Soy-Marinated Hard-Boiled Eggs
Hard-boiled eggs steep in a lightly sweet soy marinade with onion and scallions for a side dish to eat with rice.
- Cuisine
- Korean
- Prep
- 15 min
- Cook
- 14 min
Scale the recipe
Ingredients
- Eggs Raw eggs weighed in their shells About 4 large eggs for 2 servings. When adjusting the recipe, use the nearest whole number of eggs.
- 240 g
- Onion Peeled
- 50 g
- Scallions
- 12 g
Seasonings
- Korean all-purpose soy sauce (jin-ganjang)
- 4 T
- Water
- 6 T
- Sugar
- 1 T + 1/2 T
- Minced garlic
- 1/3 T
- Toasted sesame seeds
- 1/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Hard-boil the eggs
Arrange the eggs 240 g in a single layer in a saucepan and cover with drinking water. Once the water boils, reduce to medium heat and cook for 10–12 minutes, until the whites and yolks are firm.
-
Cool and peel
Lift out the eggs with a strainer and cool them in cold drinking water. Tap the shells gently to crack them all over, then peel.
-
Cut the onion and scallions
Dice the onion 50 g finely and slice the scallions 12 g into small rounds.
-
Dissolve the sugar in the soy sauce
Stir together the soy sauce 4 T, water 6 T and sugar 1 T + 1/2 T until the sugar dissolves. Mix in the minced garlic 1/3 T, onion and scallions.
-
Pour over the eggs and refrigerate
Put the eggs in a clean airtight container and pour in the marinade. Refrigerate immediately at 4°C or below for about 4 hours. Turn the eggs once halfway through with a clean spoon.
-
Sprinkle with sesame seeds and serve
Take out the portion you need, check that the eggs are hard-boiled and sprinkle with toasted sesame seeds 1/3 T. Eat the refrigerated eggs within 3–4 days and discard the used marinade afterward.
