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Korean Marinated Eggs with Rice

Korean Marinated Eggs with Rice

Soft marinated eggs served over warm rice, packed with savory and slightly sweet flavors

  • Total Time: 20 minutes
  • Yield: 3 servings 1x

Ingredients

Scale
  • 6 large eggs
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 3 garlic cloves, minced
  • 2 green onions, chopped
  • 1 tablespoon sugar
  • 1 teaspoon sesame seeds
  • 3 cups cooked white rice

Instructions

  1. Bring a pot of water to a gentle boil.
  2. Prepare an ice bath.
  3. Boil eggs for 6 to 7 minutes.
  4. Transfer eggs to ice bath and cool completely.
  5. Peel the eggs carefully.
  6. In a bowl, mix soy sauce, water, garlic, sugar, and sesame seeds.
  7. Add eggs to the marinade.
  8. Refrigerate for at least 4 hours.
  9. Slice eggs in half.
  10. Serve over warm rice and garnish with green onions.

Notes

  • Marinate overnight for deeper flavor
  • Use low sodium soy sauce if preferred
  • Serve with freshly cooked rice for best texture
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Boiling
  • Cuisine: Korean
  • Diet: Low Lactose

Nutrition

  • Serving Size: 1 bowl
  • Calories: 320
  • Sugar: 5g
  • Sodium: 900mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 18g
  • Cholesterol: 370mg

Keywords: korean eggs, marinated eggs, rice bowl, easy meal