Ingredients
Eggs
- 8 eggs (at room temperature)
- 1/2 Tbsp fine salt
- 1/2 Tbsp white vinegar
Marinade
- 3 g dried kelp (dashima/ kombu, 0.1 ounce)
- 1/2 cup water
- 1/3 cup soy sauce (regular, Kikkoman brand recommended)
- 2 Tbsp honey
- 2 Tbsp brown sugar
- 1 Tbsp sweet rice wine (mirin)
- 1/2 Tbsp minced garlic
- 1/4 tsp ginger powder
- 50 g onion, finely chopped (1.8 ounce)
- 20 g green onion (white part), finely chopped (0.7 ounce)
- 1 red chili, seeds removed and finely chopped
Garnishes
- Seaweed flakes (gim)
- Sesame seeds
- Green onion (green part), finely chopped
Instructions
- Soak kelp: Place the dried kelp in a bowl with 1/2 cup water and let it soak for 20 minutes to rehydrate. Discard the kelp after soaking, but keep the soaking water for later use.
- Boil eggs: In a medium pot, bring a generous amount of water to a boil over medium-high heat. Add salt and vinegar to the boiling water. Reduce heat to medium and gently lower the eggs into the pot. Boil for 6 to 7 minutes for soft-boiled eggs with a custard-like yolk.
- Cool eggs: Using a slotted spoon, transfer eggs to a bowl of ice-cold water and let them cool completely, about 8 to 10 minutes.
- Peel eggs: Tap the eggs gently with the back of a spoon to create small cracks all over. Peel carefully under cold running water to remove shell fragments.
- Prepare marinade: In a bowl, combine the kelp-soaked water with soy sauce, honey, brown sugar, mirin, minced garlic, ginger powder, finely chopped onion, white part of green onion, and chopped red chili to make a flavorful sauce.
- Marinate eggs: Place peeled eggs in a container and cover completely with the marinade sauce. Refrigerate overnight to absorb flavors fully. If eggs aren’t fully submerged, turn them after 8 to 12 hours for even marination.
- Serve: Serve the marinated eggs as a side dish or over rice. Drizzle with extra sauce and garnish with seaweed flakes, sesame seeds, and chopped green onion for added flavor and texture.
Notes
- Use room temperature eggs to prevent cracking when boiling.
- Adjust boiling time slightly for firmer or softer yolks.
- Make sure eggs are fully submerged in the marinade for even flavor absorption.
- Marinate eggs for at least 12 hours, but ideally overnight for best taste.
- Store marinated eggs in the fridge and consume within 3-4 days.
- Garnishes like seaweed flakes and sesame seeds add authentic Korean flavor and texture.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Korean
- Diet: Halal