Korean Marinated Eggs and Jasmine Rice

5 from 1 vote

Jammy Korean marinated eggs soaked in a savory soy-garlic sauce and served over warm jasmine rice. Comforting, bold, and easy to prep ahead.

Course Breakfast, Main Course

Cuisine American, Chinese

Keyword blueberry rice paper danish, jammy eggs recipe, korean marinated eggs, soft boiled eggs, soy marinated eggs

Prep Time 15

Cook Time 7

Total Time 22

Servings

Calories 476kcal

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.

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.