Korean Style Marinated Eggs: A Busy Mom’s New Favorite Easy Protein

Discover how to make Korean style marinated eggs with simple ingredients and quick prep a flavorful, protein packed recipe perfect for busy moms. Learn the best marinating tips, how to serve them over rice.

If you’re anything like me, you’re always on the hunt for quick, nourishing meals that don’t leave you chained to the stove. Something protein packed, kid friendly, and easy to batch prep so you can grab it between school drop off, errands, and the never ending laundry cycle. That’s exactly why I am obsessed with these Korean Style Marinated Eggs.

This recipe is simple, delicious, and honestly feels like a little treat every time I sneak one from the fridge. They’re soft boiled eggs soaked in a sweet, salty, garlicky soy marinade that turns the whole thing into the most flavorful bite. I’ve been eating them over rice with homemade kimchi cucumbers and it’s the easiest “mom lunch” I’ve made in ages.

What You Need

Here’s what I used, all roughly measured:

• 8–12 soft boiled eggs

• 1.5 cups soy sauce

• 6 cloves garlic, minced

• 3 green onions, chopped

• 1 tbsp sesame seeds

• ½ cup honey

• 1 tbsp sesame oil

• 1/3 cup water

This marinade is the perfect mix of savory and slightly sweet, and it soaks beautifully into soft boiled eggs without overpowering them.

How to Make Them

1. Soft boil your eggs
   Everyone has their method, but I usually boil for around 6–7 minutes to get that jammy yolk.

2. Mix your marinade
   In a bowl or container, stir together the soy sauce, garlic, green onions, sesame seeds, honey, sesame oil, and water.

3. Cool the marinade
   This part matters! If the marinade is too hot, the eggs keep cooking and the texture gets off. Let it cool most of the way first.

4. Add your eggs
   Gently place the peeled soft-boiled eggs into the marinade.

5. Marinate 1–6 hours
   I personally think 4 hours is the sweet spot. Any longer than 6 hours and they can get too salty.

6. Eat and enjoy
   Serve them over warm rice, add some kimchi cucumbers, or use them as a protein packed snack during busy days.

How We’ve Been Eating Them

I’ve been making a quick rice bowl with:

• One or two marinated eggs

• A scoop of rice

• Kimchi cucumbers

• A drizzle of sesame oil

• Sometimes avocado or leftover veggies from the night before

It tastes like something I’d order at a restaurant, but it takes all of two minutes to throw together. If you would like to follow along with me as I make this recipe you can find a video here.

Make It Easier With Instacart

If you want to try these without dragging tired kids through the grocery store (or if you’re just in your “I want to stay in yoga pants today” era), grab everything you need through Instacart. It’s genuinely my mom hack for keeping fresh ingredients stocked without the chaos.

You can use my Instacart code kcarpenter1d51c for a little savings on your order. Seriously let the groceries come to you so you can use that extra time to marinate your eggs… or yourself on the couch for ten minutes.