Ingredients

• 12 eggs
• 2 tsp salt
• 2 tbsp vinegar

For the Marinade:

• 6 cloves garlic, minced
• 2 Korean green peppers, chopped
• 1 red chili, chopped (optional)
• 3 green onions, chopped (optional)
• 1 tbsp sesame seeds
• 1 cup (240 ml) soy sauce
• 1/2 cup (120 ml) honey
• 1 tbsp sesame oil (optional)
• 1/2 cup (120 ml) water

Steps

1. Add water to a pot (enough to cover all the eggs), salt, and vinegar. Heat to a medium-high simmer.
2. Add eggs and boil for about 6 minutes for gooey yolks (adjust for preferred doneness).
3. Transfer eggs to an ice bath and let sit for 10 minutes.
4. Carefully peel the eggs.
5. Make the marinade by combining garlic, peppers, green onion, sesame seeds, soy sauce, honey, sesame oil, and water in a large bowl.
6. Add peeled eggs to the marinade. Ensure eggs are mostly submerged.
7. Marinate in the refrigerator for at least 4 hours, but ideally overnight for best flavor.

Notes

• Eggs can be stored in the fridge for 4-5 days, making them ideal for meal prep.
• Pairs well with rice and seaweed for a simple, nutritious meal.