Description
Mayak Eggs are a Korean delicacy featuring soy-marinated eggs with jammy centers. This easy recipe combines perfectly boiled eggs with a flavorful soy-based marinade that infuses the eggs with savory, sweet, and umami notes. Ideal as an appetizer or snack, these eggs can be served cold or at room temperature and are perfect for enhancing rice or noodle dishes.
Ingredients
Scale
Eggs
- 6 large eggs
Marinade
- 1/2 cup soy sauce
- 1/2 cup water
- 2 tablespoons rice vinegar
- 1 tablespoon honey (or sugar)
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 2 green onions, thinly sliced
- 1 red chili, sliced (optional)
- 1 tablespoon toasted sesame seeds
Instructions
- Boil the Eggs: Bring a pot of water to a rolling boil. Gently add the 6 large eggs and boil for exactly 6 minutes to achieve jammy yolk centers.
- Cool the Eggs: Prepare an ice water bath. Once the eggs finish boiling, immediately transfer them to the ice water to cool for 5–10 minutes. This stops the cooking process and makes peeling easier.
- Peel the Eggs: Carefully peel the cooled eggs, ensuring the whites stay intact for best texture in the marinade.
- Prepare the Marinade: In a container or jar, combine soy sauce, water, rice vinegar, honey, sesame oil, minced garlic, sliced green onions, red chili (if using), and toasted sesame seeds. Stir well to fully incorporate all flavors.
- Marinate the Eggs: Submerge the peeled eggs completely in the marinade so they are fully covered. Cover the container and refrigerate for at least 6 hours, preferably overnight, to allow the eggs to absorb the flavors deeply.
- Serve: Remove the marinated eggs from the fridge and serve cold or at room temperature. They are excellent over rice, noodles, or enjoyed as a flavorful snack. Spoon some of the marinade over the eggs for extra taste.
Notes
- These Korean-style soy-marinated eggs keep well for 3–4 days refrigerated, making them perfect for meal prep.
- Adjust the amount of red chili to suit your preferred spice level or omit for a milder version.
- Use tamari instead of soy sauce if you need a gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: Korean
