Korean Marinated Eggs (Mayak Eggs)
Korean Marinated Eggs (Mayak Eggs)
Ingredients
For Soft-Boiling the Eggs
- as needed water, for boiling
- 1 tablespoon vinegar
- 1/2 tablespoon salt
- 4 eggs
- as needed ice water, for cooling
For the Marinade
- 1/3 cup soy sauce, or 4 tablespoons light soy sauce + 1 1/2 tablespoons dark soy sauce
- 1/3 cup water
- 1/2 tablespoon sesame oil
- 2 1/2 tablespoons honey, or maple syrup
- 1/3 cup scallions, finely sliced
- 1/3 cup onion, finely sliced
- 1/3 cup cucumbers, finely diced
- 4 garlic, cloves, minced
- 3 teaspoons gochugaru, or regular chili flakes
- 2 tablespoons chilies, chopped (red or green, or a combination)
- 1 tablespoon sesame seeds
Instructions
- 1
Bring a pot of water to a rolling boil. Add 1 tablespoon of vinegar and 1/2 tablespoon of salt to the boiling water.
⏱️ 5 min
- 2
Lower the heat to a gentle simmer. Carefully add the 4 eggs into the simmering water. A spider strainer can be used to gently lower the eggs to prevent cracking.
⏱️ 1 min
- 3
Allow the eggs to simmer for precisely 6 minutes. Set a timer to ensure jammy yolks.
⏱️ 6 min
- 4
Immediately remove the eggs from the hot water and transfer them into a bowl filled with ice water. Let the eggs cool down completely in the ice water before peeling them. This helps stop the cooking process and makes peeling easier.
⏱️ 10 min
- 5
In a medium bowl, whisk together 1/3 cup of soy sauce (or the light and dark soy sauce combination), 1/3 cup of water, 1/2 tablespoon of sesame oil, and 2 1/2 tablespoons of honey or maple syrup.
⏱️ 3 min
- 6
Add the remaining marinade ingredients to the bowl: 1/3 cup of finely sliced scallions, 1/3 cup of finely sliced onion, 1/3 cup of finely diced cucumbers, 4 minced garlic cloves, 3 teaspoons of gochugaru (or regular chili flakes), 2 tablespoons of chopped chilies, and 1 tablespoon of sesame seeds. Stir all the marinade ingredients together thoroughly until well combined. Taste and adjust seasonings as desired.
⏱️ 5 min
- 7
Add the peeled soft-boiled eggs to the prepared marinade. Ensure that the eggs are completely submerged in the marinade to soak in all the flavors. Gently stir them around to coat.
⏱️ 2 min
- 8
Cover the bowl with a lid or cling film and refrigerate the marinated eggs for 6-8 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 480 min
- 9
Serve the marinated eggs over a bed of steamed rice. Drizzle plenty of the leftover marinade on top of the eggs and rice. Garnish with additional scallions or sesame seeds if desired. For a beautiful presentation, cut the eggs in half to reveal their jammy yolks.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Marinated Eggs (Mayak Eggs)
For Soft-Boiling the Eggs
- as needed water, for boiling
- 1 tablespoon vinegar
- 1/2 tablespoon salt
- 4 eggs
- as needed ice water, for cooling
For the Marinade
- 1/3 cup soy sauce, or 4 tablespoons light soy sauce + 1 1/2 tablespoons dark soy sauce
- 1/3 cup water
- 1/2 tablespoon sesame oil
- 2 1/2 tablespoons honey, or maple syrup
- 1/3 cup scallions, finely sliced
- 1/3 cup onion, finely sliced
- 1/3 cup cucumbers, finely diced
- 4 garlic, cloves, minced
- 3 teaspoons gochugaru, or regular chili flakes
- 2 tablespoons chilies, chopped (red or green, or a combination)
- 1 tablespoon sesame seeds
Instructions
- 1
Bring a pot of water to a rolling boil. Add 1 tablespoon of vinegar and 1/2 tablespoon of salt to the boiling water.
⏱️ 5 min - 2
Lower the heat to a gentle simmer. Carefully add the 4 eggs into the simmering water. A spider strainer can be used to gently lower the eggs to prevent cracking.
⏱️ 1 min - 3
Allow the eggs to simmer for precisely 6 minutes. Set a timer to ensure jammy yolks.
⏱️ 6 min - 4
Immediately remove the eggs from the hot water and transfer them into a bowl filled with ice water. Let the eggs cool down completely in the ice water before peeling them. This helps stop the cooking process and makes peeling easier.
⏱️ 10 min - 5
In a medium bowl, whisk together 1/3 cup of soy sauce (or the light and dark soy sauce combination), 1/3 cup of water, 1/2 tablespoon of sesame oil, and 2 1/2 tablespoons of honey or maple syrup.
⏱️ 3 min - 6
Add the remaining marinade ingredients to the bowl: 1/3 cup of finely sliced scallions, 1/3 cup of finely sliced onion, 1/3 cup of finely diced cucumbers, 4 minced garlic cloves, 3 teaspoons of gochugaru (or regular chili flakes), 2 tablespoons of chopped chilies, and 1 tablespoon of sesame seeds. Stir all the marinade ingredients together thoroughly until well combined. Taste and adjust seasonings as desired.
⏱️ 5 min - 7
Add the peeled soft-boiled eggs to the prepared marinade. Ensure that the eggs are completely submerged in the marinade to soak in all the flavors. Gently stir them around to coat.
⏱️ 2 min - 8
Cover the bowl with a lid or cling film and refrigerate the marinated eggs for 6-8 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 480 min - 9
Serve the marinated eggs over a bed of steamed rice. Drizzle plenty of the leftover marinade on top of the eggs and rice. Garnish with additional scallions or sesame seeds if desired. For a beautiful presentation, cut the eggs in half to reveal their jammy yolks.
⏱️ 2 min