Soy Marinated Eggs (Korean Mayak Eggs)
Korean Mayak Eggs, also known as Soy Marinated Eggs, are a delicious and addictive snack or topping for rice dishes. Marinated in a flavorful soy-based mixture, these eggs are both savory and slightly sweet, making them a delightful addition to any meal.
Equipment
- 1 saucepan
- 1 bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 slotted spoon
- 1 airtight container
Ingredients
- 4 large eggs
- ½ cup soy sauce
- 2 tablespoons water
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 2 green onions chopped
- 1 teaspoon sesame seeds optional
Instructions
- Bring a saucepan of water to a boil. Once boiling, gently add the eggs using a slotted spoon.
- Boil the eggs for 6 minutes for a slightly runny yolk. If you prefer a firmer yolk, boil for an additional minute or two.
- While the eggs are cooking, prepare a bowl of ice water. Once the eggs are done, transfer them to the ice water to stop the cooking process. Let them cool for about 5 minutes.
- Carefully peel the cooled eggs and set them aside.
- In a bowl, whisk together the soy sauce, water, sugar, sesame oil, and rice vinegar until the sugar is dissolved.
- Place the peeled eggs in an airtight container and pour the marinade over them, ensuring they are fully submerged.
- Add chopped green onions and, if desired, sprinkle sesame seeds over the eggs.
- Seal the container and refrigerate for at least 2 hours or overnight for the best flavor.
- Serve the eggs as a snack, over rice, or as part of a Korean meal.
Notes
The longer you marinate the eggs, the more flavorful they will become. You can store the marinated eggs in the refrigerator for up to a week.
Adjust the seasoning by adding a bit of chili paste or garlic for extra flavor if desired.
These eggs pair well with a variety of dishes, including rice bowls and salads.