KOREAN EGGS

Eggs

1 tablespoon toasted sesame seeds
6 eggs
2 teaspoon salt 

2 tablespoon white vinegar

Marinade

1/2 cup soy sauce

1/2 cup water

1/3 cup honey

1/4 of a small onion, diced (about 1/4 cup)

4 garlic cloves, minced

2 scallions, minced

1 Korean red pepper, diced

1 serrano, sliced

Soft boil the eggs. In a medium saucepan, bring water to a boil with salt and vinegar. Using a spider strainer or slotted spoon, carefully lower the eggs into the water. Make sure the water completely covers the eggs. Simmer the room-temperature eggs on medium heat for 6 minutes over a gentle boil or 7 minutes if using cold eggs from the refrigerator.

Chill the eggs. Remove the eggs and place them in a water bath for 10 minutes or until cooled. Then, gently peel the eggs.

Make the marinade. In a mixing bowl, mix the soy sauce, water, honey, diced onion, minced garlic, minced scallions, sliced Korean pepper, sliced jalapeno, and toasted sesame seeds.

Marinate overnight. Add the eggs in an airtight container and pour the marinade on top. Marinate the eggs in the refrigerator for a minimum of 6 hours, but preferably overnight. It should last up to one week in the marinade.

Serve. Enjoy the Korean marinated eggs with freshly cooked rice, a spoonful of marinade, and a drizzle of sesame oil.