You’ll always have a snack or side dish on hand with these savory soy sauce eggs.
Junghyun Park, the chef behind Atomix and Atoboy in New York City, told Insider that he often makes this marinade for a big batch of boiled eggs.
To make the marinade for a dozen eggs, you’ll need: five cups of water, 200 grams of sugar, 50 grams of scallions, 10 grams of minced ginger, 20 grams of minced garlic, 50 grams of napa cabbage, 50 grams of Korean radish, 800 grams of jin ganjang (also known as Korean soy sauce), and one small piece of dashima.
Cut the scallions, napa cabbage, and Korean radish into two-inch pieces. Then combine them with the rest of the ingredients in a pot and bring it to a boil over low heat for 30 minutes.
“Once finished, let the marinade cool down to a lukewarm temperature,” Park said. “Strain it over the peeled eggs until they’re submerged, and refrigerate for 48 hours.”
The eggs can last up to a week in the fridge, but Park has a tip that will keep them fresh even longer.
After the eggs have been refrigerated for two days, Park recommends reboiling the soy sauce marinade. Bring it to a cool, then pour it back into your container with the eggs.
Source: Thanks https://www.insider.com/michelin-starred-chefs-easy-big-batch-recipes