dairy-free
Korean marinated eggs side dish (마약계란)
Korean · meal · Serves 1 · 14m total
Inspired by @joexfitness · Watch on IG ↗
956 kcal46 g protein98 g carbs43 g fat
Soft-boiled eggs marinated in a savory-sweet soy sauce with chili and sesame — a classic Korean banchan side dish.
Cook timeline
Wall clock: 14mActive: 14mPassive: 6mParallel tracks: 2
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14m
Boil and ice eggs
Dice chilies and green onion
Mix marinade
Peel the eggs
Assemble in container
Active (hands-on)
Passive (waiting)
Same row = sequential; different rows = parallel
Equipment
- Chef's Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Medium Pot
- Mixing Bowl
- Stovetop Burner
Steps
14m- 1. Boil and ice eggs3m + 6m6 whole eggs · 0.5 cup water
- 2. Peel the eggs3m
- 3. Dice chilies and green onion3m1 whole serrano pepper · 1 whole Korean red chili pepper · 1 whole green onion
- 4. Mix marinade3m0.5 cup soy sauce · 0.25 cup honey · 2 tbsp mirin · 1 tsp garlic · 1 tbsp sesame oil · 2 tsp sesame seeds
- 5. Assemble in container2m
Storage
Add eggs to a container, pour the marinade over them, and marinate in the fridge for 2–3 hours before eating.
When ready to eat
Serve the marinated eggs straight from the fridge, spooning extra marinade over the top.