{"id":1361,"date":"2025-03-31T17:17:56","date_gmt":"2025-03-31T17:17:56","guid":{"rendered":"https:\/\/cookingtimes.net\/?p=1361"},"modified":"2025-03-31T19:57:25","modified_gmt":"2025-03-31T19:57:25","slug":"korean-marinaded-eggs","status":"publish","type":"post","link":"https:\/\/cookingtimes.net\/index.php\/2025\/03\/31\/korean-marinaded-eggs\/","title":{"rendered":"Korean Marinaded Eggs"},"content":{"rendered":"\n<p><br>Korean Marinaded Eggs is also called Mayak Eggs. The soy marinaded eggs are salt, sweet and a little spicy. <\/p>\n\n\n\n<p><strong>Ingredients\uff1a<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>eggs 6<\/li>\n\n\n\n<li>soy sauce 1 cup<\/li>\n\n\n\n<li>water 3\/4 cup<\/li>\n\n\n\n<li>minced garlic 1 tbsp<\/li>\n\n\n\n<li>Thai chili pepper 1<\/li>\n\n\n\n<li>large jelepeno 1<\/li>\n\n\n\n<li>sliced green opinion 1 oz<\/li>\n\n\n\n<li>sesame seeds 1 tbsp<\/li>\n\n\n\n<li>brown sugar 1. 5 tbsp<\/li>\n<\/ul>\n\n\n\n<p><strong>Instructions\uff1a<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Start by boiling six eggs for six minutes for a soft boiled egg. Then quickly dunking in an ice bath. Carefully peel off the egg shell.&nbsp;<\/li>\n\n\n\n<li>Marinade the eggs with all the remaining ingredients.<\/li>\n\n\n\n<li>Cover and refrigerate over night.&nbsp;<\/li>\n\n\n\n<li>Serve with rice for breakfast, lunch, or dinner. <\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/cookingtimes.net\/wp-content\/uploads\/2025\/03\/FullSizeRender-370-1-768x1024.jpg\" alt=\"\" class=\"wp-image-1373\" srcset=\"https:\/\/cookingtimes.net\/wp-content\/uploads\/2025\/03\/FullSizeRender-370-1-768x1024.jpg 768w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2025\/03\/FullSizeRender-370-1-225x300.jpg 225w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2025\/03\/FullSizeRender-370-1-1152x1536.jpg 1152w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2025\/03\/FullSizeRender-370-1.jpg 1200w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/cookingtimes.net\/wp-content\/uploads\/2025\/03\/FullSizeRender-374-768x1024.jpg\" alt=\"\" class=\"wp-image-1374\" srcset=\"https:\/\/cookingtimes.net\/wp-content\/uploads\/2025\/03\/FullSizeRender-374-768x1024.jpg 768w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2025\/03\/FullSizeRender-374-225x300.jpg 225w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2025\/03\/FullSizeRender-374-1152x1536.jpg 1152w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2025\/03\/FullSizeRender-374.jpg 1200w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Korean Marinaded Eggs is also called Mayak Eggs. The soy marinaded eggs are salt, sweet and a little spicy. Ingredients\uff1a Instructions\uff1a<\/p>\n","protected":false},"author":1,"featured_media":1372,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[32,150],"class_list":["post-1361","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast","tag-egg","tag-korean"],"_links":{"self":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/1361","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/comments?post=1361"}],"version-history":[{"count":6,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/1361\/revisions"}],"predecessor-version":[{"id":1376,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/1361\/revisions\/1376"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/media\/1372"}],"wp:attachment":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/media?parent=1361"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/categories?post=1361"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/tags?post=1361"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}