Ingredients
For the Marinade
- 1/3 cup low-sodium soy sauce
- 1/3 cup water
- 3 tablespoons honey (or rice syrup)
- 1/4 teaspoon black pepper
- 2-3 cloves garlic, minced
- 2 green onions, chopped
- 1 jalapeno, chopped
- 1 red chili pepper, chopped
- 1 teaspoon sesame seeds
For the Eggs
- 6 large eggs, room temperature
- Toasted sesame oil, for serving
First, Make the Marinade
This dish is all about the marinade, so it’s best to get it ready first.
In an airtight container large enough to hold the eggs, combine all the marinade ingredients: the soy sauce, water, honey, black pepper, minced garlic, chopped green onions, chili peppers, and sesame seeds. Mix everything well.
Do not add the sesame oil to the marinade; it’s best drizzled on fresh right before eating, as it can develop a funky taste when it sits in the marinade for a long time.
Next, Cook and Peel the Eggs
Bring a pot of water to a boil. It’s best if the water is not at a super aggressive, rolling boil, as this can cause the eggs to crack.
Gently lower the room-temperature eggs into the boiling water. For a jammy yolk, boil for exactly 6 minutes. For a hard-boiled egg, boil for 12 minutes.
While the eggs are boiling, prepare an ice bath. As soon as the eggs are done, immediately transfer them to the ice bath to stop the cooking process. Let them cool for at least 2-3 minutes.
Carefully peel the eggs. If you’ve soft-boiled them, they will be squishy to the touch, so be gentle.
Finally, Marinate the Eggs
Gently place the peeled eggs into the container with the marinade, ensuring they are fully submerged.
Cover the container and refrigerate overnight, or for at least 8 hours.
When you’re ready to eat, serve an egg over a bowl of hot rice, drizzle with a little toasted sesame oil, and spoon some of the marinade and aromatics over the top.
Mayak Eggs (Korean Marinated Eggs)
Ingredients
For the Marinade
- 1/3 cup low-sodium soy sauce
- 1/3 cup water
- 3 tablespoons honey or rice syrup
- 1/4 teaspoon black pepper
- 2-3 cloves garlic minced
- 2 green onions chopped
- 1 jalapeno chopped
- 1 red chili pepper chopped
- 1 teaspoon sesame seeds
For the Eggs
- 6 large eggs room temperature
- Toasted sesame oil for serving
Instructions
- Mix soy sauce, water, honey, black pepper, minced garlic, green onions, jalapeno, chili pepper, and sesame seeds in container large enough for eggs.
- Bring water to gentle boil.
- Lower room temperature eggs into water and cook 6 minutes for jammy yolks.
- Transfer eggs to ice bath immediately; cool 3 minutes.
- Carefully peel eggs.
- Place peeled eggs in marinade, ensuring full submersion.
- Refrigerate 8 hours or overnight.
- Serve over rice with drizzle of toasted sesame oil and spooned marinade.
