Soy Sauce (or Tamari if you are gluten free) -- (1 cup)
Scallions (3 -4 sprigs; greens & whites)
Garlic Cloves (6-8, minced)
Thai Chilli Peppers (2)
Red Chilli Powder (2 tsp)
Gochujang (1-2 tbsp)
Sesame Oil (1-2 tbsp)
Water (1/2 cup)
Rice Vinegar (2 tbsp)
Sesame Seeds (1/4-1/2 tsp)
Seaweed Chips/Snacks (1 pack)
Salt (1 tsp)
Place 1/2 dozen eggs into a saucepan. Cover with water until it's just covered. Remove the eggs and set aside. Add salt and vinegar and begin to cook at medium-high temperature on the stovetop; bring boil. Once the water is boiling, carefully re-add the uncooked eggs to the pot of boiling water and cook for 6 minutes. While the eggs are cooking prepare an ice bath and set aside. After 6 minutes, remove the egg and let each rest in a bowl of ice water for at least 10 - 15 minutes. Peel the eggs carefully and set them aside.
Time to prepare the marinade! In a bowl combine: soy sauce, scallions, garlic, chili peppers, chili powder, gochujang, sesame oil, water, rice vinegar, salt and sesame seeds. Whisk it all together and add the chilled eggs to the marinade. Cover and store in the fridge overnight although a couple hours would suffice as well.
Time to eat! In a bowl spoon out a layer of rice, soy marinated eggs sliced open to reveal the gooey yolk, top with spoonfuls of the marinade, fresh chopped scallion or if you like Thai basil or cilantro (work with what you have around the house). Crush some sea weed chips on top and enjoy! Sometimes I also like to add a spoonful or two of some canned salmon with sriracha mayo.