Almond Heart Buns with Creamy Almond Pudding Filling

Soft, fluffy buns filled with a rich almond custard, shaped into adorable hearts and topped with crunchy almond slices. These elegant pastries are lightly sweet, creamy in the center, and perfect for special occasions - or simply to treat yourself.

Ingredients

For the Dough:

- 220 g bread flour

- 50 g almond flour

- 5 g instant yeast

- 50 g sugar

- 1 egg

- 30 ml oil

- 80 ml milk (room temperature)

For the Almond Pudding Filling:

- 250 ml milk

- 1 egg

- 25 g sugar

- 25 g almond flour (powder)

- 30 g cornstarch

For Garnish:

- 50 g sliced almonds

- Milk (for brushing)

Instructions

1. Prepare the Almond Pudding:

- In a small pot, whisk or blend together all filling ingredients until smooth.

- Cook over low heat, stirring constantly, until the mixture thickens and just begins to bubble.

- Transfer the pudding to a bowl, press plastic wrap directly on the surface, and let it cool completely.

2. Make the Dough:

- In the bowl of a stand mixer fitted with a dough hook, combine all dough ingredients.

- Mix on low speed until combined, then knead on medium speed for about 10 minutes until smooth and elastic.

- Add a little more flour if the dough is too sticky.

- Transfer to a greased bowl, cover with a tea towel, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

3. Shape the Heart Buns:

- Punch down the dough to release air. Transfer to a floured work surface.

- Divide into 9 equal pieces.

- Roll each piece into a rectangle.

- Spread a portion of the cooled almond pudding over each rectangle.

- Roll each piece into a long log and seal the seam.

- Fold the log in half and attach the ends together.

- Cut it down the middle - leaving the folded end intact.

- Twist the two cut halves together and shape them gently into a heart. Press lightly to flatten.

4. Final Proof:

- Place the shaped buns on a parchment-lined baking tray.

- Loosely cover and let rise until puffy, about 30 minutes.

- Brush the tops with milk and sprinkle with almond slices.

5. Bake:

- Preheat the oven to 190°C (375°F).

- Bake for 20–30 minutes, or until golden brown on top.

6. Serve:

- Let the buns cool before serving.

- Store in the fridge for up to 3 days. Reheat by baking briefly or steaming lightly to restore softness.

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Pan-Fried Steamed Chive Garlic Buns

Fluffy on the inside, crispy on the bottom, and packed with garlicky chive flavor.

These buns are made with a soft yeasted dough, filled generously with a savory mix of fresh Chinese chives, garlic, sesame oil, and sesame seeds. After being shaped into beautiful twisted coils, the buns are first pan-fried to develop a golden, crispy base, then steamed directly in the same pan to create a light, pillowy texture on top.

The combination of textures - crispy bottom, soft steamed top, and juicy, fragrant filling - makes these buns a perfect snack or side dish. They’re comforting, savory, and completely addictive.

Ingredients (Makes 10 Buns)

Dough:

- 180 g warm water

- 6 g instant yeast (2 tsp)

- 3 g salt (½ tsp)

- 300 g all-purpose flour (plus more for dusting)

- 15 g sugar (1 tbsp)

Chive Filling:

- 1 bunch chives 50–60 g

- 10g minced garlic

- 3 g salt (½ tsp)

- 15 g sesame oil (1 tbsp – or use more neutral oil if preferred)

- 15 g toasted sesame seeds (2 tbsp)

To Serve:

- Dipping sauce of choice

- Extra scallions and sesame seeds for garnish (optional)

Instructions

1. Make the Dough

- In a large bowl, whisk together the flour, yeast, and salt.

- Add the warm water and sugar. Mix with a chopstick or spoon until a shaggy dough forms.

- Knead by hand or with a dough hook for 5–8 minutes, until smooth and soft.

- Place the dough in a lightly oiled bowl. Brush the top with oil, cover, and let rise for about 45 minutes, or until doubled in size.

