Korean Gochujang Marinated Eggs – Spicy-Sweet Meal Prep Snack

Korean Gochujang Marinated Eggs – Spicy-Sweet Meal Prep Snack I made these Korean gochujang marinated eggs one night when I honestly didn’t feel like thinking too hard about food, and this recipe came to my mind because I’ve seen many similar ones on social media these days. Some of you who have been here from […]

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Whisk gochujang, soy sauce, rice vinegar, honey, and water until smooth and glossy. Stir in garlic and sesame oil.
2. 2Pat peeled eggs dry. Then pour over peeled medium-boiled eggs and coat evenly. Cover and refrigerate 8–12 hours, turning once halfway through.
3. 3Slice 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. 4These 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.