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I can never resist a perfectly boiled egg with a runny yolk but these are even more addictive that your typical soy sauce marinated eggs. Bibigo USA asked me to test out whether their Original Korean BBQ Sauce for bulgogi would work well as an egg marinade, and as it turns out, the answer is absolutely yes! Their convenient sauce has pear and apple purees in it, giving the sauce a rich sweetness that balances well with the savoriness and, when absorbed by the eggs, is super yummy. This recipe was inspired by Korean marinated eggs—in Korean, they are called mayak eggs, which translates to “drug eggs” because of their addictive quality!

I learned the best technique for making boiled eggs from this blog post by Eat With Your Eyes Closed. As instructed in the post, after slowly lowering the eggs into the pot of boiling water, I meticulously stand over the pot of boiling eggs and keep spinning them around and around with a chopstick for the first two minutes in order to ensure that the egg whites set with the yolk perfectly positioned in the middle. Don’t sleep on this technique!

I think that a 6-minute egg is the most perfect—the whites are set and tender and the yolks are still super runny when you cut into them. But, of course, feel free to cook them to your liking. The marinate will be delicious either way.

Ingredients

4 eggs
3/4 cup Bibigo Original Korean BBQ Sauce
1/2 cup water
1 tbsp mirin
2 scallions, thinly sliced
1 tbsp sesame seeds
1 red Fresno chili or 5 Thai chilies, sliced (optional)
Sesame oil, for serving (optional)

Procedure

Stir together Bibigo Original Korean BBQ Sauce, water, scallions, sesame seeds, and sliced chili in a bowl. Set aside.

Bring a small pot of water to a vigorous boil. Meanwhile, use a safety pin or the tip of a very fine knife blade to carefully poke a small hole at the bottom (wider end) of each egg. (This helps air escape and allows the set egg to better conform to the shape of the inside of the shell.)

When the water is boiling vigorously, gently lower eggs and boil for 6 minutes for runny yolks or 10 minutes for cooked yolks.

Immediately transfer eggs into an ice bath. When eggs are completely cold, peel carefully.

Place a zip-top bag inside a bowl. Place eggs into the bag and pour marinate on top. Close bag, making sure to squeeze out as much air as possible. Place bag and bowl in the refrigerator. Eggs will want to float initially, but you want to make sure they are completely covered in the marinade. If you remember, occasionally rotate the bag or gently shift the eggs around to ensure that all surfaces have time to come in contact with the marinade. (Otherwise, you may end up with irregular patches of white if the egg is not fully submerged.) Allow to marinate overnight or for up to 3 days.

To serve, spoon egg and some marinate over rice. Drizzle with a bit of sesame oil.

Thank you so much to Bibigo USA for sponsoring this recipe! For more recipe ideas and to learn more about their products, visit their website!