Serves: 4
Preparation time: 8 min
Waiting time: 30min - overnight
Vegetarian

An easy and flavorful addition to any meal! Add it to ramen, rice, as banchan, oatmeal (like our savory oats) or even a snack on it’s own. Quick to make and even quicker to eat because it’s ‘Oh Na Mi’ so delicious! So why not boil some extra eggs next time and have a way to add some Real Korean Flavor to your meal.

Ingredients

• 4 eggs
• Oh Na Mi Korean Seaweed Sesame Soy Sauce
• 1 clove of garlic
• 1,5 tsp sesame seeds
• 1 green onion
• Oh Na Mi Fresh Kimchi

Let's Oh Na Mi This!

1. When the water boils, carefully add in the eggs and boil them for 6 minutes.
2. Finely chop the garlic and add this to a container you can close.
3. When the eggs are done, be sure to rinse them with cold water or put them in an ice bath, make sure the eggs cool down or the yolk will continue cooking.
4. Add a little of the Oh Na Mi Korean Seaweed Sesame Soy Sauce to mix in with the garlic.
5. Add the eggs and cover with more soy sauce.
6. Let them sit for at least 30min, or overnight in the fridge if you have time (they will become even better!). Store them in an air-tight container.
7. In the meantime prepare your marinade by roasting the sesame seeds in a pan until they turn golden brown. This happens fast so be careful and take of the heat immedietly.
8. Serve on any dish: noodles, plain rice, oatmeal or even on its own! Top it off with our freshly made Oh Na Mi Kimchi sesame seeds and spring onion.

Troubleshooting and tips:

• What do I do with the left over marinade? - Use left over marinade to marinate the vegetables, tofu or meat!
• How long can I keep the eggs in the marinade? - 2-4 days, after that you can still eat them, but they might become a little rubbery.
• My egg shell is very hard to peel.. - Make sure you put them in cold water right after cooking! Cracking the egg all around by lightly rolling it on a flat surface (don’t push too hard or the yolk will come out!) before peeling can also help. Even sliding a spoon underneath can help with peeling the egg.