3 Ways to Make Flavorful and Rich Korean Soy Sauce Eggs That Are Extremely Delicious with Rice

Prepare the ingredients

Cut the green and red chilies into small pieces. Wash the chives, drain, then cut into segments.

Peel the onion and cut it into small bite-sized pieces.

Boiled Chicken Eggs

You put the chicken eggs in an pot, add 500 ml of water, 20 ml of vinegar, and boil for 7 minutes (boiling for this time will result in soft-boiled eggs).

When the time is up, you take the eggs out and place them in a bowl of cold water, then peel the eggs.

Making the Soy Sauce Mixture

You heat a pan on the stove, add sesame seeds and roast until golden on low heat (remember to stir regularly to prevent burning), when you see the sesame turning golden and fragrant, turn off the heat and let it cool.

You put 200 ml of soy sauce into a bowl, add 200 ml of filtered water, the roasted sesame, red chili, green chili, chives, and onion, then stir well.

You add 100 grams of granulated sugar to the soy sauce mixture, then stir well to dissolve the sugar.

Marinated Eggs

You put the eggs into a glass jar with a lid, then add the marinating soy sauce.

Let it sit for about 1 hour, and you can enjoy it with white rice or bread, both are delicious.

You can store it in the fridge refrigerator and use it within about 2 – 3 days.

Final Product

The marinated eggs are incredibly fragrant and appealing. The recipe is quick to execute and very simple, so try it right away.

Prepare the Ingredients

Place a pot on the stove with 700ml of water, a little salt, and 7 chicken eggs on low heat, boil for about 10 minutes, then turn off the heat, take the eggs out into a bowl of ice water or cold water and proceed to peel the shells.

For the onion, peel it and dice it finely.

As for the green onions, remove the roots, wash them clean, let them dry, and chop them finely.

Finally, peel the garlic and shallots, then chop them along with the bird’s eye chili into small pieces.

Cook the water and marinate the eggs

Put another pot on the stove with 100ml of water and 1 teaspoon of brown sugar, cook for about 3 – 5 minutes over medium heat, until the sugar has dissolved, then turn off the heat and pour it into a bowl.

With the same bowl, add 250ml of soy sauce and stir to mix the ingredients together, then season to taste. Next, add all the prepared onions, shallots, garlic, chili, and green onions, and mix well again.

Finally, add 7 peeled chicken eggs along with 3 tablespoons of roasted sesame seeds, cover tightly with plastic wrap, and let it marinate in the refrigerator for 6 – 7 hours, and it’s done!

Final Product

The eggs soaked in soy sauce are infused with rich flavors, making them very savory, paired with the creamy texture of soft-boiled eggs, eating them with hot rice is truly unbeatable!

Oh, and don’t forget to drizzle a little soy sauce with a hint of the aroma of onion and garlic along with the sweetness of sugar and soy sauce, okay! I’m sure that irresistible flavor will be hard to forget!

Boil the Eggs

First, boil the chicken eggs in boiling water for 4 minutes and 30 seconds, and for the quail eggs, boil for 2 minutes. Then, place the eggs in a bowl of ice water to cool, and proceed to peel the shells.

Making soy sauce for pickled eggs

Add 1 cup of filtered water and 1 cup of soy sauce (Nam Duong), 1/2 cup of granulated sugar, and 3 slices of ginger into the pot, bring the mixture to a boil and then turn off the heat to let it cool.

Making pickled eggs

After the soy sauce has cooled, pour it into a container, add 1 tablespoon of chopped green onions, 3 slices of garlic, 1 sliced chili, and 1 teaspoon of roasted sesame seeds. Finally, add the eggs to soak, cover tightly, and place the container in the refrigerator overnight before serving.

Final Product

Soft-boiled pickled eggs are very flavorful, with the chewy, fatty texture from the soft yolk, accompanied by a bit of soy sauce, the aroma of onion, and garlic, served with white rice, making it very appetizing. Wishing you success in your preparation!