Name: Soy-Marinated Eggs
Yield: 6 servings
Ingredients: 6 large eggs; 5 garlic cloves, peeled; 3 dried chiles de árbol or 1 tsp. crushed red pepper flakes; ¾ cup soy sauce; 3 Tbsp. mirin (sweet Japanese rice wine); 2 Tbsp. unseasoned rice vinegar; Toasted sesame seeds (for serving; optional)

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Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Ayesha Patel

What’s better than a jammy egg? One that’s been sitting in a tangy-salty marinade of chiles, soy, mirin, and vinegar, like this classic star of Korean banchan. The longer you let them sit, the more flavor they’ll pick up, but if you only have an hour, serve egg quarters with some of the pickling liquid drizzled over for extra flavor.

Recipe notes

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