Mayak Eggs (Korean Marinated Eggs)
Around the World in 80 Eggs: day 6
Mayak eggs, also known as Korean marinated eggs, are so good and addictive that they’re often called “drug eggs” (don’t worry, no actual drugs involved 😂). These flavour-packed eggs are marinated in a savoury, sweet, and garlicky soy sauce mixture, making them perfect to serve over rice for an easy, delicious meal.
Funny story: I used to live with a Korean guy who never cooked but lived off these eggs! His fridge was always stocked with a big Tupperware full of marinated eggs and nothing else lol but anyway...
Ingredients
- 8 eggs, or more if you want to make a bigger batch
- 200ml light soy sauce
- 200ml water
- 60g brown sugar
- 3 cloves garlic, minced
- 2 chillies, sliced
- Large handful of spring onions, chopped
- 1/2 tbsp sesame seeds
Pair it with
Instructions
1. Boil the eggs. For the perfect soft-centred eggs, or firmer if you prefer, here's how I do it:
- Bring a pot of water to a boil. While waiting, gently tap the eggs on a hard surface to crack the shell slightly. This helps with peeling later on.
- Once the water is boiling, carefully lower the eggs into the pot using a slotted spoon. Set a timer for 6-7 minutes if you want runny yolks (perfect for that soft-boiled texture) or 8-9 minutes for slightly firmer, jammier yolks.
- While the eggs are boiling, prepare an ice bath (a bowl of cold water with ice cubes, or an ice pack to save on wasted ice!)
- As soon as the timer goes off, immediately transfer the eggs to the ice bath. Let them sit for at least 5 minutes to stop the cooking process and make the eggs easier to peel.
- Once cooled, gently tap the eggs on a hard surface and peel them under running water for a clean, smooth peel.
2. Prepare the marinade: In a mixing bowl, combine the soy sauce, water, brown sugar, minced garlic, sliced chillies, chopped spring onions, and sesame seeds. Stir well until the sugar is fully dissolved.
3. Marinate the eggs: Place the peeled eggs into a container and pour the marinade over them, making sure the eggs are fully submerged. Cover the container and refrigerate for at least 6 hours, though for the best flavour, let them marinate overnight.
4. Serve: When you're ready to eat, serve the eggs over a bowl of steamed rice, drizzling some of the flavourful marinade on top. Slice the eggs in half for that gorgeous, soft yolk effect and tuck right in.
Note: these eggs can be kept in the fridge for up to 3-4 days, and they take on more flavour the longer the sit in the marinade.
Video demonstration
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