Korean Mayak Eggs turn an everyday soft-boiled egg into a showstopper. With their golden, jammy centers and sweet, spicy, umami flavors, they’re addictive, to say the least.
Servings 12eggs
Course Breakfast, Main Course, Side Dish, Snack
Cuisine Asian, Korean
Ingredients
8-12eggs
½cupsoy sauce
½cupwater
½cupsugar
6clovesgarlicminced
1tablespoonginger powder
2tablespoonschili oil
2stalks green onionssliced
1tablespoonsesame seeds
Instructions
In a large bowl, combine soy sauce, water, sugar, minced garlic, ginger powder, chili oil, sliced green onions, and sesame seeds. Stir until the sugar is fully dissolved.
Bring a pot of water to a gentle boil. Carefully lower the eggs into the water and cook for 6½ minutes for soft, jammy centers.
Immediately transfer the eggs to a bowl of cold water to stop the cooking process. Gently crack and peel the eggs
Submerge peeled eggs in the marinade. Cover with plastic wrap and place a lid on top to ensure they stay fully submerged. Refrigerate for at least 6 hours or overnight.