2. Prepare the Scallion Filling

- Toast sesame seeds in a dry pan over medium heat for 2–3 minutes, stirring frequently.

- In a bowl, combine the sliced chives, garlic, salt, oil, and sesame seeds. Mix well.

- Cover and refrigerate until ready to use.

3. Shape the Buns

- Once the dough has risen, knead briefly to release air bubbles.

- Roll into a log and cut into 10 equal pieces.

- Working with one piece at a time, form each into a ball, then roll it out into an oval.

- Spread 1–2 tablespoons of scallion filling over the surface.

- Seal it and slice into half, leaving part of the dough attached.

- Twist the ropes together and coil into a round shape.

- Repeat for all 10 buns.

4. Cook the Buns

- Heat a little oil in a non-stick pan over medium heat.

- Optionally dip the bottoms of the buns in sesame seeds before placing them in the pan. Leave space between each bun.

- Cook for 3–4 minutes until the bottoms are golden brown.

- Carefully add ⅓ cup water to the pan and cover immediately.

- Reduce heat and steam for about 10 minutes, until the water has evaporated.

- Cook in batches (about 5 buns at a time, depending on pan size).

5. Serve

- Garnish with extra scallions and sesame seeds if desired.

- Serve warm with your favorite dipping sauce.

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Pan-Fried Pork Buns

Few street foods are as satisfying as a plate of golden, crispy pan-fried pork buns. Known in Chinese as sheng jian bao or sometimes just pan-fried baozi, these little buns bring together the best of two worlds: the fluffy softness of steamed bread and the irresistible crunch of a pan-fried crust.

They’re first seared in a hot pan until the bottoms turn beautifully golden and crisp, then steamed with a splash of water so the tops become tender and pillowy. 

Pan-fried buns are often enjoyed as a snack or light meal, served with a sprinkle of sesame seeds and scallions, and sometimes paired with a dipping sauce of soy, vinegar, and chili oil. One bite and you’ll understand why they’re so beloved – the burst of savory pork juice inside contrasts perfectly with the chewy dough and crispy base.

Servings: 15 buns

Pan size: 28 cm frying pan

Ingredients

For the Dough (Wrappers):

- 200 g high-gluten flour

- 5 g sugar

- 3 g instant dry yeast

- 110 ml lukewarm water

For the Filling:

- 250 g minced pork

- 50 g spring onion, finely chopped

- 2 tsp light soy sauce

- ¼ tsp salt and pepper

- 1 pinch ground Sichuan pepper

For Frying:

- 1 tbsp cooking oil

- 240 ml water

For Garnishing:

- Toasted sesame seeds

- Chopped spring onion

Instructions:

1. Prepare the Dough

- In a large bowl, mix the flour, sugar, and instant yeast.

- Gradually pour in the lukewarm water while stirring.

- Knead the dough by hand until it becomes smooth and elastic - about 10 minutes.

- Cover with a damp kitchen towel and let it rise in a warm place until doubled in size (about 40–90 minutes, depending on the temperature).

2. Make the Filling

- In a mixing bowl, combine minced pork, spring onion, soy sauce, salt, pepper, and ground Sichuan pepper.

- Stir continuously in one direction while gradually adding water or chicken stock, one spoon at a time, until the mixture becomes sticky and cohesive.

3. Shape the Buns

- Transfer the risen dough to a floured surface. Knead briefly to remove air bubbles.

- Divide into 20 equal pieces and roll each into a flat round wrapper.

- Hold one wrapper in your palm, place some filling in the center, and pleat the edges anticlockwise, pinching with your thumb and index finger until sealed.

- Let the shaped buns rest for 15 minutes, covered lightly with a cloth.

4. Pan-Fry the Buns

- Heat 1 tablespoon oil in a 28cm frying pan over medium-high heat.

- Place the buns in the pan, seam side down, spaced slightly apart.

- Fry until the bottoms are golden brown.

