Description
Creamy soft-boiled eggs marinated in a savory-sweet-spicy soy-based sauce, Mayak eggs are a Korean favorite perfect for snacking, rice bowls, or ramen toppings.
Ingredients
6 large eggs
Vinegar (optional, for boiling)
¼ medium yellow onion, finely chopped (about ⅓ cup)
3 cloves garlic, minced (about 2 Tbsp)
1 stalk green onion, sliced
1 chili pepper, finely chopped or sliced (optional)
1 Tbsp toasted sesame seeds
10 Tbsp soy sauce (¼ cup + 2 Tbsp; low sodium preferred)
5 Tbsp honey (or rice syrup or corn syrup)
¼ cup water
Instructions
- Bring a pot of water to boil. Gently add eggs and boil for 6 minutes. Optionally add 2 Tbsp vinegar per 5 cups water for easier peeling.
- Transfer boiled eggs immediately to an ice bath to cool completely.
- In a bowl, mix chopped onion, garlic, green onion, chili pepper, sesame seeds, soy sauce, honey, and water.
- Once eggs are cooled, gently peel them.
- Place eggs in an airtight container and pour the marinade over, ensuring eggs are fully submerged. Use plastic wrap to weigh down if needed.
- Refrigerate for at least 6 hours, ideally overnight, to marinate thoroughly.
- Serve chilled or at room temperature with rice, a drizzle of sesame oil, and some marinade.
Notes
- For less spice, omit or reduce the chili pepper.
- Use gluten-free soy sauce for a gluten-free version.
- Eggs are best enjoyed within 4 days.
- Marinate at least 6 hours, but overnight yields best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Side Dish
- Method: Marinated
- Cuisine: Korean
Nutrition
- Serving Size: 1 egg
- Calories: 90
- Sugar: 5g
- Sodium: 550mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 185mg
