Ingredients
Scale
- 6 eggs
- 1/2 cup soy sauce
- 1/2 cup water
- 1/3 cup honey
- 1/4 cup diced yellow onion
- 4 minced garlic cloves
- 2 stalks minced scallions
- 1 sliced Korean red pepper
- 1 sliced serrano pepper
- 1 tablespoon toasted sesame seeds
- 2 teaspoon salt
- 2 tablespoon white vinegar
Instructions
- Soft boil the eggs by simmering them in salted water with vinegar for 6-7 minutes based on egg temperature.
- Transfer the cooked eggs to an ice bath for 10 minutes before gently peeling.
- In a mixing bowl, combine soy sauce, water, honey, onion, garlic, scallions, red pepper, serrano pepper, and sesame seeds.
- Place peeled eggs in an airtight container and cover with marinade; refrigerate for at least 6 hours or overnight.
- Serve over rice or as part of your favorite dishes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Boiling/Marinating
- Cuisine: Korean
Nutrition
- Serving Size: 1 egg (50g)
- Calories: 84
- Sugar: 5g
- Sodium: 505mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 186mg