Description
Easy & Simple Mayak Eggs are soft-boiled eggs with jammy yolks soaked in a flavorful Korean soy-based marinade. This addictive side dish combines savory, sweet, spicy, and nutty sesame flavors for a perfect umami bite. Ideal as a savory accompaniment to rice or other Korean meals.
Ingredients
Eggs
- 6 large eggs, room temperature
- 2 teaspoons salt (for boiling)
- 2 teaspoons white vinegar (for boiling)
Marinade
- ½ cup regular soy sauce
- ½ cup water (cold or room temperature)
- ¼ cup honey (or white/brown sugar, maple syrup, corn syrup, or Oligodang syrup)
- ¼ cup finely diced onion
- 1-2 red chili peppers, finely diced (or substitute with green chili or red bell pepper for non-spicy version)
- 1 green onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon toasted sesame seeds
Instructions
- Boil the Eggs: Bring a small pot of water to a rolling boil over medium-high heat and add salt and vinegar. Gently lower the room temperature eggs into the pot, reduce heat to medium to maintain a rolling boil, and cook uncovered for 6.5 minutes for soft-boiled eggs or 10 minutes for hard-boiled eggs.
- Shock the Eggs: Prepare a large bowl with ice water. Using a slotted spoon, transfer the boiled eggs to the ice bath to stop cooking and cool completely, making peeling easier.
- Prepare the Marinade: In a small container or mason jar, combine soy sauce, water, honey, diced onion, chili pepper, green onion, minced garlic, and toasted sesame seeds. Stir well to fully dissolve the honey and blend flavors.
- Peel the Eggs: Gently crack eggshells all over using the back of a spoon, then carefully lift and remove shells starting from the less pointy end to keep the egg intact.
- Marinate the Eggs: Submerge peeled eggs fully in the marinade. Place a square of clean paper towel or plastic wrap on top of the eggs to help them stay submerged for even coloring and flavor absorption. Seal the container with a lid.
- Chill and Infuse: Refrigerate the eggs in the marinade for at least 5 hours, ideally overnight, to allow deep flavor penetration and a lovely brown color.
- Serve: Remove eggs from marinade, slice in half, and serve alongside steamed rice with a drizzle of the soy marinade. Remaining eggs can be stored in the marinade for up to 4 days in the refrigerator.
Notes
- To quickly bring eggs to room temperature, place them in warm water for a few minutes before boiling.
- For a milder flavor, substitute red chili peppers with green chili or red bell pepper.
- Marinated eggs keep well in the refrigerator for up to 4 days.
- Use a slotted spoon when handling eggs to prevent breaking the yolk.
