Description
This high-protein snack features soft-boiled eggs coated in a vibrant Gochujang-Maple Glaze, offering a savory, sweet, and slightly spicy flavor profile with a jammy yolk center.
Ingredients
- 6 large eggs, room temperature
- 150g ice (for ice bath)
- 4 tablespoons gochujang (Korean chili paste)
- 4 tablespoons pure maple syrup
- 0.5 cup alcohol-free soy sauce
- 0.25 cup water
- 2 cloves garlic, finely minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon alcohol-free rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon toasted sesame seeds, for garnish
- 2 spring onions (scallions), thinly sliced, for garnish
Instructions
- Cook The Eggs: Bring a medium pot of water to a rolling boil over high heat. Carefully lower the eggs into the boiling water using a slotted spoon and set a timer for exactly 6 minutes and 45 seconds for a jammy yolk.
- Prepare The Ice Bath: While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and cold water. Immediately transfer the cooked eggs to the ice bath using the slotted spoon. Let them cool in the ice bath for at least 5 minutes to fully stop the cooking process.
- Prepare The Gochujang-Maple Glaze: In a small saucepan, whisk together the gochujang, maple syrup, alcohol-free soy sauce, water, minced garlic, grated ginger, and alcohol-free rice vinegar. Bring to a gentle simmer over medium heat, stirring occasionally, for 2-3 minutes until the glaze slightly thickens and the flavors meld. Remove from heat and stir in the toasted sesame oil; allow the glaze to cool completely before using.
- Peel The Eggs: Once cooled, gently peel the eggs under cool running water; the ice bath helps separate the membrane. Handle them carefully as the soft-cooked whites are delicate.
- Marinate The Eggs: Place the peeled eggs into a clean, airtight container. Pour the cooled Gochujang-Maple Glaze over the eggs, ensuring they are well coated. Marinate in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to penetrate fully.
- Serve And Garnish: Remove the eggs from the marinade and slice each egg in half lengthwise. Arrange two egg halves, cut-side up, in a shallow bowl. Spoon an additional 1-2 tablespoons of the glossy Gochujang-Maple Glaze over the eggs and garnish with a sprinkle of toasted sesame seeds and thinly sliced spring onions.
Notes
Use room temperature eggs that are a few days old for easier peeling. Peeling under cool running water helps prevent the delicate whites from tearing. Marinate for at least 4 hours or overnight for optimal flavor penetration.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Boiling
- Cuisine: Korean
Nutrition
- Serving Size: 1 egg
- Calories: 140 calories
- Sugar: 13 g
- Sodium: 200 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 8 g
- Cholesterol: 186 mg