Soy-Marinated Eggs
What’s better than a jammy egg? One that’s been sitting in a tangy-salty marinade of chiles, soy, mirin, and vinegar, like this classic star of Korean banchan. The longer you let them sit, the more flavor they’ll pick up, but if you only have an hour, serve egg quarters with some of the pickling liquid drizzled over for extra flavor.
Ingredients
- 3/4 cup Soy Sauce
- 1/4 cup Sake
- 2 Tbs Mirin
- 1 Tbs Sugar
- 1 1/2 dried chiles de árbol
- 4 Large Eggs
Instructions
- Combine soy sauce, sake, mirin,peppers, and sugar in a small saucepan; bring to a boil over high heat. Reduce heat to maintain a simmer and cook for 8 minutes. Let cool for 15 minutes. Transfer to a wide-mouthed pint jar.
- Place eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat. Remove from heat and let the eggs stand in the hot water for 5 minutes for softer yolks or 6 minutes for firmer yolks. Drain and rinse under cold running water. Peel when cool enough to handle.
- Add the eggs to the jar; if they aren't fully submerged, add a little more soy sauce to cover. Cover and refrigerate at least 1 hour or up to 3 days.