Mayak Eggs (Korean Marinated Eggs)

Ingredients

• 6 eggs (Large eggs)
• 0.5 cup water (For the marinade)
• 0.5 cup light or less-sodium soy sauce (Use low-sodium soy sauce or replace some of the soy sauce with additional water for a less salty version)
• 0.25 cup sugar
• 1 tbsp sesame seeds
• 2 cloves garlic (Minced)
• 3 stalks scallions (Sliced)
• 3 Korean peppers (Sliced)

Steps

1. 1

   Prepare the marinade in a bowl or container by combining the water, light or less-sodium soy sauce, sugar, sesame seeds, minced garlic, sliced scallions, and sliced Korean peppers. Stir until the sugar is substantially dissolved and the aromatics are evenly distributed.

2. 2

   Bring a pot of water to a boil. Gently lower in the eggs and boil for about 7 minutes, adjusting the heat as needed to maintain a steady boil. This timing produces a soft, yolky center.

3. 3

   Transfer the cooked eggs to cold water to cool them, then peel them carefully. Removing the shells while the eggs are fully cooled helps prevent tearing the whites.

4. 4

   Place the peeled eggs in an airtight container. Pour the prepared marinade over the eggs, ensuring they are as well covered as possible.

5. 5

   Cover the container and refrigerate the eggs overnight so the marinade can penetrate the whites and season them thoroughly.

Notes

Store in an airtight container in the refrigerator for up to 5 days. For a less salty result or for salt sensitivity, use low-sodium soy sauce or reduce the soy sauce and replace it with more water.

Nutrition per serving

• side dish
• banchan
• meal prep
• protein-rich
• Korean
• soft-boiled
• no-bake
• vegetarian