Description
Deliciously savory and slightly sweet Korean Mayak Eggs, marinated to perfection with soy sauce, honey, garlic, and chili. These marinated eggs feature a creamy yolk and a flavorful exterior, making them an irresistible snack or the perfect topping for rice and noodle dishes.
Ingredients
Scale
Eggs
- 4 large eggs
Marinade
- ½ cup low-sodium soy sauce
- ½ cup water
- 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 allow them to come to room temperature. Bring a pot of water to a rolling boil. Optionally, add a pinch of salt and 1 teaspoon of vinegar to the water to help with easier peeling later. Prepare an ice bath in a large bowl for cooling the eggs.
- Make the Marinade: While waiting for the water to boil, combine ½ cup water, ½ cup low-sodium soy sauce, ¼ cup honey or rice syrup, crushed garlic cloves, sliced green onions, sliced bird’s eye chili, and toasted sesame seeds in a container with a lid. Mix well and set aside.
- Cook the Eggs: Once the water is boiling, reduce heat to medium-high and gently lower the eggs into the pot using a slotted spoon. Simmer the eggs for 7-8 minutes depending on your desired yolk texture: 7 minutes for a creamy, jammy yolk or 8 minutes for a slightly firmer yolk.
- Cool the Eggs: Immediately remove the eggs from the boiling water and transfer them into the prepared ice bath. Allow the eggs to cool completely, which makes them easier to peel.
- Peel and Marinate: Once cooled, peel the eggs carefully to avoid damaging them. Place the peeled eggs into the marinade, ensuring they are fully submerged. Cover and marinate for at least 4 hours, or preferably overnight, to develop maximum flavor.
- Serve: Remove the marinated eggs from the marinade and enjoy them as a savory snack or serve over steamed rice for an authentic Korean touch.
Notes
- Adding vinegar to the boiling water helps to prevent the eggs from cracking and aids in easier peeling.
- Marinating overnight intensifies the flavor, but a minimum of 4 hours is sufficient for taste.
- Adjust the chili quantity based on your spice preference.
- These eggs are best consumed within 2-3 days for freshness.
- Use low-sodium soy sauce to control the saltiness of the marinade.
