Mayak Eggs

Mayak Eggs

from takestwoeggs.com
372 min
3 servings

Sweet and spicy, soy garlic marinated, jammy mayak eggs (마약계란) are a delicious Korean banchan to spice up your rice bowl. These soy marinated eggs are trending because they are dangerously addicting.

Ingredients

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

Directions

  1. 1

    Soft boil the eggs. In a medium saucepan, bring water to a boil and mix in the salt and vinegar. Using a spider strainer or slotted spoon, carefully lower the eggs into the water. Make sure the water completely covers the eggs. Simmer the eggs on medium heat for 7 minutes over a gentle boil.

  2. 2

    Ice bath. Remove the eggs and place them in a water bath for at least 5 minute or until cooled. Remove the shells.

  3. 3

    Mayak Marinade. In a mixing bowl, mix together the soy sauce, water, honey, diced onion, minced garlic, minced scallions, sliced korean pepper, sliced jalapeno and toasted sesame seeds.

  4. 4

    Marinate. Add the eggs in an airtight container and pour the marinade on top. Marinate the eggs in the refrigerator for a minimum of 6 hours but preferably overnight. It should last up to a week in the marinade.

  5. 5

    Serve. Enjoy the Korean marinated eggs with freshly cooked rice, a spoonful of the marinade and a drizzle of sesame oil.