Korean Marinated Eggs and Jasmine Rice
- Chef Josh Gale
- May 11
- 2 min read
Updated: May 19
My girlfriend was sick in bed, miserable and snackless, and I knew plain toast wasn’t gonna cut it. She needed something warm and nourishing… but also kind of a banger. Enter: these Korean marinated eggs. Jammy-centered, soy-soaked, garlic-loaded little flavor bombs that sit perfectly over a bed of jasmine rice and basically taste like a hug (with a little kick).
They’re easy, they keep well in the fridge, and they somehow make you feel like you have your life together, even if you’re wrapped in three blankets and watching bad TV. Ideal sick day food, but honestly? Also just ideal food.
Korean Marinated Eggs and Jasmine Rice Recipe
Ingredients
5 eggs
1 bunch green onion, finely chopped
1 shallot, finely chopped
4 cloves garlic, minced
1/2 cup soy sauce
1/2 cup rice wine vinegar
2 tbsp mirin
2 tbsp honey
2 tbsp white sesame seeds
2 tbsp chili paste (adjust to heat preference)
Cooked white 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 that perfect jammy center. Transfer immediately to an ice bath. Once cooled, peel and set aside.
Make the marinade: In a bowl or jar, combine soy sauce, rice wine vinegar, mirin, honey, chili paste, garlic, shallot, green onion, and sesame seeds. Stir well.
Marinate the eggs: Place peeled eggs in a container and pour the marinade over them. Make sure the eggs are mostly submerged (you can add a splash of water or a little more soy if needed). Cover and refrigerate for as long as you can wait. Ideally 4-24 hours. If you can’t wait that long, make sure to spoon lots of the marinade over the eggs and rice before digging in!
Serve: Scoop hot white rice into a bowl. Slice a marinated egg in half and place it on top. Spoon lots of the marinade (with that garlicky-chili goodness) over the rice. Garnish with extra sesame seeds or green onion if desired.
Chef’s Note:
Save the leftover marinade—it’s gold as a sauce for noodles, dumplings, or a quick stir-fry.
Enjoy!
