Description
Mayak Eggs are a delicious Korean-style marinated egg recipe with a savory and slightly sweet soy-based marinade infused with garlic, onion, and chili. These flavorful eggs are perfect as a side dish, snack, or to top off ramen and bibimbap bowls. The eggs are boiled, peeled, and then soaked in a fragrant marinade that infuses them with deep umami goodness and a hint of sweetness, making them incredibly addictive and easy to prepare.
Ingredients
Scale
Eggs
- 6 large eggs
- Vinegar (optional, for boiling eggs)
Marinade
- ¼ medium yellow onion, finely chopped (about ⅓ cup)
- 3 cloves garlic, minced (about 2 tablespoons)
- 1 stalk green onion, sliced
- 1 chili pepper, finely chopped or sliced (optional for spice)
- 1 tablespoon toasted sesame seeds
- 10 tablespoons soy sauce (½ cup + 2 tablespoons), low sodium preferred
- 5 tablespoons honey (rice syrup or corn syrup can be used as a substitute)
- ¼ cup water
Instructions
- Boil the eggs: Place the eggs in a pot and cover with water. Add a splash of vinegar if desired to help with peeling. Bring to a boil over medium-high heat, then reduce heat and simmer for 7 minutes for slightly runny yolks or 9 minutes for fully set yolks. Immediately transfer eggs to an ice bath to cool and stop cooking.
- Peel the eggs: Once cooled, gently tap and peel the eggs under running water to remove the shells without damaging the surface.
- Prepare the marinade: In a bowl, combine the finely chopped yellow onion, minced garlic, sliced green onions, chopped chili pepper (if using), toasted sesame seeds, soy sauce, honey, and water. Whisk together until the honey is fully dissolved and the marinade is well mixed.
- Marinate the eggs: Place the peeled eggs in a sealable container or zip-top bag and pour the marinade over the eggs, ensuring they are fully submerged. Seal and refrigerate for at least 12 hours, ideally 24 hours, to allow the flavors to penetrate the eggs deeply.
- Serve: Remove eggs from the marinade, slice in half if desired, and enjoy as a tasty snack, or add them as a flavorful topping to noodle dishes and rice bowls.
Notes
- Use low sodium soy sauce to control saltiness in the marinade.
- Adding vinegar to the boiling water helps with easier peeling of eggs.
- Marinate eggs for at least 12 hours to develop good flavor, but 24 hours is best.
- Adjust chili pepper quantity based on your preference for spice.
- Store marinated eggs in the refrigerator and consume within 3-4 days for best freshness.
Keywords: Mayak Eggs, Korean marinated eggs, soy sauce eggs, Korean side dish, marinated boiled eggs, savory snack