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Korean Mayak Eggs

Korean Mayak Eggs are a deliciously addictive snack featuring perfectly boiled eggs marinated in a tangy soy sauce mixture, ideal for any occasion.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Korean
Calories: 70
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 6 large large eggs
  • 1/2 cup soy sauce low-sodium option recommended
  • 1/4 cup water
  • 1 tablespoon sugar can substitute with honey or agave nectar
  • 2 green onions, chopped
  • 1 tablespoon sesame oil
  • 1 teaspoon minced garlic fresh is best
  • 1 teaspoon red pepper flakes optional for spice

Method
 

Cooking the Eggs
  1. Place the eggs in a pot, cover with water, and bring to a boil.
  2. Once boiling, reduce the heat and let them simmer for about 6-7 minutes for slightly soft yolks or 9-10 minutes for firmer yolks.
Preparing the Marinade
  1. While the eggs are cooking, whisk together the soy sauce, water, sugar, chopped green onions, sesame oil, minced garlic, and red pepper flakes in a bowl.
Cooling the Eggs
  1. Once cooked, transfer the eggs to a bowl of ice water for about 5 minutes to make peeling easier.
Soaking and Serving
  1. Remove the eggs from the ice water and peel them gently.
  2. Place the peeled eggs in a clean jar or container and pour the marinade over them.
  3. Let them soak for at least 4 hours in the refrigerator, or overnight if possible.
  4. Serve the eggs solo or sliced up as a salad topping or snack.

Notes

For quicker prep, you can use store-bought hard-boiled eggs. Leftover marinade can be used for marinating tofu or drizzling over veggies. If eggs don't peel easily, tap them gently on the counter before peeling.