Korean-style Marinated Eggs & Spicy Carrot Salad over White Rice

**For the Korean-style Marinated Eggs:**

1. Soft boil the eggs: Bring a large pot of water to boil, then gently lower each egg into the pot. Cook for 6-7 minutes for jammy yolks.
2. Once the time is up, carefully remove the eggs and place them into an ice bath. Once cooled, carefully peel the eggs.
3. Make the marinade: Add 3/4 cup soy sauce, 1/2 cup water, 1/4 cup granulated sugar, 1/4 cup rice vinegar, 1 tbsp sesame oil, 1 tbsp gochugaru or red chili flakes, 1 tbsp sesame seeds, 4 cloves minced garlic, and 1 thinly sliced spicy red pepper into a large bowl and stir to combine.
4. Place the peeled eggs into the marinade, making sure they’re fully covered. Cover the bowl with plastic wrap and place into the fridge to marinate overnight.

**For the Spicy Carrot Salad:**

1. Add 5 large carrots (washed and peeled into ribbons), 2 finely sliced scallions, 3 minced garlic cloves, 2 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp gochujang, 1 tbsp sesame oil, 1 tsp gochugaru, 1 tsp granulated sugar, 1 tsp sesame seeds, and 1/4 cup kimchi (optional) into a large bowl.
2. Mix well and let sit for about 30 minutes.

**To Serve:**

1. The next day, remove the marinated eggs from the marinade.
2. Serve the marinated eggs and spicy carrot salad over cooked white rice with some of the extra marinade drizzled over top and kimchi on the side. Enjoy!