Bo Ssam with Sweet and Sour Eggs

Cook time 20 minutes (+ marination time)
Servings 6


6 free-range eggs

3 tbsp honey

2 tbsp black vinegar

¾ cup of light soy sauce

1 tsp of ginger, finely grated

To serve

6 large butter lettuce leaves picked and washed

1 cup of steamed jasmine rice

¾ cup of store-bought kimchi

¼ cup store-bought fried shallots

Bo Ssam with Sweet and Sour Eggs


In a medium to small pot, bring the honey, vinegar, soy sauce and 100ml of water to the boil. Remove from the heat once boiled and let cool slightly.

Bring a saucepan of water to the boil, gently add the eggs and cook for 6 ½ minutes. Remove the eggs and place in a bowl of iced water to stop the cooking process. Peel the eggs by tapping lightly on the bench and then peeling in the iced water. This will ensure the whites don’t get damaged.

Add the peeled eggs and grated ginger to the soy marinade, cover with cling wrap and marinate for 2 hours or even better overnight.

To serve, cut the eggs in half. Make the bo ssam by placing a little warm rice in each lettuce leaf, top with kim chi, then the eggs and some of the marinade followed by the fried shallots.