Description
Marinated Korean Mayak Eggs are soft-boiled eggs soaked in a flavorful soy-based marinade with garlic, green onions, chili, and sesame. These addictive savory snacks feature jammy yolks with a sweet, salty, and slightly tangy profile perfect for serving over rice, noodles, or enjoying on their own.
Ingredients
Scale
Eggs
- 6 large eggs
Marinade
- 1/2 cup soy sauce
- 1/2 cup water
- 1 tablespoon rice vinegar
- 2 tablespoons honey or sugar
- 2 garlic cloves, minced
- 2 green onions, finely chopped
- 1 small chili pepper, thinly sliced (optional)
- 1 teaspoon sesame seeds
- 1 teaspoon toasted sesame oil
Instructions
- Boil the eggs: Bring a medium pot of water to a rolling boil. Gently lower the eggs into the boiling water using a slotted spoon to avoid cracking. Boil for 6–7 minutes for jammy yolks or up to 9 minutes for firmer centers.
- Cool the eggs: Immediately transfer the boiled eggs to an ice bath to halt cooking, letting them cool for 5–10 minutes. Once cooled, carefully peel the shells off the eggs.
- Prepare the marinade: In a bowl or jar, combine soy sauce, water, rice vinegar, honey (or sugar), minced garlic, chopped green onions, sliced chili (if using), sesame seeds, and toasted sesame oil. Stir thoroughly to blend all flavors evenly.
- Marinate the eggs: Submerge the peeled eggs fully in the marinade. Cover the container and refrigerate for at least 4 hours, preferably overnight, to allow the eggs to absorb maximum flavor.
- Serve: Slice the marinated eggs in half and serve over steamed rice, noodles, or enjoy as a savory snack. Spoon some of the marinade over the eggs for an extra burst of flavor.
Notes
- Mayak means “addictive” in Korean – these eggs truly live up to that name!
- Store the marinated eggs in the refrigerator for up to 4 days for best freshness.
- The marinade can be reused one or two times; always boil and cool it before reusing to maintain safety.
