Description
Korean Mayak Eggs are a flavorful, marinated egg dish with perfectly jammy yolks soaked in a savory soy-based marinade. This recipe features eggs boiled to a tender consistency, then steeped in a mixture of soy sauce, rice vinegar, sesame oil, garlic, and chili peppers for a deliciously addictive snack or side dish.
Ingredients
Scale
Eggs
- 6 large eggs
Marinade
- 1/2 cup soy sauce
- 1/2 cup water
- 1 tablespoon rice vinegar
- 1 tablespoon honey or sugar
- 2 teaspoons sesame oil
- 2 garlic cloves, minced
- 1 green onion, thinly sliced
- 1 red chili pepper, thinly sliced (optional)
- 1 green chili pepper, thinly sliced (optional)
- 1 tablespoon toasted sesame seeds
Instructions
- Boil the Eggs: Bring a medium pot of water to a boil. Carefully add the eggs and boil for exactly 7 minutes for jammy yolks. Immediately transfer the eggs to an ice water bath and let cool for 5–10 minutes to stop the cooking process and make peeling easier.
- Peel the Eggs: Gently peel the cooled eggs, making sure to remove the shells without damaging the eggs, and set them aside.
- Prepare the Marinade: In a bowl or container, combine soy sauce, water, rice vinegar, honey (or sugar), sesame oil, minced garlic, thinly sliced green onion, and sliced red and green chili peppers if using. Mix well to blend all the flavors.
- Marinate the Eggs: Add the peeled eggs to the marinade, ensuring they are fully submerged. Cover the container and refrigerate for at least 6 hours, preferably overnight, to allow the eggs to fully absorb the marinade flavors.
- Serve: When ready to eat, slice the eggs in half and spoon some marinade over them. Sprinkle with toasted sesame seeds for added texture and flavor. Serve alongside steamed rice, noodles, or enjoy as a savory snack.
Notes
- For a spicier version, add gochugaru (Korean chili flakes) or a spoonful of gochujang to the marinade.
- The eggs will keep well in the marinade in the fridge for up to 4 days.
- Use tamari instead of soy sauce for a gluten-free version.
