Korean Gochujang Marinated Eggs – Spicy-Sweet Meal Prep Snack

Ingrédients

• 4 medium boiled eggs
• 3 1/2 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
• sesame seeds, scallions, or shredded nori

Préparation

1. 1

   Whisk gochujang, soy sauce, rice vinegar, honey, and water until smooth and glossy. Stir in garlic and sesame oil.

2. 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.

3. 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.

4. 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.