Mayak Eggs (Korean Marinated Soft-Boiled Eggs) Recipe

Introduction

Mayak Eggs are a flavorful Korean-style marinated egg, perfect as a snack or a savory addition to meals. Soft-boiled and soaked in a spicy, sweet, and salty marinade, these eggs burst with a unique umami taste that’s irresistible.

Ingredients

• 6 eggs
• 2 teaspoons salt
• 2 tablespoons white vinegar
• 1/2 cup soy sauce
• 1/2 cup water
• 1/3 cup honey
• 1/4 small yellow onion, diced (about 1/4 cup)
• 4 garlic cloves, minced
• 2 stalks scallions, minced
• 1 Korean red pepper, sliced
• 1 serrano pepper, sliced
• 1 tablespoon toasted sesame seeds

Instructions

1. Step 1: Soft boil the eggs. In a medium saucepan, bring water to a boil with salt and vinegar. Using a spider strainer or slotted spoon, carefully lower the eggs into the water. Ensure the eggs are fully submerged. Simmer over medium heat for 6 minutes if using room-temperature eggs, or 7 minutes if using eggs straight from the refrigerator.
2. Step 2: Chill the eggs. Remove the eggs from the hot water and transfer them to a bowl of cold water. Let them sit for about 10 minutes or until completely cooled. Then gently peel the eggs under running water to remove the shells easily.
3. Step 3: Prepare the marinade. In a mixing bowl, combine soy sauce, water, honey, diced onion, minced garlic, minced scallions, sliced Korean red pepper, sliced serrano, and toasted sesame seeds. Stir well to blend all the flavors.
4. Step 4: Marinate the eggs. Place the peeled eggs in an airtight container and pour the marinade over them until fully submerged. Refrigerate the eggs for at least 6 hours, preferably overnight, to allow the flavors to deepen.
5. Step 5: Serve. Enjoy the Mayak Eggs chilled, either as a tasty snack or alongside freshly cooked rice with a spoonful of the marinade drizzled on top.

Tips & Variations

• Use room-temperature eggs for more consistent cooking times and easier peeling.
• Add a splash of rice vinegar to the marinade for a tangier flavor.
• Adjust the amount of honey or chili peppers to balance sweetness and heat to your preference.
• For a nuttier aroma, toast the sesame seeds lightly before adding them to the marinade.

Storage

Store the marinated eggs in an airtight container in the refrigerator. They will keep well for up to one week. Keep the eggs submerged in the marinade to maintain flavor and texture. Reheat is not necessary; these eggs are best enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of chili peppers?

Yes, you can substitute Korean red pepper and serrano with other spicy peppers like jalapeños or Thai chilies depending on your heat preference.

How do I know when the eggs are perfectly soft-boiled?

Once boiled for 6–7 minutes, the whites should be fully set while the yolk remains creamy and slightly runny. Timing and egg size can affect this, so it may help to test one before marinating all.

Mayak Eggs (Korean Marinated Soft-Boiled Eggs) Recipe

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Mayak Eggs are a popular Korean appetizer featuring soft-boiled eggs marinated in a flavorful mixture of soy sauce, honey, garlic, onions, and spicy peppers. The result is a savory, slightly sweet, and spicy egg dish perfect as a side or snack, especially when served over fresh rice.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 6 hours 20 minutes (including marinating)
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Eggs

• 6 eggs
• 2 teaspoons salt
• 2 tablespoons white vinegar

Marinade

• 1/2 cup soy sauce
• 1/2 cup water
• 1/3 cup honey
• 1/4 small yellow onion, diced (about 1/4 cup)
• 4 garlic cloves, minced
• 2 stalks scallions, minced
• 1 Korean red pepper, sliced
• 1 serrano pepper, sliced
• 1 tablespoon toasted sesame seeds

Instructions

1. Soft boil the eggs: In a medium saucepan, bring water to a boil with salt and vinegar. Using a slotted spoon or spider strainer, carefully lower the eggs into the boiling water, ensuring they are fully submerged. Simmer the eggs on medium heat for 6 minutes if they are at room temperature, or 7 minutes if they are refrigerated, maintaining a gentle boil throughout.
2. Chill and peel the eggs: Remove the eggs from the water and place them into a cool water bath for 10 minutes or until fully cooled. Once cooled, gently peel the eggs, being careful to keep them intact.
3. Prepare the marinade: In a mixing bowl, combine the soy sauce, water, honey, diced onion, minced garlic, minced scallions, sliced Korean red pepper, sliced serrano pepper, and toasted sesame seeds. Stir well to blend all flavors.
4. Marinate the eggs: Place the peeled eggs in an airtight container and pour the marinade mixture over them, ensuring they are fully covered. Refrigerate and allow the eggs to marinate for at least 6 hours, preferably overnight, to develop full flavor. The eggs can be stored in the marinade for up to one week.
5. Serve: Enjoy the marinated Mayak Eggs with freshly cooked rice, spooning some marinade over the eggs for enhanced flavor and a drizzle of any remaining sauce as desired.

Notes

• Use room temperature eggs for consistent cooking time and texture.
• Adjust the amount of spicy peppers according to your spice preference.
• Marinating overnight enhances the flavor intensity.
• The marinade can be reused once by boiling it to sanitize before adding fresh eggs.
• Store the marinated eggs in an airtight container in the refrigerator for up to 7 days.

Keywords: Mayak Eggs, Korean marinated eggs, soy sauce eggs, spicy eggs, appetizer, Korean recipe, soft boiled eggs