Korean Mayak Eggs

Ingredients

• 6 large eggs (Preferably at room temperature)
• water for boiling the eggs (Enough to cover the eggs)
• ice cubes (For preparing an ice bath)
• 0.25 cup soy sauce (Base of the marinade; use low-sodium soy sauce if preferred)
• 0.25 cup water (To mellow the marinade)
• 2 tbsp sugar (Adjust to taste to balance the saltiness)
• 3 cloves garlic (Minced or thinly sliced)
• 2 scallions (Finely chopped)
• 1 red chili (Chopped; optional for a milder result)
• 1 tbsp sesame seeds (For the marinade and garnish)
• 1 tbsp toasted sesame oil (Add to the marinade)
• cooked white rice (Optional, for serving; hot and freshly cooked)

Steps

1. 1

   Place a pot with enough water over high heat and bring it to a boil. Carefully lower the eggs into the boiling water using a spoon to prevent them from hitting the bottom.

2. 2

   Cook the eggs for exactly 6 minutes to achieve set whites and soft, creamy yolks. Maintain a steady boil, but not an excessively vigorous one.

3. 3

   While the eggs are cooking, prepare a large bowl with very cold water and plenty of ice cubes.

4. 4

   When cooking is complete, immediately transfer the eggs to the ice bath. Let them cool for at least 5 minutes to stop the cooking and make peeling easier.

5. 5

   To prepare the marinade, combine the soy sauce, water, and sugar in a container and stir until the sugar dissolves.

6. 6

   Add the garlic, scallions, red chili, sesame seeds, and sesame oil. Stir well to distribute the aromatics and create an even marinade.

7. 7

   Carefully peel the chilled eggs, taking care not to break the whites or yolks, and place them in a lidded container or resealable bag.

8. 8

   Pour the marinade over the eggs. They should be well covered; if they are not completely submerged, turn them over several times during marination.

9. 9

   Cover the container and refrigerate the eggs for approximately 24 hours. This resting time allows them to absorb the salty, sweet, and umami flavors of the marinade.

10. 10

    Serve the eggs cold or slightly brought to room temperature over hot white rice. Cut them in half to reveal the creamy yolks, and spoon some of the marinade and aromatics over the top.

Notes

The source does not provide exact quantities for the marinade; these proportions are a practical estimate based on the description and audio. Always keep the eggs refrigerated and preferably consume them within 3-4 days. Rice is mentioned as an optional accompaniment and is not included in the nutritional calculations.

Nutrition per serving

• side dish
• banchan
• snack
• high-protein
• Korean cuisine
• marinated
• eggs
• meal prep