Korean Marinated Eggs (Mayak Eggs)
Savory Korean marinated soft-boiled eggs soaked in a fragrant mixture of soy sauce, garlic, chili, and sesame oil - perfect as a banchan or served with rice.
Equipment
Ingredients
Ingredients
large eggs (large)
6 piece
onion (chopped)
0.25 piece
garlic (minced)
4 clove
green onion (chopped)
3 piece
red chili (chopped)
4 piece
Korean chili pepper (chopped)
1 piece
water
120 ml
soy sauce
120 ml
honey
80 ml
sesame oil
7.5 ml
white sesame seeds
10 g
Instructions
Boil the eggs
Bring water to a boil and cook eggs for exactly 6 minutes to achieve perfect soft-boiled texture.
Cool the eggs
Transfer eggs to ice bath for 15 minutes to stop cooking and make peeling easier.
Peel the eggs
Gently peel the cooled eggs and set aside while preparing the marinade.
Prepare the marinade
Combine all marinade ingredients in a bowl and stir until the honey is fully dissolved.
Marinate the eggs
Place peeled eggs in the marinade, ensuring they are fully submerged. Cover and refrigerate overnight.
Serve the eggs
Serve marinated eggs with steamed rice, drizzled with extra marinade.
Original recipe
Storage
Store eggs in the marinade for up to one week. The eggs will continue to develop flavor over time.
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