Ingredients

• 6 Eggs
• 2 tsp Salt
• 1 tbsp White vinegar
• 1/2 cup Soy sauce
• 1/2 cup Water
• 1/2 cup Rice syrup, corn syrup, sugar or honey
• 3 Garlic cloves, chopped
• 4 Green onions, chopped
• 1 Green chili, chopped (optional)
• 1 Red chili, chopped (optional)
• 1 tbsp Sesame seeds
• 1 Sesame oil (for drizzling)

Instructions

1. Begin by filling a pot with enough water to cover six eggs. Add salt and vinegar to the water, then bring it to a boil.
2. Carefully add the eggs to the pot and cook for 6 minutes for a runny yolk (5 minutes if your stove is strong), or up to 10 minutes for hard-boiled eggs (8 minutes if your stove is strong).
3. Once the cooking time is complete, transfer the eggs from the pot to an ice water bath and let them cool completely.
4. While the eggs cool, prepare the sauce by combining soy sauce, water, and rice syrup in a bowl. Stir until everything is well mixed.
5. Add minced garlic, chopped green onions, sliced chilies (if using), and sesame seeds to the sauce mixture. Stir to combine.
6. Carefully peel the cooled eggs, being mindful not to damage them, and place them in an airtight container for storage.
7. Pour the sauce mixture over the eggs, cover the container, and refrigerate for at least 6 hours or overnight before serving.
8. When ready to serve, enjoy the marinated eggs with warm cooked rice and a drizzle of sesame oil!

Notes

• Do not add sesame oil to the sauce mixture, as it can cause the eggs to spoil more quickly.