Mayak Eggs - Korean Marinated Eggs (EASY!)
Mayak eggs, also known as Korean marinated eggs, are eggs that are marinated in a blend of soy sauce, garlic, chili peppers, and sesame seeds. Sweet, savoury, and irresistible, these umami-packed gems will have you addicted, just as their name "drug eggs" suggests.
Yield: 6 eggs
Calories: 127kcal
Ingredients
- 6 large eggs
- ice cubes
- 1 tsp sesame oil | for serving
- 2 tbsp white vinegar (Note 1)
- 1 tbsp salt
marinade
- 120 ml water
- 120 ml soy sauce
- 1 tbsp rice vinegar
- 45 g sugar
- 2 cloves garlic , minced
- 1 tbsp toasted sesame seeds
- 2 spring onions , chopped
- 1 mild green chili pepper , sliced or chopped
- 1 mild red chili pepper , sliced or chopped
Instructions
- Make the marinade - In a bowl, combine water, soy sauce, rice vinegar, sugar and garlic. Mix together. Then add in toasted sesame seeds, spring onion and chili peppers.
- Cook the eggs - In a pot, bring water to a boil with salt and vinegar over medium-high heat (enough water to cover all eggs). Place the eggs in and cook uncovered for 6 minutes (Note 2).
- Immediately, transfer them to an ice water bath to stop them from cooking. Allow the eggs to cool completely (10 minutes). Then peel them carefully.
- In an airtight container, pour the marinade and add the eggs so that they are completely submerged in the marinade.
- Keep them in the refrigerator for at least 6 hours to overnight.
- Serve - to serve, place the eggs on top of a bowl of warm rice, drizzle a teaspoon of sesame oil and pour some of the marinade sauce (Note 3).
Notes
1. Salt and vinegar help peel the eggshells more easily afterwards. When eggs aren’t fully cooked, it can be harder to peel the shell without slightly damaging its surface.
2. Cooking time - cooking time may slightly vary depending on the type and strength of your stove. In general cooking time should vary between 6 and 6 ½ minutes. If you like your eggs a little more cooked, try cooking the eggs for about 7 minutes.
3. Serving - serve the eggs with a bowl of steamed rice and drizzle some sesame oil on top. The eggs are eaten cold, they do not need to be reheated.
4. Chili peppers - use the big ones (in Korea, we use Cheongyang chili peppers) which are milder. The small and spicier chili peppers are not appropriate to make mayak eggs unless you want your marinade and sauce extremely spicy.
Nutrition
Calories: 127kcal | Carbohydrates: 11g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 2365mg | Potassium: 148mg | Fiber: 1g | Sugar: 9g | Vitamin A: 349IU | Vitamin C: 13mg | Calcium: 49mg | Iron: 2mg
