These Korean Mayak Eggs are savory, slightly sweet, garlicky, and packed with umami flavor. The name "Mayak" means "addictive" in Korean, and after one bite it's easy to understand why. Serve them over hot rice, ramen, grain bowls, or enjoy them straight from the refrigerator as a high-protein snack.
Ingredients:
- 12 large eggs
- 1 cup (290g) soy sauce
- 3/4 cup + 4 tsp. (200g) water
- 3 Tbsp. (45g) mirin
- 1/3 cup (140g) honey
- 1 1/2 Tbsp. (10g) Gochugaru flakes
- 30-40g fresh chilis, finely sliced (2 green and 2 red)
- 1/2 cup (90g) onion, finely diced
- 4-5 (30g) green onion stalks
- 2 tsp. (10g) minced garlic
- 2 Tbsp. (20g) toasted sesame seeds
- 1 Tbsp. (14g) sesame oil
Bring a pot of water to a rolling boil. Carefully lower the eggs into the water and cook for 6½ to 7 minutes for jammy yolks.
Immediately transfer the eggs to an ice bath and let them cool for 10 minutes. Peel the eggs and set aside.
In a large container with a lid, combine the soy sauce, water, mirin, and honey. Stir until the honey is completely dissolved.
Add the diced onion, green onions, garlic, red chili, green chili, gochugaru, sesame seeds, and sesame oil. Stir well.
Gently place the peeled eggs into the marinade. Make sure the eggs are mostly submerged.
Cover and refrigerate for at least 12 hours, preferably 24 hours.
Serve over hot steamed rice with a spoonful of the marinade, onions, and peppers, or eat right out of the fridge! Garnish with additional sesame seeds and green onions if desired. Enjoy!
Store the eggs in the marinade in the refrigerator for up to 4 days.
Notes
- 24 hours of marinating produces the best flavor.
- For a milder version, reduce the gochugaru to 1 tablespoon.
- The leftover marinade is excellent spooned over rice.