Mayak Eggs (Korean Marinated Eggs)

Ingredients

• 6 large eggs (room temperature)
• 0.5 cup soy sauce
• 0.5 cup water
• 3 tbsp sugar (or honey/mirin)
• 2 green onions (finely chopped)
• 3 cloves garlic (minced)
• 1 red chili (finely sliced (e.g., Thai bird's eye or Fresno))
• 1 tbsp toasted sesame seeds
• 1 tsp sesame oil

Steps

1. 1

   Bring a pot of water to a boil. Carefully lower the eggs into the water and boil for exactly 6 minutes and 30 seconds for a perfect jammy yolk.

2. 2

   Immediately transfer the eggs to an ice water bath for 10 minutes to stop the cooking process and make them easier to peel.

3. 3

   In a bowl or airtight container, whisk together the soy sauce, water, sugar, minced garlic, chopped green onions, sliced chili, sesame seeds, and sesame oil until the sugar is dissolved.

4. 4

   Peel the eggs carefully and submerge them in the marinade.

5. 5

   Cover and refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to penetrate the eggs.

Notes

Best served over a bowl of hot steamed white rice with a spoonful of the marinade drizzled on top. Store in the refrigerator for up to 3-4 days.

Nutrition per serving

• main
• side dish
• vegetarian
• korean
• egg
• marinated
• easy