Korean Braised Eggs

Instructions

1. Prepare the eggs
   Place eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then remove from heat, cover, and let stand for 6-7 minutes for jammy eggs. Transfer immediately to an ice bath to stop the cooking process.
2. Make the marinade
   In a bowl, combine soy sauce, rice vinegar, brown sugar, sesame oil, garlic, ginger, green onions, sesame seeds, red pepper flakes, and water. Stir until sugar is dissolved. Add diced Asian pear if using.
3. Peel the eggs
   Once eggs are cool enough to handle, gently peel them under running water to help remove the shells cleanly. Pat dry with paper towels.
4. Braise the eggs
   Transfer the marinade to a saucepan and bring to a gentle simmer over medium-low heat. Add the peeled eggs and simmer for 5-7 minutes, occasionally spooning the marinade over the eggs to ensure even coloring.
5. Cool and marinate
   Remove the pan from heat and allow eggs to cool in the marinade. For deeper flavor, transfer eggs and marinade to an airtight container and refrigerate for at least 2 hours or overnight.
6. Serve
   Cut the eggs in half lengthwise and arrange on a serving plate. Drizzle with some of the marinade and garnish with additional sliced green onions and sesame seeds before serving.