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