Mayak Eggs Recipe (Korean Marinated Soy Sauce Eggs)
Simple ingredients, big flavour. These Korean Mayak Eggs transform humble boiled eggs into a sweet, savoury, and dangerously addictive side dish you'll want to keep in your fridge at all times.
Ingredients
- 6 pcs large eggs
- 1/2 cup soy sauce
- 1/2 cup water
- 1/2 cup sugar
- 2 stalks green onions thinly chopped
- 2 pcs long red chillies thinly chopped
- 4 cloves garlic grated
- 1 tbsp sesame seeds
- 1/2 tbsp sesame oil
- roasted seaweed optional for garnish
Instructions
Boiling the eggs
- In a saucepan, pour in 1 litre of water (or enough to fully cover the eggs). Bring it to a boil over medium-high heat.
- Gently lower the eggs into the boiling water using a spoon and give them a gentle stir. Let them cook uncovered for exactly 7 minutes.
- After 7 minutes, immediately rinse the eggs in cold water to let them cool down a bit.
- Let the eggs chill in an ice bath for 5 to 10 minutes before peeling them.
I like to give the eggs a gentle stir at the beginning because it helps distribute the heat more evenly around them.
The eggs I used were from the fridge, and this is the cooking time that I noticed creates a jammy yolk.
Before, I would immediately put my eggs in an ice bath, but since I have limited ice, the water would quickly become room temperature. So, if you’re like me, I suggest rinsing the eggs first to help cool down the residual heat.
This helps loosen the shell, making the eggs much easier to peel. The sudden temperature change causes the egg to contract slightly, creating a small gap between the shell and the egg white so the shell comes off more easily.
Marinade
- Chop the chillies and green onions thinly, similar to how you would prepare them for a garnish.
- In a container with a lid, add the soy sauce, sugar, water, chillies, green onions, grated garlic, sesame seeds, and sesame oil.
- Mix well and adjust to taste.
You can remove the seeds from the chilli if you want to reduce the heat.
You can add 1 tbsp of sugar if you prefer it a little sweeter.
Assembly
- Add the peeled eggs to the marinade.
- Let the eggs marinate for 12 to 24 hours.
- Enjoy with hot rice and seaweed for garnish!
Tip: If your eggs are not completely submerged, you can place a paper towel on top to cover them completely. This will help marinate the entire surface of the eggs evenly.
For the best flavour and texture, consume within 3 days. As the eggs sit in the marinade, the salt and other ingredients can gradually alter their texture (I learned my lesson).