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Korean Marinated Eggs and Jasmine Rice

Jammy Korean marinated eggs soaked in a savory soy-garlic sauce and served over warm jasmine rice. Comforting, bold, and easy to prep ahead.
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings 2

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.