Ingredients:

Eggs (L)      8

Salt             1 tsp

Vinegar      2 tsp

Sauce:

Water                                    100ml

Soy sauce                             100ml

Honey                                    100ml 

(Substitute w/ Monk fruit sweetener or Allulose) 

Scallions                                 3 stalks

Garlic                                      4 cloves

Chili (optional)                       1  

Gochugaryu                           1 tbsp

Toasted sesame seeds         1 tbsp

Direction:

GETTING THE EGGS READY

• Add enough water in a pot to cover 8 eggs (1 inch above the eggs)

• Add 1 teaspoon of salt and 2 teaspoons of vinegar to prevent the eggs from cracking and easy peeling. 

• Boil for 6 minutes for soy boiled eggs and up to 10 mins for hard boiled eggs. Set the time according to how cook you want the eggs to be.

• Place the eggs into an ice bath for at least 10 mins.

• Crush the egg shell all the way around then peel from the egg. It should be nice and smooth.

THE SAUCE

• In a large bowl add 100ml water, 100ml soy sauce, 100ml honey. Just keep the 1:1:1 ratio, you can make more or less of this sauce! You can also adjust the amount of honey according to your taste and need. Substitute the honey with corn syrup or sugar, if needed.

• Add the thinly sliced scallions, minced garlic, and finely diced chillies. Next add 1 tablespoon of Gochugaru (korean red chili powder), 1 tablespoon of toasted sesame seeds and stir to combine all the ingredients.

PUTTING IT TOGETHER

• Pour the sauce mixture over the eggs

• Refrigerate the marinated eggs at least overnight in a sealed container before serving.

• They will last up to 1 week in a refrigerator.

• Put it on top of a bowl of steaming rice or a bowl of ramen, or just enjoy the way it is.