Sure, here is a recipe for Korean Marinated Eggs (Kkanpung Eggs)
Korean Marinated Eggs (Kkanpung Eggs)
A simple and delicious Korean side dish made with hard-boiled eggs marinated in a savory and slightly spicy sauce. Perfect for meal prep or a quick snack.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggs | 6 large |
| Soy sauce | 1/4 cup |
| Water | 1/4 cup |
| Rice vinegar | 1 tablespoon |
| Sugar | 1 tablespoon |
| Gochujang (Korean chili paste) | 1 tablespoon |
| Garlic clove | 1, minced |
| Ginger | 1 inch, minced |
| Scallion | 1, thinly sliced (optional) |
Cooking Guide:
- Place eggs in a pot and cover with cold water. Bring to a boil, then remove from heat and cover for 10 minutes. Peel eggs and set aside.
- In a bowl, whisk together soy sauce, water, rice vinegar, sugar, gochujang, garlic, and ginger. Taste and adjust seasonings as desired.
- Transfer the peeled eggs to a container with a lid. Pour the marinade over the eggs, ensuring they are completely coated. Marinate for at least 2 hours, or overnight for deeper flavor.
- Serve marinated eggs chilled or at room temperature, garnished with sliced scallions (optional). Enjoy!
Tips:
- For a spicier marinade, increase the amount of gochujang to taste.
- You can add other vegetables to the marinade, such as thinly sliced carrots or onions.
- Marinated eggs will keep in the refrigerator for up to 5 days.
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