Ingredients

• 4 eggs

• 1/3 cup soy sauce

• 1/3 cup water

• 1 tbsp gochugaru (or red chili flakes, to taste)

• 3–4 garlic cloves, finely chopped

• 1 green chilli, sliced

• 2 spring onions, chopped

• 3–4 tbsp finely chopped onion

• 1 tbsp rice vinegar (optional)

• 1 tbsp honey

• 1 tbsp sesame seeds

Method

1. Boil the eggs for 7 minutes, then immediately transfer them to an ice bath. Once cooled, peel the eggs.

2. In a jar, combine the soy sauce, water, gochugaru, garlic, green chili, spring onions, onion, rice vinegar, honey, and sesame seeds.

3. Add the peeled eggs to the marinade, ensuring they are fully coated.

4. Cover and refrigerate for 24 hours before serving.

Tip: Leftover marinade also makes a flavourful sauce for stir-fried vegetables, tofu, chicken, noodles, or dumplings.


Recipe by: Saumya Goyal @a_culinary_affair