Easy to Make, High in Protein, and Very Yummy

• total time: 18 hours 7 minutes

Ingredients

4 eggs

1/3 cup soy sauce

1/3 cup water

1 tbsp gochugaru (adjust to taste)

3–4 cloves garlic, finely chopped

1 green chilli, finely chopped

2 spring onions, chopped

2–3 tbsp finely chopped onion

1 tbsp rice vinegar

1 tbsp honey

1 tbsp sesame seeds

Directions

Boil eggs for exactly 7 minutes, then transfer immediately to an ice bath. Peel and keep aside.

Mix all the marinade ingredients in a bowl.

Add the peeled eggs and make sure they’re well coated.

Cover and refrigerate for 12–24 hours.

Eat with rice, in salads, or on toast. Keeps well in the fridge for 3–4 days. The leftover marinade is highly versatile as a savory dressing for rice, a marinade for tofu, chicken, or meat, or a base for stir-fries and noodle sauce.

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