Gochujang Marinated Eggs
Make these Korean Gochujang Marinated Eggs with pantry ingredients for a perfect jammy texture—a spicy-sweet, high-protein snack that's great for meal prep and ready in just a few hours!
Ingredients
- 4 medium boiled eggs peeled
- 3½ tbsp gochujang Korean chili paste
- 2 tbsp low-sodium soy sauce tamari, or coconut aminos
- 1 tbsp rice vinegar
- 1 tbsp honey or brown sugar
- 1 garlic clove grated
- 2 –3 tbsp water to thin slightly for coating
- 1 tsp toasted sesame oil
- sesame seeds scallions, or shredded nori (for garnish)
Instructions
- Whisk together the gochujang, soy sauce, rice vinegar, honey, and water until smooth and glossy. Stir in the grated garlic and sesame oil.
- Pat the peeled medium-boiled eggs completely dry, then add them to the marinade and roll until evenly coated.
- Transfer the eggs and marinade to an airtight container, cover, and refrigerate 8–12 hours, turning once halfway through.
- Slice the eggs and garnish with sesame seeds, scallions, or shredded nori. For extra sheen, brush a thin layer of leftover marinade over the cut surface.
- Store in an airtight container in the fridge: 3–5 days for medium-boiled eggs, 5–7 days for hard-boiled.
Notes
Egg doneness: Medium-boiled eggs give the best jammy center and soak up the marinade well; hard-boiled eggs store longer.
Heat level: Use less gochujang for a milder, less spicy result—the flavor still comes through.
Soy swap: Tamari or coconut aminos work in place of soy sauce (good gluten-free options).
Serving: Great straight from the fridge, sliced over rice, in a veggie bowl, on noodles, or with avocado toast.
Marinade tip: Save leftover marinade as a quick glaze for rice bowls or roasted veggies.