopped
- 1 Tbls ginger, Grated
- 1 Tbls Gochujang Chili Paste
- 1 Red chili, Chopped
- 1 Green chili, Chopped
- GARNISH:
- Crispy chili oil
- Toasted sesame seeds
- Scallions, Sliced
- Salad greens, Optional
Method
- TO COOK THE EGGS:
- Place a large pot of water with 1 Tablespoon of salt and 1 Tablespoon of Vinegar on the stove and bring to a boil.
- Once boiling add in the dozen eggs and start the timer.Boil for 6 Minutes for runny soft boiled, 7 minutes for soft boiled and 9 minutes for hard boiled eggs.
- As soon as the timer is up place the eggs in ice water to stop the cooking process.
- Once the eggs have cooled peel them. (see notes)
- Whilst the eggs are cooking combine all of the marinade ingredients.
- Place the eggs and marinade into a sealable container and place in the fridge for at least 12 hours. (see notes)
- TO SERVE:
- These can be served on their own with a drizzle of crispy chili oil, some scallions and toasted sesame seeds, Or throw them into one of your favourite Korean dishes
- NOTES:
- To peel the eggs tap the egg on a flat bench top or chopping board all the way around the shell, the shell should then just slip right off.
- The longer the eggs are left in the marinade the more intense the flavour. I prefer them around day 3.
Product used in recipe
- Lee Kum Kee - Premium Soy Sauce