Korean Soy Eggs with Spring Onions
Korean Soy Eggs with Spring Onions, with measured ingredients and a clear cooking method. Serve with Rice Lager for a relaxed ProjectBeer table.
appetizer · Serves 6
Korean Soy Eggs with Spring Onions
Bring korean soy eggs with spring onions to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 6. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Rice Lager when the food is ready.
Ingredients
Serves 6
6 eggs
100 ml soy sauce
100 ml water
2 tbsp rice vinegar
1 tbsp brown sugar
2 spring onions, sliced
1 tsp sesame seeds
1 red chilli, sliced
Instructions
Lower eggs into boiling water and simmer for 9 minutes. Cool rapidly in cold water and peel.
Warm soy, measured water, vinegar and sugar until dissolved. Cool completely.
Put eggs in a snug container with spring onions and chilli, cover with cold marinade and refrigerate for 4–12 hours, turning once.
Halve and sprinkle with sesame. Keep chilled and eat within 2 days. Discard used marinade.
Serving Suggestions
Serve as a starter or part of a sharing spread, using the temperature and accompaniments in the method. Set out small plates and let guests help themselves.
Pairing Tips
Start with Rice Lager. A light body and crisp finish offer a clean contrast to soy, sesame and aromatic seasoning. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.