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Gochujang Soy Marinated Eggs

Name: Gochujang Soy Marinated Eggs
Total time: 20 min
Yield: Serves 3
Cuisine: Fusion
Ingredients: 4 Egg; 1 clove Garlic; 1/2 knob Ginger; 4 tbsp Soy Sauce; 2 tsp Gochujang; 1 tbsp Sugar; 2 tbsp Mirin; 4 tbsp Water; 1 tsp Sesame Oil

Snack

⏱ 20 min

👥 Serves 3

Difficulty ⭐

Soft-boiled eggs marinated in soy sauce, gochujang, and garlic — Korean mayak-egg-style ajitama.

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📖 The Story Behind This Dish

A creative dish finishing mayak eggs — soft-boiled eggs in soy sauce marinade, popular in Korea as 'addictive' — with the Japanese ajitama method and gochujang. The sweet-spicy marinade soaks into the runny yolk, and one is enough to keep the drinks flowing. Marinate the day before and just serve. A drinking snack pared down to ingredients you'll often find in the fridge or cupboard.

🌆 Where it's eaten: At drinking time, flavor-soaked soft-boiled eggs come out of the fridge, are halved, and drizzled with marinade over their runny yolks.

🥕 Ingredients (serves 3)

Egg 4
Garlic 1 clove
Ginger 1/2 knob
Soy Sauce 4 tbsp
Gochujang 2 tsp
Sugar 1 tbsp
Mirin 2 tbsp
Water 4 tbsp
Sesame Oil 1 tsp

👩‍🍳 Instructions

Boil the eggs in boiling water for 6 1/2 minutes, chill in cold water, and peel.
Mix the soy sauce, gochujang, sugar, mirin, water, sesame oil, and minced garlic and ginger to make a marinade.
Put the eggs and marinade in a zip bag and press out the air.
Marinate in the fridge for at least half a day.
Halve, plate, and drizzle with a little marinade.

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