- Carefully pour in 240 ml water, cover with a lid, and cook until the water has fully evaporated.

- Remove the lid and sprinkle with toasted sesame seeds and chopped spring onion.

- Let the buns cook uncovered for another 30 seconds to crisp up the bottoms.

5. Serve & Enjoy!

- Serve warm with your favorite dipping sauce (like black vinegar with chili oil or soy sauce with garlic). 

- These buns are crispy on the bottom, fluffy on top, and juicy inside — a perfect treat for any time of day!

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Racuchy with Strawberries (Polish Yeast Pancakes)

Racuchy are soft, pillowy Polish pancakes typically made with a yeast-based dough, giving them a light and airy texture. They’re gently pan-fried until golden brown and often studded with juicy strawberries inside or served with fresh fruit on top. Slightly sweet and beautifully crisp on the outside, they make a delightful breakfast or afternoon treat - perfect dusted with powdered sugar or served with a dollop of sour cream.

My version is simplified and uses baking powder, saving you an hour of waiting time. 

Ingredients:

- 250g all-purpose flour

- 5g baking powder

- 180ml milk

- 40g sugar

- 1-2 eggs

- 200g strawberries, sliced

Instructions:

1. Prepare the Batter:

   - In a large mixing bowl, sift together the flour and baking powder to ensure there are no lumps.

   - Add the sugar to the flour mixture and stir to combine.

   - Add the milk and eggs, and mix until well combined.

2. Prepare Strawberries:

   - Wash the strawberries, remove the leaves, and dice them.

   - Gently fold the diced strawberries into the pancake batter until evenly distributed.

3. Cook the Pancakes:

   - Heat a non-stick frying pan or griddle over medium heat, and lightly grease the pan with butter or cooking spray.

   - Once the pan is hot, add 1-2 spoonfuls of pancake batter onto the pan, and use the back of the spoon to spread it into a round shape.

   - Cook the pancake for 2-3 minutes, or until bubbles start to form on the surface and the edges begin to set.

   - Carefully flip the pancake using a spatula and cook for an additional 1-2 minutes, or until golden brown and cooked through.

   - Repeat with the remaining batter, greasing the pan as needed between batches.

4. Serve:

   - Serve the strawberry pancakes warm.

   - Optional: Top with additional sliced strawberries, a drizzle of maple syrup, honey, or whipped cream before serving.

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Baked Pork and Cabbage Buns

Fluffy baked buns filled with a savory pork and cabbage filling, topped with sesame seeds for added crunch. These buns have a golden, crispy exterior and a juicy, flavorful interior-  perfect as a snack or meal!  

Serve warm with soy sauce or chili dipping sauce for an extra kick. These buns are perfect as an appetizer, snack, or on-the-go meal.  

Store leftovers in an airtight container for up to 2 days at room temperature or freeze for up to 2 months. Reheat in the oven to restore their crispiness.  

Ingredients (Yield: 12 Buns)

For the Dough:

- 4g active dry yeast

- 10g granulated sugar 

- 175ml lukewarm water 

- 290g bread flour

For the Filling:

- 250g pork meat

- 150-200g cabbage

- 1 tablespoon sesame oil

- 2 tablespoons oyster sauce

- 1 tbsp corn starch

Other:

- 1 tsp honey 

- 1 tsp water

- Sesame seeds

Instructions

1. Prepare the Filling:

- Shred the cabbage, wash, drain, and salt it. 

- Let the cabbage sit for 30 minutes to release excess juices, then drain thoroughly.

- Add the remaining filling ingredients and combine well.

- Cover the bowl and refrigerate until ready to use.

2. Make the Dough:

- In a bowl, combine the flour, yeast, sugar, and lukewarm water.

- Knead the dough for 8-10 minutes until it becomes soft and smooth.

- Transfer the dough to a greased bowl, cover it with a damp cloth, and let it rest for an hour or until it doubles in size.

- Once risen, deflate the dough and divide it into 12 equal pieces.

- Roll each piece into a ball, flatten it slightly, and use a rolling pin to roll it into 10 cm circles.

- Place a portion of the filling in the center of each circle, pleat the edges, and seal the buns.

- Place the buns on a baking tray lined with parchment paper, ensuring they are spaced apart to prevent sticking.

- Brush the tops of the buns with the honey-water mixture, then sprinkle them with sesame seeds.

3. Bake the Buns:

- Preheat the oven to 200°C (390°F).

- Place the baking tray on the middle rack and bake for 18-20 minutes.

- Increase the oven temperature to 230°C (445°F) and bake for an additional 3-5 minutes. Monitor closely to prevent burning. Adjust the time as needed based on your oven's performance.

- Freeze any leftover buns and steam them to reheat when desired. 

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Sweet Buns With Custard and Apples - Drożdżówki z Budyniem i Jabłkami

Drożdżówki z budyniem i jabłkami are Polish yeast buns filled with custard (budyń) and apples, making them an extra creamy and flavorful take on the classic drożdżówka (sweet bun). The soft, fluffy yeast dough, similar to brioche, is slightly sweet and tender, providing the perfect base for the delicious filling.

Each bun has a small well in the center that holds a layer of smooth custard topped with a cinnamon-spiced apple filling, creating a delightful contrast between creamy and fruity flavors. Sometimes, a crumbly topping (kruszonka) is added for a bit of crunch—just like on my buns. Kruszonka is a popular Polish topping for pastries, cakes, and fruit pies, adding texture and flavor. Made from a simple mix of flour, sugar, and butter, it resembles streusel and is known for its delicious, slightly crispy crunch after baking. For a healthier twist, I used oil instead of butter in my kruszonka, which reduces unhealthy fats and cholesterol, though it does have a milder flavor.

These buns are a beloved treat in Poland, especially enjoyed with coffee or tea as a morning snack or dessert. They’re particularly popular in autumn when apple season is in full swing.

Ingredients:

Dough:

- 300 g bread flour

- 5g yeast

- 1 egg

- 25 g sugar

- 125 ml milk

- 20 g oil

Filling:

- 250 ml milk

- 15g corn starch

- 20g sugar

- 1 egg 

- 1-2 apples

- A dash of cinnamon

Crumble:

- 30 g flour

- 12 g oil

- 20 g sugar

Instructions:

1. Mixing the Dough:

   - In a large mixing bowl, combine the flour, salt, and yeast. Gradually add the warm water.

   - Knead the dough using a mixer with a dough hook or by hand for about 10 minutes, until it becomes smooth and elastic.

2. First Proofing:

   - Transfer the dough to a lightly greased bowl, cover it with kitchen towel, and place it in a warm location. 

   -  Allow it to double in size, which usually takes about 1-1.5 hour.

3. Prepare fillings:

   -  Pour milk into a pot, add corn starch, sugar and egg, mix well together.  

   -  Cook, stirring constantly until thickened into custard. 

   -  Remove from the heat, cover with plastic wrap and set aside to cool.

   -  Peel and cut apples into small cubes. Toss them with 1/2 tablespoon lemon juice and a pinch of cinnamon.

4. Prepare the crumble:

   -  In a small bowl, combine flour, sugar and oil.

   -  Use your fingers to rub the ingredients together until a crumbly mixture forms.

5. Shape the buns:

   -  Once the dough has risen, transfer it to a floured surface and divide it into 6-8 equal pieces.

   -  Roll each piece into a ball and flatten slightly to form a round buns.

   -  Using the bottom of a glass, press down on the center of each bun to create an indentation for the filling.

6. Assemble the buns:

   -  Fill the recess with a ball of prepared pudding.

   -  Add a few slices of cinnamon apple to the custard.

   -  Sprinkle crumbs over apples.

7. Bake:

   -  Preheat the oven to 180°C (350°F).

   -  Place the buns on a baking sheet lined with baking paper.

   -  Let them rest for another 20 minutes.

