Description
Korean Mayak Eggs are a delicious and visually appealing dish that combines perfectly cooked eggs with a flavorful marinade of soy sauce, honey, garlic, and spices. These marinated eggs make a fantastic side dish, topping for rice, or a savory snack.
Ingredients
Scale
- 4 large eggs
- ½ cup low-sodium soy sauce
- ¼ cup honey or rice syrup
- 4 cloves garlic, crushed
- 1 green onion, sliced
- 1 Thai bird’s eye chili, sliced (or pepper of choice)
- 1 tablespoon toasted sesame seeds
Instructions
- Prepare the Eggs: Take the eggs out of the fridge and let them reach room temperature. Bring a pot of water to a rolling boil. Optionally, add a pinch of salt and 1 teaspoon of vinegar for easier peeling. Prepare an ice bath in a large bowl.
- Make the Marinade: While the water is boiling, mix ½ cup water, soy sauce, honey (or rice syrup), crushed garlic, sliced green onions, sliced chili, and toasted sesame seeds in a container with a lid. Set aside.
- Cook the Eggs: Once boiling, reduce heat to medium-high and gently add the eggs using a slotted spoon. Simmer for 7-8 minutes, depending on your desired yolk consistency (7 minutes for jammy, 8 minutes for firmer yolk).
- Cool the Eggs: Remove the eggs from boiling water and immerse them in the ice bath to cool completely.
- Peel and Marinate: Once cool, carefully peel the eggs. Place them in the marinade, ensuring they are fully submerged. Marinate for at least 4 hours or overnight for more flavor.
- Serve: Remove the marinated eggs from the marinade and serve over rice or enjoy them as a savory snack.
Notes
- For a spicier version, add more chili or use a different pepper.
- Marinate overnight for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 7-8 minutes
- Category: Appetizer, Snack
- Method: Boiling, Marinating
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 650mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg