Marinated Egg Rice Bowl

These Korean-style marinated eggs are packed with spring Market ingredients! Soaked overnight in a combination of soy sauce, spring onions, honey, garlic, and more, the eggs absorb the delicious flavors, making for a hearty and tasty breakfast, lunch, or dinner.

• Sarah Golibart Gorman

Ingredients

• 12 eggs

• 3 cups rice

• 3 cups water

• 1 bag dandelion greens, chopped*

• 2 tablespoons rice vinegar

• Head of garlic, cloves sliced*

• 1 bunch of spring onions, chopped*

• 1 tablespoon sesame seeds

• 1 teaspoon red pepper flakes

• 1 cup soy sauce

• 1/2 cup honey or maple syrup*

• 1 tablespoon sesame oil

• 1/2 cup water

*These ingredients can be found at the Harrisonburg Farmers Market

Method

1. Add eggs in one layer to a large stock pot and cover with 1 inch of water. Bring to a gentle boil over medium-high heat. Once the eggs begin to boil, set a timer for 7 minutes.

2. After 7 minutes, remove the eggs from the boiling water and transfer to an ice bath. Set aside.

3. Prepare the marinade by adding the vinegar, sliced garlic, chopped spring onions, sesame seeds, soy sauce, honey or maple syrup, sesame oil, red pepper flakes, and water to a large mixing bowl. Use a whisk to combine until the honey is fully dissolved into the mixture.

4. Peel your eggs and add them to a refrigerator-friendly container. Pour the marinade over the eggs until they’re mostly covered. It’s ok if the top layer is exposed a bit. You can always make a bit more marinade to fully cover the eggs. Refrigerate overnight or at least 4 hours.

5. When ready to eat, rinse 3 cups of rice until the water runs clear. Add 3 cups of water and 2 cups chopped dandelion greens. Prepare the rice using your preferred method - on the stove top or your rice cooker.

6. Add rice to bowl and top with 1-2 marinaded eggs. Pour a bit of the marinade over the eggs and rice, sprinkle additional sesame seeds and enjoy!