These Korean Mayak Eggs Are Dangerously Addictive (Print Version)
Jammy Korean Mayak Eggs soaked in a sweet-savory soy, garlic, sesame, scallion, and chili marinade for easy rice bowls.
# Ingredients:
For the eggs
01 -
8 large eggs
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1 teaspoon fine salt, for boiling water
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1 tablespoon white vinegar, for boiling water
04 -
Ice, for the ice bath
For the marinade
05 -
1/2 cup (120 ml) regular soy sauce
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1/2 cup (120 ml) water
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2 tablespoons honey
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1 tablespoon packed brown sugar
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1 tablespoon rice vinegar
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1 tablespoon toasted sesame oil
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5 garlic cloves, finely minced
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3 green onions, thinly sliced
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1 red chili, thinly sliced
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1 green chili, thinly sliced
15 -
1 tablespoon toasted sesame seeds
For serving
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Steamed white rice
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Roasted seaweed, optional
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Chili oil, optional
# Instructions:
01 -
Bring a medium pot of water to a boil. Add the salt and vinegar, gently lower in the eggs, and boil for 6-7 minutes for jammy yolks.
02 -
Transfer the eggs immediately to a bowl of ice water. Let them cool for at least 10 minutes so the yolks stop cooking and the shells loosen.
03 -
In a container wide enough to hold the eggs, stir soy sauce, water, honey, brown sugar, rice vinegar, and sesame oil until dissolved. Stir in garlic, green onions, chilies, and sesame seeds.
04 -
Crack the cooled eggs all over and peel under cool running water, starting at the wider end. Keep the whites as intact as possible.
05 -
Place the peeled eggs in the marinade. Cover and refrigerate for at least 6 hours, turning once if the eggs are not fully submerged. Overnight gives deeper flavor.
06 -
Slice the eggs in half and serve over warm rice. Spoon extra marinade, scallions, chilies, and sesame seeds over the top. Add seaweed or chili oil if desired.
# Notes:
01 -
Best flavor comes after 12-24 hours in the marinade.
02 -
Eat within 3-4 days for the best texture and food safety.
03 -
The marinade is salty, so spoon it over rice rather than drinking or using it as a full sauce.