Mayak Eggs (Korean Marinated Eggs)
Soy sauce marinated eggs
- Prep time
- 5 min
- Cook time
- 6 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6-8 eggs (room temperature)
- sesame oil (as needed)
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup honey (or rice syrup )
- 1/4 tsp black pepper
- 3 garlic cloves (minced)
- 2 green onions (chopped)
- 1 jalapeno (chopped)
- 1 red chili pepper (chopped)
- 1 tsp sesame seeds
- 1/4 cup cilantro (optional)
Instructions
- 1
In a pot, bring enough water to cover 6-8 eggs to a boil.Tip: if you have a hard time with peeling eggshells, try adding little salt and vinegar to the water.
- 2
Gently drop your eggs into the boiling water. For jammy yolks (soft boiled eggs), boil for 6 minutes. For hard boiled eggs, boil for 12 minutes.Tip: it's best if your water is not at a super rolling boil. That much heat and movement may cause the eggs to break and leak. A little breakage is ok, but if your egg starts to leak then the heat is too high.
- 3
Meanwhile, start chopping the garlic, green onion, chili peppers, and cilantro (if using). Mix all the marinade ingredients together into an air tight container.
- 4
Immediately place the eggs in an ice bath to stop the cooking until they have completely cooled, about 2-3 minutes.
- 5
Carefully peel the eggs. If you soft boiled them, they will be squishy to the touch, so be gentle.
- 6
Gently submerge the eggs in the marinade, then cover and refrigerate over night (in an air tight container).
- 7
When ready to eat, drizzle over a little sesame oil and serve with rice and roasted seaweed or furikake.