Korean Marinated Eggs and Jasmine Rice
These Korean marinated eggs are jammy, savory, and loaded with garlicky soy flavor that sinks straight into a bowl of warm jasmine rice. Comforting, nourishing, and quietly addictive, they’re the kind of food that makes everything feel a little more manageable.
Jump to:
My girlfriend was sick in bed, miserable and completely snack-less, and I knew plain toast wasn’t going to cut it. She needed something warm and comforting, but if I’m being honest, she also needed a serious mood boost.
That’s when these Korean marinated eggs came into play. Jammy-centered, soy-soaked, garlic-loaded little flavor bombs that somehow taste like a hug with a bit of a kick. Spoon them over jasmine rice, pour on plenty of that marinade, and suddenly you feel like you’ve got your life together, even if you’re wrapped in three blankets watching bad TV. Sick day food, yes. But honestly, just great food any day.
Why these Korean marinated eggs work
The eggs are soft-boiled just enough to stay jammy, which lets them soak up all that savory, sweet, garlicky marinade. Mirin and honey round things out, chili paste adds warmth, and the rice turns the whole thing into a deeply comforting, complete meal. Simple ingredients, big payoff.
"It's so refreshing to make easy recipes like this that have new flavor profiles - this is the upgrade I needed."
- Jan (email subscriber)
Recipe
Korean Marinated Eggs and Jasmine Rice
Ingredients
- 5 eggs
- 1 bunch green onion finely chopped
- 1 shallot finely chopped
- 4 cloves garlic minced
- ½ cup soy sauce
- ½ cup rice wine vinegar
- 2 tablespoons mirin
- 2 tablespoons honey
- 2 tablespoons white sesame seeds
- 2 tablespoons chili paste adjusted to heat preference
- Cooked white jasmine rice for serving
Instructions
- Soft-boil the eggs. Bring a pot of water to a boil. Gently lower in the eggs and boil for 7 minutes for a jammy center. Transfer immediately to an ice bath. Once cooled, peel and set aside.
- Make the marinade. In a bowl or jar, combine the soy sauce, rice wine vinegar, mirin, honey, chili paste, garlic, shallot, green onion, and sesame seeds. Stir well.
- Marinate the eggs. Place the peeled eggs in a container and pour the marinade over them. The eggs should be mostly submerged. Cover and refrigerate for 4–24 hours.
- Serve. Spoon hot jasmine rice into a bowl. Slice the eggs in half and place on top. Spoon plenty of marinade over the rice and eggs before serving.
Notes
- If you can’t wait the full marinating time, just spoon extra marinade over the eggs and rice before eating.
- These eggs keep well in the fridge and get better as they sit.
- Save the leftover marinade. It’s incredible on noodles, dumplings, or in a quick stir-fry.
- Adjust the chili paste to your heat tolerance. This recipe is very forgiving.
- Swaps: To make this gluten-free, use tamari or gluten-free soy sauce instead of regular soy sauce.
Nutrition
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This! Friends were talking about Korean Marinated Eggs when your recipe popped up in my Instagram. I followed you to Substack for the recipe and WOW! The marinade is insanely good, and with your instructions, I have finally learned how to make the "perfect jammy eggs". Thank you!
I'm so glad to hear! I looooove jammy eggs so much. I'm so glad you now know the how-to. Thanks following me from Instagram to Substack to here, too! 🙂
This looks amazing but but the time the eggs marinade what temp are they? Do they need to be warmed or are you eating a cool/cold egg on rice?
I prefer eating the eggs cold on the warm rice! If you want the eggs warmer, you can bury them in the warm rice a bit to warm them up slightly before diving in.
How long will the marinade last? It’s so delicious I don’t want to chuck it out!!
Hi Nic, so glad you love it! The marinade itself lasts ~10 days in the fridge. The eggs in the marinade last about a week. ENJOY!