Go Back

Mayak Eggs

These beautifully marinated eggs are quick to whip up and full of flavor, perfect for a satisfying snack or appetizer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 4 hours
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Korean
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large eggs
  • 1/2 cup soy sauce Lower sodium options like tamari or coconut aminos can be used as substitutes.
  • 1/2 cup water
  • 1 tablespoon gochugaru Adjust based on your spice tolerance.
  • 1 tablespoon sugar
  • 1 clove garlic, minced
  • 1 piece green onion, sliced For garnish.
  • to taste sesame seeds For garnish.

Method
 

Preparation
  1. Bring a pot of water to a gentle boil.
  2. Add the eggs and cook for about 6-7 minutes for a soft, gooey center.
  3. Plunge the cooked eggs into an ice bath to stop the cooking.
Marinade Preparation
  1. In a bowl, whisk together the soy sauce, water, gochugaru, sugar, and minced garlic.
Peeling and Soaking
  1. Once the eggs are cool, gently tap them to crack the shell and peel them.
  2. Place the peeled eggs into the marinade, ensuring they are fully submerged.
  3. Use a small plate to weigh them down if needed.
Marination
  1. Let the eggs soak in the marinade for at least 4 hours, or overnight for more flavor.
Serving
  1. Once marinated, serve the eggs with a sprinkle of sliced green onions and sesame seeds.

Notes

Experiment with flavors by adding ginger or vinegar to the marinade. Store leftovers in the fridge for up to a week.