Description
Mayak eggs, also known as Korean marinated eggs, are soft-boiled eggs soaked in a flavorful soy-based sauce. They are savory, slightly sweet, garlicky, and make a delicious topping for rice, noodles, or enjoyed on their own as a snack.
Ingredients
- 6 large eggs
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup sugar
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon minced garlic
- 2 green onions, thinly sliced
- 1 small chili pepper, thinly sliced (optional, for heat)
- 1 tablespoon toasted sesame seeds
Instructions
- Bring a pot of water to a boil. Gently add the eggs and cook for exactly 6 minutes for soft-boiled centers.
- Immediately transfer the eggs to an ice water bath to stop the cooking process. Let them cool completely, then carefully peel.
- In a medium bowl or container, combine the soy sauce, water, sugar, rice vinegar, sesame oil, minced garlic, green onions, chili pepper (if using), and sesame seeds.
- Place the peeled eggs into the marinade. Make sure they are fully submerged. Cover and refrigerate for at least 6 hours or overnight for best flavor.
- Serve the eggs halved over rice or noodles, or enjoy them as a snack. Store any leftovers in the marinade for up to 3 days.
Notes
- Use older eggs for easier peeling after boiling.
- Adjust chili pepper amount based on your heat preference.
- The eggs will darken and absorb more flavor the longer they marinate.
- Can be served cold or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Appetizer
- Method: Boiling, Marinating
- Cuisine: Korean
Nutrition
- Serving Size: 1 egg
- Calories: 110
- Sugar: 4g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 185mg
