6 eggs
Prep Time
5 minutes
Cook Time
7 minutes, then marinate overnight


  • 2 1⁄2 cups water, divided
  • 6 large eggs
  • 2 cups ice water
  • 1⁄2 cup soy sauce
  • 1⁄2 cup water
  • 1⁄4 cup sugar
  • 2 tbsp dark corn syrup
  • 1⁄2 cup onion, diced
  • 2 cloves garlic, minced
  • 1 chili pepper, thinly sliced
  • 3 scallions, chopped
  • 2 tbsp toasted seaweed flakes


  1. Pour 2 cups of water into your rice cooker. Place the eggs in the steam tray, close the lid, and cook on the STEAM setting for 7 minutes.
  2. Immediately transfer the cooked eggs to a bowl of ice water to cool. Once cooled, drain the eggs and gently peel them.
  3. In a large bowl, combine the soy sauce, remaining ½ cup of water, sugar, and dark corn syrup. Stir vigorously until the sugar is completely dissolved.
  4. Add the peeled eggs to the soy sauce marinade, along with the diced onion, minced garlic, and sliced chili pepper.
  5. Cover the bowl and refrigerate the mixture overnight in an airtight container, allowing the flavors to develop.
  6. To serve, place the marinated eggs on a plate and sprinkle with chopped scallions and toasted seaweed flakes.
  7. Enjoy these flavorful marinated eggs as a delicious and savory snack or add them to your favorite dishes for an extra burst of flavor!