Spicy Korean-Inspired Marinated Ramen Eggs (Ajitsuke Tamago)

Soft-boiled eggs with a just-set, jammy yolk, sitting in a dark, savory marinade spiked with gochugaru heat. They take about ten minutes of actual work and then the fridge does everything else. Make them the night before and they're ready to drop straight into ramen, rice bowls, or eat cold from the jar with nothing else.

Ingredients

  • 8 large eggs Large eggs
  • ½ cup Soy sauce
  • ¼ cup Mirin
  • ¼ cup Water
  • 1 tbsp Granulated sugar
  • 1½ tsp Gochugaru (Korean red pepper flakes)
  • 3 cloves Garlic cloves, smashed
  • 1-inch piece Fresh ginger, sliced into coins
  • 1 tsp Toasted sesame oil
  • 2 stalks Green onions, cut into 2-inch pieces

Instructions

  1. Fill a medium saucepan with enough water to cover 8 large eggs by at least an inch. Bring it to a rolling boil over high heat. While it heats, fill a large bowl with cold water and a generous handful of ice. Set the bowl right next to the stove.
  2. Once the water is boiling hard, lower 8 large eggs gently into the pot using a spoon. Keep the heat at medium-high so the boil comes back within 30 seconds. Set a timer for exactly 6 minutes and 30 seconds. Don't wander too far.
  3. The moment the timer goes, pull the eggs straight into the ice bath. Let them sit for at least 5 minutes. That stops the cooking and makes peeling much easier.
  4. While the eggs are chilling, make the marinade. In a small saucepan, combine ½ cup soy sauce, ¼ cup mirin, ¼ cup water, and 1 tbsp granulated sugar. Smash 3 cloves garlic flat with the side of your knife and add them in. Slice a 1-inch piece of fresh ginger into coins and add those too. Cut 2 stalks green onion into 2-inch pieces and add them. Stir everything together.
  5. Set the saucepan over medium heat. Stir in 1½ tsp gochugaru. Bring the marinade to a gentle simmer, stirring once or twice, then let it go for 3 minutes so the sugar dissolves and the flavors meld.
  6. Take the pan off the heat. Stir in 1 tsp toasted sesame oil. Let the marinade cool to room temperature, about 15 minutes. Don't pour it over the eggs while it's still hot or the whites will tighten up and the yolks will overcook.
  7. Peel the chilled eggs. Gently crack the shell all over on the countertop, then peel under a thin stream of cold running water. The shell should slide off cleanly. Pat the peeled eggs dry with a paper towel.
  8. Place the peeled eggs into a ziplock bag or a tall jar where they'll fit snugly. Strain the cooled marinade through a fine sieve directly over the eggs, discarding the garlic, ginger, and green onion pieces. The marinade should cover or nearly cover the eggs. If using a bag, squeeze out the air before sealing so every egg is in contact with the liquid.
  9. Refrigerate for at least 4 hours. Overnight gives a deeper color and more flavor all the way through. Don't go past 24 hours or the whites start getting spongy and too salty.
  10. To serve, pull the eggs from the marinade and slice in half lengthwise with a sharp knife. The yolk should be fully set at the edges but still soft and a little jammy in the center. Arrange on a plate and scatter over some thinly sliced green onion and a pinch of extra gochugaru if you want more color.