Ingredients:

  • 4 large eggs (approx. 227 g)
  • 0.5 cup soy sauce (120 ml)
  • 2 tablespoons mirin (30 ml)
  • 1 tablespoon rice vinegar (15 ml)
  • 1 tablespoon sugar (12 g)
  • 2 cloves garlic, thinly sliced
  • 1 teaspoon sesame oil (5 ml)
  • 2 green onions, chopped
  • 0.5 teaspoon gochugaru (optional)

Instructions:

  1. Fill a medium saucepan with water and bring to a boil. Carefully lower the eggs into the boiling water using a slotted spoon. Boil for 6-8 minutes, depending on desired doneness.
  2. Remove the eggs and immediately transfer them to a bowl of ice water to cool for about 5 minutes.
  3. In a mixing bowl, combine soy sauce, mirin, rice vinegar, sugar, garlic, sesame oil, gochugaru (if using), and chopped green onions. Whisk until sugar is dissolved.
  4. Gently crack and peel the eggs, taking care not to break them.
  5. Place peeled eggs in the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes or up to overnight.
  6. Remove eggs from marinade, slice in half if desired, and serve.