Korean Marinated Eggs (Ganjang Gyeranjang)

Steps

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1. 1
   Finely chop a quarter of an onion to release its natural sweetness and enhance the marinade flavor.
   ▶ ≈1:11
2. 2
   Finely chop one green chili pepper (Cheongyang, serrano, or jalapeño) to infuse the marinade with spicy flavor.
   ▶ ≈1:31
3. 3
   Finely chop one red chili pepper or red bell pepper (mainly for color) and add to the prepared vegetables.
   ▶ ≈1:59
4. 4
   Thinly slice 2 green onions; they will infuse the marinade with flavor and serve as garnish.
   ▶ ≈2:11
5. 5
   Smash and finely chop 2 garlic cloves.
   ▶ ≈2:32
6. 6
   In a large mixing bowl, combine ½ cup soy sauce, ½ cup water, 2 tbsp sugar, 1 tbsp vinegar, 1 tbsp toasted sesame seeds, ½ tbsp toasted sesame oil, and ¼ tsp black pepper. Mix well.
   ▶ ≈2:54
7. 7
   Add all the prepared vegetables (onion, green chili, red chili, green onion, and garlic) to the marinade and mix well.
   ▶ ≈3:10
8. 8
   Fill a pot with 6 cups of water and bring to a boil. Reduce heat to low, gently add 6 large eggs, and cook for 7 minutes. Gently stir the eggs so the yolks are centered.
   ▶ ≈4:07
9. 9
   When the time is up, transfer the eggs to ice water to cool. Once completely cooled, gently peel the shells.
   ▶ ≈4:29
10. 10
    Add the peeled eggs to the marinade and gently stir to coat evenly.
    ▶ ≈4:52
11. 11
    Cover and refrigerate for at least 6 hours or overnight. Stir gently halfway through marinating to ensure even soaking.
    ▶ ≈4:58
12. 12
    When ready to serve, place marinated eggs in a bowl and drizzle generously with marinade, vegetables, and extra sesame oil. Serve with hot rice.
    ▶ ≈5:35