Korean Mayak Eggs (Korean Marinated Eggs)
Korean Mayak Eggs are addictive soy-marinated jammy eggs soaked overnight in a sweet-savory marinade. An easy, foolproof Korean side dish for rice or noodles.
Ingredients
- 6 large eggs at room temperature
- 1 tbsp salt for boiling water
- 1 tbsp white vinegar for boiling water
- ½ cup soy sauce
- ½ cup water
- ¼ cup honey or corn syrup, oligo syrup, or any liquid sweetener
- ¼ medium onion diced
- 1 green onion diced
- 3 cloves garlic minced
- 2 chili peppers diced
- 1 tbsp toasted sesame seeds
- Green onions seaweed flakes, and sesame oil, for garnish (optional)
Instructions
- In a bowl or container, combine the soy sauce, water, honey, onion, green onion, garlic, chili peppers, and sesame seeds. Mix well, scraping all the honey from the bottom. Bring a pot of water to a boil and add the salt and white vinegar. Reduce the heat to a simmer and gently lower in each egg. Simmer for exactly 6 minutes for jammy yolks (or 10 minutes for hard-boiled). Meanwhile, prepare a large bowl of ice water. When the timer goes off, immediately transfer the eggs to the ice bath and cool completely for at least 5–10 minutes. Gently peel the eggs and add them to the marinade. Cover tightly and refrigerate overnight, or at least 6 hours. To serve, place an egg over a bed of hot rice and garnish with green onion, seaweed flakes, and sesame oil. Enjoy!
Notes
These marinated eggs keep for 3–4 days in the fridge and taste even better the next day. Use room-temperature eggs for even cooking and fewer cracks. For high altitude or cold eggs, simmer 7 minutes. Leftover marinade is excellent for stir-frying vegetables, meats, or noodles. Substitutions: tamari for gluten-free, maple syrup for honey, and gochujang, sambal oelek, or chili flakes in place of fresh chili.