   -  Bake for about 20 minutes, or until the buns are golden brown.

8. Serve:

   -  Allow the buns to cool slightly after baking and dust with powdered sugar or drizzle with icing if desired.

   -  Enjoy fresh, best with a cup of tea or coffee!

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Pork-Filled Pan fried Buns

Simple pan-fried buns made with yeast-leavened dough are crispy on the outside and juicy on the inside. You can fill them with anything you like; mine were filled with pork mince. The perfect balance of crispy crust and tender filling makes them a delicious and versatile snack.

Ingredients:

Buns:

- 270 g bread flour

- 5g instant yeast or active dry yeast

- ½ tsp salt

- 1 tbsp sugar

- 15 g oil

- 170 ml warm water

Filling:

- 320 g ground pork (with some fat)

- 1 tsp ground white pepper, black pepper, sichuan pepper 

- 1 tsp sugar

- 2 tbsp soy sauce 

- 1 tsp cornstarch

- 80 g green onion (about 7 large stalks), finely chopped

Instructions:

1. Prepare the Filling:

- In a large mixing bowl, combine all the filling ingredients.

- Cover the bowl and refrigerate until ready to use.

2. Prepare the Dough:

  - In a mixing bowl, whisk together the flour, sugar, salt, and yeast.

  - Add oil and warm water.

  - Use a stand mixer with the dough hook attachment to knead the dough until smooth and not sticky or knead by hand.

- Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.

3. Wrapping

- Divide the filling into 8 equal portions.

- Flatten the risen dough to remove air and divide it into six equal pieces. Work with one piece at a time, keeping the rest covered.

- Roll each piece into a round circle.

- Place one portion of filling in the center of the dough circle.

- Gather the edges of the dough to pinch and seal. Repeat with remaining dough and filling.

- Flatten each bun with your hands.

- Place the wrapped buns seam side down on a plate lined with parchment paper.

4. Frying

- Place the buns seam side down on a preheated frying pan.

- Fry on both sides until golden brown and the meat filling is cooked through. Use low heat to not burn the buns.

- To ensure they are fully cooked, add a bit of water to the frying pan and cover with a lid.

- Let the buns steam for a few minutes.

- Uncover and allow the buns to crisp up on both sides.

- Remove from the frying pan and transfer to a plate.

- Serve warm, as the buns will lose their crispiness over time. You can also reheat them in the oven to make them crispy on the outside again.

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Baked Baozi Buns With Pork Filling

Baked Baozi Buns are an alternative to the traditional steamed version. I once saw a recipe for baked bao buns with goat meat filling and decided to use the recipe with my own pork filling. They turned out really tasty, still fluffy but with a little crunch from the oven, and most importantly, the filling is juicy inside.

You can also check out my other recipes for steamed baozi buns, as well as the fried version. They are all great in their own way!

Check out my Pork Steamed Baozi Recipe LINK

Check out my Gochujang Chicken Baozi Recipe LINK

Ingredients (Yield: 12 Buns)

For the Dough:

- 4g active dry yeast

- 10g granulated sugar 

- 175ml lukewarm water 

- 290g bread flour

For the Filling:

- 250g pork meat

- 40g chopped scallions

- 70g corn

- 1 tablespoon sesame oil

- 2 tablespoons soy sauce

 - Salt, pepper, Sichuan pepper, sugar to taste 

Instructions:

1. Prepare the Filling:

- In a large mixing bowl, combine all the filling ingredients.

- Cover the bowl and refrigerate until ready to use.

2. Make the Dough:

 - In a bowl, combine flour, yeast, sugar, and lukewarm water.

- Knead the dough for 8-10 minutes until it becomes soft and smooth.

- Transfer the dough to a greased bowl, cover it with a damp cloth, and let it rest for an hour or until it doubles in size.

 - Once risen, deflate the dough and divide it into 12 equal pieces.

- Roll each piece into a ball, flatten it, and use a rolling pin to roll it into 10cm circles.

