The Ultimate Soft-Boiled Soy-Marinated Eggs
Super Simple, Less Salty Soft-Boiled Soy Egg Side Dish Featured on Saengsaengjeongbo
Are you tired of the same old side dishes every meal? I know I am… with three meals a day plus snacks, there’s never a moment’s rest! Not long ago, Saengsaengjeongbo featured a super simple recipe for soy-marinated eggs. It’s similar to ‘drug eggs’ but with a slightly different twist. I quickly whipped this up, thinking it would be perfect for a quick meal just by mixing it with rice, without needing any other side dishes. It’s so delicious, you’ll want to make it again and again!
Marinade Ingredients- 8 fresh eggs
- 100cc dark soy sauce
- 200cc water
- 1 Tbsp sugar
- 2 Tbsp corn syrup (oligosaccharide)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- 1/4 onion, finely minced
- 1/3 green onion stalk, finely minced
- 1/2 Tbsp minced garlic
Egg Boiling Ingredients- 1400cc water
- 1 Tbsp salt
- 1 Tbsp vinegar
- 1400cc water
- 1 Tbsp salt
- 1 Tbsp vinegar
Cooking Instructions
Step 1
The original recipe includes red chili peppers, but I omitted them since we’ll be eating this with the kids. You can adjust the ingredients to suit your family’s preferences.
Step 2
Putting cold eggs straight from the refrigerator into boiling water can cause them to crack easily. To prevent this, let the eggs sit at room temperature for about 30 minutes before boiling. This helps them cook evenly and prevents cracking. I made these right on the day my eggs arrived, so they were super fresh!
Step 3
Another tip to prevent eggs from cracking while boiling: place the eggs in the pot first, and then add the water. This prevents them from banging against each other.
Step 4
Adding the water after the eggs helps prevent them from cracking.
Step 5
Add 1 tablespoon of salt and 1 tablespoon of vinegar to the water and bring it to a rolling boil over high heat. This not only enhances the flavor of the eggs but also…
Step 6
Makes peeling the boiled eggs much easier! No one likes struggling to peel eggs, right?
Step 7
For soft-boiled eggs with a runny yolk, boil for 6 to 8 minutes. For fully hard-boiled eggs, cook for 10 to 12 minutes. I boiled mine for 7 minutes and then turned off the heat. The wonderfully creamy yolk that just barely holds its shape is simply divine.
Step 8
Once boiled, immerse the eggs in cold water to cool them down. This makes peeling much easier. Lightly cracking the shell before placing them in the cold water helps them peel even more smoothly.
Step 9
Finely mince the green onion. This will add a wonderful aroma to the soy marinade.
Step 10
Finely mince the onion as well. The sweetness of the onion will beautifully complement the savory soy sauce.
Step 11
In 200ml of water, add 1 tablespoon of sugar
Step 12
and stir well until the sugar is completely dissolved. Make sure there are no clumps of sugar remaining.
Step 13
Once the sugar is dissolved, add the dark soy sauce
Step 14
and mix in the minced onion, green onion, minced garlic, corn syrup, and sesame oil. Remember the tip for easy peeling: soak the boiled eggs in cold water after cooking!
Step 15
Place the peeled soft-boiled eggs into a clean glass container and pour the prepared marinade over them. Refrigerate for at least 12 hours to let the flavors meld. This recipe is wonderfully simple because you don’t need to boil the soy sauce mixture!
Step 16
Serve the delicious soy-marinated eggs over a bowl of hot rice, drizzling about 3 tablespoons of the flavorful marinade on top. The combination of rice and eggs is heavenly! Pro tip: For an extra layer of richness that kids especially love, stir in a pat of butter into the hot rice before adding the eggs and marinade.
