Go Back
Delicious Korean Mayak Eggs served in a bowl with flavorful seasoning.

Korean Mayak Eggs

Korean Mayak Eggs are a delightful combination of sweet and savory flavors, perfect for brunch or as a snack any time of the day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 hours
Servings: 6 eggs
Course: Brunch, Snack
Cuisine: Korean
Calories: 70
Ingredients Method Notes

Ingredients
  

Eggs and Marinade
  • 6 large large eggs Fresh eggs peel better than older ones.
  • 1 cup soy sauce For that umami goodness.
  • 1/3 cup water
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar Adjust to taste.
  • 2 cloves garlic, thinly sliced
  • 2 stalks green onions, chopped
Optional Garnish
  • sesame seeds For garnish.
  • sesame oil For drizzle and additional flavor.

Method
 

Cooking the Eggs
  1. Bring a pot of water to a gentle boil. Carefully lower in your eggs and boil for 7-8 minutes.
  2. If you prefer a runny yolk, reduce the boiling time by one minute.
Cooling the Eggs
  1. Quickly transfer the eggs to an ice bath to stop the cooking process.
Preparing the Marinade
  1. Whisk together the soy sauce, water, rice vinegar, sugar, garlic, and green onions in a bowl.
Peeling the Eggs
  1. Once cool enough to handle, gently peel the eggs to ensure a smooth presentation.
Marination
  1. Place the eggs in a sealed container and pour the marinade over them.
  2. Let them soak in the fridge for at least 6 hours, ideally overnight.
Serving
  1. Slice the eggs in half and sprinkle with sesame seeds and a drizzle of sesame oil before serving.

Notes

Feel free to add chili peppers for some heat or substitute with coconut aminos for a soy-free alternative. Leftover marinade can be used as a dressing for salads.