Description
Korean Mayak Eggs are soft-boiled eggs marinated in a flavorful mixture of soy sauce, rice vinegar, honey, sesame oil, garlic, and chili. This popular Korean side dish offers tender eggs with a deliciously savory and slightly sweet marinade, perfect served over rice, noodles, or enjoyed on their own.
Ingredients
Scale
Eggs
- 6 large eggs
Marinade
- 1/4 cup soy sauce
- 1/4 cup water
- 2 tablespoons rice vinegar
- 1 tablespoon honey (or sugar)
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 green onion, finely chopped
- 1 red chili or Fresno pepper, thinly sliced (optional)
- 1 teaspoon sesame seeds
Instructions
- Boil Eggs: Bring a medium pot of water to a boil. Carefully add the eggs and boil for exactly 6 minutes to achieve soft-boiled yolks.
- Cool and Peel: Immediately transfer the eggs to an ice water bath and let them cool for 5–10 minutes. Gently peel the eggs and set aside.
- Prepare Marinade: In a medium bowl or container, combine soy sauce, water, rice vinegar, honey, sesame oil, minced garlic, chopped green onion, sliced chili pepper (if using), and sesame seeds. Stir well to mix all ingredients thoroughly.
- Marinate Eggs: Add peeled eggs to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to develop deeply.
- Serve: Serve the marinated eggs chilled or at room temperature, optionally spooning some marinade over the top. They pair beautifully over rice, noodles, or as a savory side dish.
Notes
- These eggs keep well in the refrigerator for up to 3 days.
- For firmer yolks, boil the eggs for 7 minutes instead of 6.
- You can double the marinade quantities if preparing more eggs.
- Use gluten-free soy sauce to make this recipe gluten-free.
- Adjust the chili pepper amount or omit it depending on your spice preference.
