Korean Marinated Eggs and Jasmine Rice
These Korean marinated eggs are jammy, savory, and loaded with garlicky soy flavor that sinks straight into a bowl of warm jasmine rice. Comforting, nourishing, and quietly addictive, they’re the kind of food that makes everything feel a little more manageable.
Jump to:
My girlfriend was sick in bed, miserable and completely snack-less, and I knew plain toast wasn’t going to cut it. She needed something warm and comforting, but if I’m being honest, she also needed a serious mood boost.
That’s when these Korean marinated eggs came into play. Jammy-centered, soy-soaked, garlic-loaded little flavor bombs that somehow taste like a hug with a bit of a kick. Spoon them over jasmine rice, pour on plenty of that marinade, and suddenly you feel like you’ve got your life together, even if you’re wrapped in three blankets watching bad TV. Sick day food, yes. But honestly, just great food any day.
Why these Korean marinated eggs work
The eggs are soft-boiled just enough to stay jammy, which lets them soak up all that savory, sweet, garlicky marinade. Mirin and honey round things out, chili paste adds warmth, and the rice turns the whole thing into a deeply comforting, complete meal. Simple ingredients, big payoff.
"My family loved this recipe!"
This was the best recipe ever - my family absolutely loved it! Will definitely be adding this to our rotation.
Korean Marinated Eggs and Jasmine Rice
Ingredients
- 5 eggs
- 1 bunch green onion finely chopped
- 1 shallot finely chopped
- 4 cloves garlic minced
- ½ cup soy sauce
- ½ cup rice wine vinegar
- 2 tablespoons mirin
- 2 tablespoons honey
- 2 tablespoons white sesame seeds
- 2 tablespoons chili paste adjusted to heat preference
- Cooked white jasmine rice for serving
Instructions
- Soft-boil the eggs. Bring a pot of water to a boil. Gently lower in the eggs and boil for 7 minutes for a jammy center. Transfer immediately to an ice bath. Once cooled, peel and set aside.
- Make the marinade. In a bowl or jar, combine the soy sauce, rice wine vinegar, mirin, honey, chili paste, garlic, shallot, green onion, and sesame seeds. Stir well.
- Marinate the eggs. Place the peeled eggs in a container and pour the marinade over them. The eggs should be mostly submerged. Cover and refrigerate for 4–24 hours.
- Serve. Spoon hot jasmine rice into a bowl. Slice the eggs in half and place on top. Spoon plenty of marinade over the rice and eggs before serving.
Notes
- If you can’t wait the full marinating time, just spoon extra marinade over the eggs and rice before eating.
- These eggs keep well in the fridge and get better as they sit.
- Save the leftover marinade. It’s incredible on noodles, dumplings, or in a quick stir-fry.
- Adjust the chili paste to your heat tolerance. This recipe is very forgiving.
- Swaps: To make this gluten-free, use tamari or gluten-free soy sauce instead of regular soy sauce.
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