Cuisine
Korean
Time
2 hours
Servings
4 people people
Boil the eggs until medium/ soft. Using this takes 6 minutes of simmering. When the eggs are ready, remove and let them rest in a bowl of ice water for at least 10 minutes. Then crack the egg shells carefully, being careful not to peel them, but rather to create little cracks all over the shells. Set them aside.
Add the marinade ingredients to a plastic bag and mix well. Add in the eggs, making sure the eggs are covered in the marinade (top with water if needed). Let the eggs rest in the fridge for at least 2 hours or better overnight.
Boil the instant noodles in chicken stock, and serve in bowls topped with two eggs per bowl and a generous helping of the marinade.
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