Mayak Eggs (Korean Marinated Eggs)

Ingredients

• 6 large eggs at room temperature

Marinade

• 1 tbsp each salt and white vinegar for boiling the eggs
• green onions, seaweed flakes, and/or sesame oil for garnish, optional

Marinade

• 1/2 cup soy sauce
• 1/2 cup water
• 1/4 cup honey corn syrup, oligo syrup, or your choice of liquid sweetener
• 1/4 medium onion diced
• 1 green onion diced
• 3 cloves garlic minced
• 2 chili pepper diced
• 1 tbsp toasted sesame seeds

Directions

Key ingredients

Honey · Soy Sauce

1. In a bowl or a container, add the marinade ingredients and mix to combine, ensuring all the honey is scraped from the bottom.
2. Add vinegar and salt to a pot of boiling water. Reduce the heat and gently place each egg into the water. Simmer for 6 minutes (or 10 minutes for hard-boiled eggs). Prepare a large bowl of ice water.
3. When the timer goes off, immediately transfer the eggs to the ice water bath. Allow the eggs to cool completely, for at least 5-10 minutes.
4. Gently peel the eggs and add them to the marinade. Cover tightly and store in the refrigerator overnight, or at least 6 hours.
5. To serve, place the egg over a bed of rice and garnish with green onion, seaweed flakes, and/or sesame oil to your preference. These eggs serve as an excellent garnish over a bowl of noodles as well. Enjoy!

Notes

These marinated eggs will last about 3-4 days in the fridge.

Any leftover marinade can be used for stir-frying vegetables, meats, or noodles. The sauce is very versatile, so you can also use it to add flavor to any of your other dishes.