Soy Marinated Eggs (Korean Mayak Eggs)
Korean Mayak Eggs are savory, marinated eggs that are perfect as a side dish, snack, or garnish. They are known for their rich flavor and are quite addictive, hence the name "Mayak," which means "addictive" in Korean.
Equipment
- 1 small saucepan
- 1 whisk
- 1 bowl
- 1 jar or airtight container for marinating
Ingredients
- 4 large eggs
- ½ cup soy sauce
- ¼ cup water
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon minced garlic
- 1 teaspoon sesame oil
- 1 teaspoon chopped green onions for garnish
- 1 teaspoon sesame seeds optional, for garnish
Instructions
- Place the eggs in a saucepan and cover them with water. Bring the water to a boil over medium heat. Once boiling, cover the saucepan, remove it from heat, and let it sit for 10 minutes.
- Transfer the eggs to an ice bath to cool for about 5-10 minutes. Once cooled, gently tap the eggs on a hard surface to crack and peel them.
- In a bowl, whisk together the soy sauce, water, rice vinegar, sugar, minced garlic, and sesame oil until the sugar is dissolved.
- Place the peeled eggs in a jar or airtight container, pouring the marinade over the eggs. Ensure the eggs are fully submerged in the marinade.
- Seal the container and refrigerate for at least 12 hours, preferably 24 hours for best flavor.
- Once marinated, remove the eggs from the container and slice them in half. Sprinkle with chopped green onions and sesame seeds before serving.
Notes
For a spicier version, consider adding red pepper flakes to the marinade. These eggs pair well with rice, noodles, or can be enjoyed as a standalone snack. The marinated eggs can be stored in the refrigerator for up to 3 days.