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Kimchi Soy Braised Eggs

Kimchi Soy Braised Eggs

Jammy yolks and kicky kimchi blend. What else could you ask for?

This delicious accompaniment to your favorite noodle salad, ramen, slaw, or snack is just what you are craving. Salty, slightly sweet, ginger and garlicky eggs are the star of so many dishes.

Yield: 6 eggs


Featured in this Recipe

Kimchi Seasoning Korean Blend

Kimchi Seasoning


Jar, 1/2 Cup, 2.5 oz.


  • 1 cup water
  • 1/2 cup soy sauce
  • 1/2 cup mirin
  • 1/3 cup sake, Chinese cooking wine, or dry white wine
  • 3 tbsp sugar
  • 6 large eggs

Preparation Instructions:

1. In a medium bowl, stir together water, soy, mirin, sake, sugar, and kimchi spice blend. Set aside.
2. Bring 2 quarts of water to a boil. Gently place eggs in water and boil for exactly 6 minutes. While eggs are cooking, prepare an ice bath with water and lots of ice.
3. After 6 minutes, transfer eggs to ice bath. Cool for 10 minutes. Peel eggs and place in marinade. 4. Cover surface of marinade with parchment paper to keep eggs submerged in marinade. Refrigerate for 4 hours and up to 12 hours.
5. Discard marinade. Slice eggs, sprinkle with Kimchi spice blend and serve.



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