Korean Marinated Eggs with Turmeric Kvass
Ingredients:
8 eggs
1/2 cup soy sauce or tamari
1/3 cup water
1/3 cup Turmeric Kvass
2 Tbsp honey
1 tsp sesame oil
2 Tbsp sesame seeds
1- 2 cloves finely chopped garlic
To finish:
Chilli oil, to taste
3 spring onions finely chopped
Put eggs in a pot of boiling water for 6 minutes and 40 seconds.
Then strain and pop in cold water, allowing them to cool for 10mins, then peel.
Mix the remaining ingredients in a large jar or container then add the eggs.
Keep for up to a week in the fridge. They get better with time!
I served mine with edamame beans and a mixture of sushi rice and quinoa cooked in bone broth.
