If you’ve been craving a deliciously unique treat, Korean Marinated Eggs, also known as Mayak Eggs, are your answer! These irresistible bites are a perfect fusion of flavors that will elevate any meal or make for a delightful snack.
🕒 Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min
Ingredients List:
- 6 large eggs
- 1/2 cup soy sauce
- 1/4 cup water
- 2 tablespoons sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional)
- 2 green onions, chopped for garnish
- Sesame seeds for garnish (optional)
Step-by-Step Instructions:
- Boil the Eggs: In a saucepan, bring water to a rolling boil. Gently lower the eggs into the boiling water and let them cook for 6-7 minutes for a medium-soft yolk. For fully hard-boiled eggs, cook for an additional 2 minutes.
- Tip: Use a slotted spoon for easy transfer of the eggs.
- Prepare an Ice Bath: While the eggs are boiling, prepare a bowl of ice water. This will help stop the cooking process and make peeling easier.
- Cool the Eggs: Once the eggs are done boiling, transfer them immediately into the ice bath. Allow them to cool for about 5 minutes.
- Peel the Eggs: Carefully peel the eggs under running water to help remove the shells without damaging the egg whites. Pat the peeled eggs dry with a paper towel.
- Make the Marinade: In a bowl, whisk together the soy sauce, water, sugar, rice vinegar, sesame oil, minced garlic, and red pepper flakes (if using) until the sugar is dissolved.
- Marinate the Eggs: Place the peeled eggs in a zip-top bag or a shallow container. Pour the marinade over the eggs, ensuring they’re completely submerged. Seal the bag or cover the container.
- Refrigerate: Let the eggs marinate in the refrigerator for at least 4 hours, or overnight for maximum flavor.
- Serving the Eggs: When ready to serve, remove the eggs from the marinade and slice them in half. Sprinkle with chopped green onions and sesame seeds before enjoying.
Pro Tips Section:
- Storage: Store any leftover marinated eggs in the fridge in an airtight container, they will keep well for up to a week.
- Egg Swaps: You can use quail eggs for a bite-sized twist on this recipe. Just adjust the cooking time accordingly.
- Meal Prep: These marinated eggs are perfect for meal prep! Enjoy them on rice bowls, salads, or as a quick snack throughout the week.
Nutrition Info Table + Disclaimer:
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|————–|———-|———|——-|—–|——–|——–|
| 1 plate | 420 | 18g | 35g | 22g | 4g | 6g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Print
Korean Marinated Eggs – Mayak Eggs
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Korean Marinated Eggs, also known as Mayak Eggs, are deliciously unique bites that elevate any meal or make for a delightful snack.
Ingredients
Scale
- 6 large eggs
- 1/2 cup soy sauce
- 1/4 cup water
- 2 tablespoons sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional)
- 2 green onions, chopped for garnish
- Sesame seeds for garnish (optional)
Instructions
- In a saucepan, bring water to a rolling boil. Gently lower the eggs into the boiling water and cook for 6-7 minutes for medium-soft yolk. For fully hard-boiled eggs, cook for an additional 2 minutes.
- While the eggs are boiling, prepare a bowl of ice water for an ice bath.
- Transfer the eggs to the ice bath immediately after boiling and let cool for about 5 minutes.
- Peel the eggs under running water to help remove the shells and pat dry with a paper towel.
- In a bowl, whisk together soy sauce, water, sugar, rice vinegar, sesame oil, minced garlic, and red pepper flakes (if using) until the sugar is dissolved.
- Place the peeled eggs in a zip-top bag or shallow container and pour the marinade over, ensuring they’re submerged. Seal or cover.
- Refrigerate for at least 4 hours, or overnight for maximum flavor.
- When ready to serve, remove the eggs from the marinade, slice in half, and sprinkle with green onions and sesame seeds before enjoying.
Notes
Store any leftover marinated eggs in an airtight container in the refrigerator for up to a week. Quail eggs can be used for a bite-sized twist on this recipe.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Boiling, Marinating
- Cuisine: Korean
Nutrition
- Serving Size: 1 egg
- Calories: 420
- Sugar: 6g
- Sodium: 1000mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 550mg
