Korean Gochujang Marinated Eggs – Spicy-Sweet Meal Prep Snack
Prep:
2 min
Cook:
8h
8 min
Total:
8h
10 min
Ingredients
Marinade
- 3½ tbsp gochujang (Korean chili paste)
- 2 tbsp low-sodium soy sauce or tamari or coconut aminos
- 1 tbsp rice vinegar
- 1 tbsp honey or brown sugar
- 1 garlic clove, grated
- 2–3 tbsp water, or enough to thin slightly for coating
- 1 tsp toasted sesame oil *
Garnish
- sesame seeds, scallions, or shredded nori
Steps
Step 1
Whisk gochujang, soy sauce, rice vinegar, honey, and water until smooth and glossy.
Stir in garlic and sesame oil.
Step 2
Pat peeled eggs dry. Then pour over peeled medium-boiled eggs and coat evenly.
Cover and refrigerate 8–12 hours, turning once halfway through.
Step 3
Slice and garnish if desired!
Pro tip: you can even brush a thin layer of the marinade over the eggs after slicing for that bold sheen that makes your mouth water.
Step 4
These will last for 3-5 days in an airtight container in the fridge if they are medium-boiled eggs.
Hard-boiled eggs can last 5 – 7 eggs since the yolk will not spoil as quickly.