- Place a portion of the filling in the center of each circle, pleat the edges, and seal / pleat the buns.

- Place the buns on a baking tray lined with parchment paper, ensuring they are spaced apart to prevent sticking.

3. Bake the Buns:

 - Preheat the oven to 200°C.

- Place the baking tray on the middle rack and bake for 18-20 minutes.

- Increase the oven temperature to 230°C and bake for an additional 3-5 minutes. Monitor closely to prevent burning. Adjust the time as needed based on your oven's performance.

- Freeze any leftover buns and steam them to reheat when desired.

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Bao Zi - Steamed Buns With Gochujang Chicken Filling

Baozi (包子), also known as Chinese steamed buns, are a type of filled bun or bread-like dumpling in various Chinese cuisines. They are a popular breakfast item and can be found in dim sum restaurants, street food stalls, and home kitchens. Baozi can be filled with a variety of ingredients, including meats, vegetables, and sweet fillings. 

This time with a Korean-inspired filling—gochujang chicken. The filling is a bit spicy, perfect for me, but you can adjust the gochujang paste to suit your taste.

It's a good way to use up any leftover meat, for example, from chicken soup.

Check out my Pork Baozi Recipe LINK

Check out my Baked Baozi Recipe LINK

Ingredients (Yield 10 Buns)

For the Dough:

- 4g active dry yeast

- 10g granulated sugar 

- 175 ml lukewarm water 

- 290 g bread flour

For the Chicken:

- 350g boneless, skinless chicken thighs / breast 

- 1 tablespoon sesame oil

- 2-3 garlic cloves, minced

- 2 tablespoons gochujang paste

- 2 tablespoons soy sauce

- 1 tablespoon rice vinegar

- 3 tablespoons honey

To serve:

- 1 tablespoon chili oil

- 1 tablespoon toasted sesame seeds

- 2 scallions (spring onions), finely sliced

- Fresh cilantro (coriander)

Instructions

1. Make the Chicken:

   - Cook, bake, fry, or use leftover chicken meat, according to your preference.

   - Let the meat cool and then shred it with forks.

   - Add all the seasonings and stir until combined.

2. Make the Dough:

   - Combine flour, yeast, salt, and water. Knead the dough for 8-10 minutes until soft and smooth.

   - Transfer to a greased bowl, cover, and let the dough rest for an hour.

   - Once risen, deflate and divide the dough into 10 pieces.

   - Roll each piece into a ball, flatten, and use a rolling pin to roll into 10cm circles.

   - Place chicken filling in the center, pleat, and seal.

   - Lay the buns on parchment paper, keep distance to prevent sticking together.

3. Steam the Buns:

   - Rest the buns, covered, for 30 minutes.

   - Steam over boiling water for 10 minutes until puffed.

   - Let rest, covered, for an additional 5 minutes to prevent collapsing.

4. Serve:

   - Garnish with chili oil, sesame seeds, scallions, and cilantro if desired.

   - Freeze leftover buns and steam to heat them up when desired.

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Shanghai Pan-fried Buns - Sheng Jian Bao 生煎包

Shen Jian Bao (生煎包), also known as Shanghai pan-fried buns, are a type of Chinese bun characterized by their crispy bottom and soft, fluffy top. These buns are traditionally filled with juicy pork, often mixed with gelatinous broth that turns into a delicious soup when cooked. The buns are pan-fried until the bottoms are golden and crispy, then steamed to cook the filling and soften the top. They're typically garnished with sesame seeds and scallions and are known for their savory, juicy flavor and delightful texture contrast.

