Description
A simple and flavorful recipe for marinated eggs that are salty, a little sweet, and perfect on rice or ramen.
Ingredients
Main Ingredients
- 6 to 10 pieces Eggs (Depending on how obsessed you are)
- 1/2 cup Soy sauce (Regular or low sodium)
- 1/2 cup Water (To mellow the saltiness)
- 2 to 3 tablespoons Sugar or honey (For gentle sweetness)
- 2 to 4 cloves Garlic, minced
- 2 to 3 stalks Green onions, sliced (A lot of them)
- 1 teaspoon Sesame seeds (Toasted if available)
- Optional heat: chopped chili, chili flakes, or gochugaru
Instructions
Cooking the Eggs
- Bring a pot of water to a steady boil.
- Lower the eggs in gently using a spoon to prevent cracking.
- Set a timer for 6 minutes and 30 seconds to 7 minutes and 30 seconds for jammy eggs or 8 to 9 minutes for fully set yolks.
- Once the timer goes off, move the eggs straight into an ice bath and let them chill for at least 8 to 10 minutes.
Making the Marinade
- In a container with a lid, mix the soy sauce, water, and sugar or honey.
- Add the minced garlic, sliced green onions, and sesame seeds.
- If desired, include optional spices like chopped chili, chili flakes, or gochugaru.
Marinating the Eggs
- Add the peeled eggs to the marinade, ensuring they are mostly covered.
- Close the lid and refrigerate. Flip the eggs once or twice while they marinate.
Notes
Mayak Eggs taste better if marinated overnight, but they can be eaten after a quick soak of 2 to 4 hours. Keep refrigerated and consume within 3 to 5 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack
- Cuisine: Korean