Servings: 15 buns

Use 28cm wide frying pan 

For the Wrappers:

- 200 g all-purpose flour

- 5g sugar

- 3g dried instant yeast

- 110 ml lukewarm water

For the Filling:

- 220 g minced pork

- 20g spring onion

- 4g ginger, minced

- 2 teaspoon light soy sauce

- ½ teaspoon Shaoxing rice wine

- ½ teaspoon sesame oil

- ¼ teaspoon salt

- 1 pinch ground Sichuan pepper

- 5 tablespoon water, about 35ml

For Frying:

- 1 tablespoon cooking oil

- 240 ml water

For Garnishing:

- Toasted sesame seeds

- Spring onion

Instructions

Prepare the Dough

1. In a large bowl, mix flour, instant yeast, and sugar.

2. Pour in water little by little while stirring with a pair of chopsticks or a fork.

3. Knead with your hand until a smooth, elastic dough forms. Cover the bowl with a wet kitchen towel.

4. Leave the dough to rise in a warm place until it doubles in size. This will take between 40 minutes to 1.5 hours, depending on the room temperature.

Mix the Filling

1. Put all the ingredients for the filling into a large bowl.

2. Swirl constantly in the same direction while gradually adding water or chicken stock spoon by spoon into the mixture.

Shape the Buns

1. Knead the risen dough on a floured work surface until it returns to its original size.

2. Divide the dough into 20 equal portions. Roll each piece into a disk-like wrapper.

3. Hold the wrapper in the palm of one hand. Place some filling in the middle. Use the other hand to fold the edge anticlockwise by pinching with thumb and index finger until the bun is completely sealed.

4. Leave the buns to rest for 15 minutes before frying.

Fry the Buns

1. Heat up oil in a frying pan over high heat. Place the buns in the pan.

2. When the bottom part becomes golden brown, pour in water then cover with a lid.

3. Uncover when the water evaporates completely. Sprinkle toasted sesame seeds and finely chopped spring onion over.

4. Cook for another 30 seconds or so to crisp up. 

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Korean Marinated Eggs - Mayak Gyeran

Korean marinated eggs, also known as "Mayak Gyeran" (마약계란), are a popular side dish or snack in Korean cuisine. "Mayak" means "drug" in Korean, and the name is a playful reference to how addictive these eggs are due to their delicious flavor. 

Typically, the eggs are cooked until the yolks are just set but still slightly soft (jammy eggs) and kept in a marinate.

The marinated eggs can be served as a side dish with rice, added to ramen, or enjoyed on their own.

These marinated eggs are known for their rich, umami flavor and the delightful combination of the soy-based marinade with the creamy texture of the yolk. They are often found in Korean households and can be a great addition to various meals.

Check out my Tea eggs (Cha ye dan) Recipe LINK

Ingredients:

- 6 eggs

- 30g white vinegar

- 120ml soy sauce

- 120ml water

- 80g brown sugar or honey

- 4 garlic cloves, chopped

- 40g yellow onions, chopped

- 4 scallions, chopped: 

- 1 jalapeno, chopped (optional)

- 1 red chili, chopped (optional)

- 1-2 Thai chilis, chopped (optional, for extra heat)

- 1 tbsp toasted sesame seeds:

- Sesame oil (for garnish)

Instructions:

1. Boil the Eggs:

   - Add enough water to a pot to cover all the eggs. Bring the pot of water to a boil.

   - Add the vinegar to the boiling water, then gently drop in the eggs. Boil the eggs for 6 minutes for soft-boiled eggs.

   - After 6 minutes, remove the eggs from the pot and transfer them to an ice bath. Let the eggs cool completely for about 5 minutes in the ice bath.

2. Make the Marinade:

   - In an airtight glass container, combine the chopped garlic, scallions, onions, peppers, soy sauce, honey or sugar, water, and sesame seeds. 

   - Stir all the ingredients together with a spoon.

3. Marinate the Eggs:

   - Gently crack and peel all the cooled eggs. Place the peeled eggs into the marinade.

   - Cover the container with a lid and let the eggs marinate for at least 6 hours in the fridge. Overnight marination is best for optimal flavor.

4. Serve:

   - Serve the marinated eggs with a bowl of warm rice, a drizzle of sesame oil, and some of the marinade sauce.

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