Featuring soft-boiled eggs and crunchy vegetables marinated in a flavorful sauce, these mayak eggs make for a quick and easy meal.
Mayak Eggs (Makes: 6)
Ingredients:
- 6 cups (1,440ml) water
- 6 large eggs
- 1-2 green onions
- 1 green chili pepper
- 1 mild red chili pepper (optional), for color
- 1/4 yellow onion
Marinade:
- 1/2 cup (120ml) soy sauce
- 1/2 cup (120ml) water
- 2 tbsp sugar
- 1 tbsp minced garlic
- 1 tbsp white vinegar
- 1/2 tbsp toasted sesame oil
- 1 tbsp toasted sesame seeds
- 1/4 tsp black pepper
Instructions:
MAKE SOFT-BOILED EGGS
1. Fill your pot with 6 cups (1,440ml) of water. Bring it to a boil.
2. Once it starts boiling, reduce the heat to low. Carefully lower in the eggs and stir them around. Cook for 7 minutes, uncovered. (If you prefer hard-boiled eggs, cook for 11 to 12 minutes.)
3. Put them in an ice-water bath and let cool. Peel and set aside.
MAKE MARINADE
1. Thinly slice the green onions and chili peppers (if using). Finely dice the onion.
2. In a small container, add the soy sauce, water, sugar, garlic, vinegar, sesame oil, sesame seeds, black pepper, and all the veggies. Give it a good mix.
MARINATE EGGS
1. To an airtight container, put the eggs in, and pour the marinade over the eggs. Make sure they’re completely submerged.
2. Cover and keep it in the fridge for 6 hours or overnight. To serve, add sesame oil (1 tsp) and marinade (1-2 tbsp) to a bowl of hot rice. Place the egg right on top. Enjoy!
NOTE:
- Mayak eggs can be stored in the fridge for up to 5 days.
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Mayak Eggs
(Korean Marinated Eggs)
Ingredients
6 cups (1,440ml) water
6 large eggs
1-2 green onions
1 green chili pepper
1 mild red chili pepper (optional), for color
1/4 yellow onion
- Marinade:
1/2 cup (120ml) soy sauce
1/2 cup (120ml) water
2 tbsp sugar
1 tbsp minced garlic
1 tbsp white vinegar
1/2 tbsp toasted sesame oil
1 tbsp toasted sesame seeds
1/4 tsp black pepper
Directions
- Boil Eggs
- Fill your pot with 6 cups (1,440ml) of water. Bring it to a boil.
- Once it starts boiling, reduce the heat to low. Carefully lower in the eggs and stir them around. Cook for 7 minutes, uncovered. (If you prefer hard-boiled eggs, cook for 11 to 12 minutes.)
- Put them in an ice-water bath and let cool. Peel and set aside.
- Make Marinade
- Thinly slice the green onions and chili peppers (if using). Finely dice the onion.
- In a small container, add the soy sauce, water, sugar, garlic, vinegar, sesame oil, sesame seeds, black pepper, and all the veggies. Give it a good mix.
- Marinate Eggs
- To an airtight container, put the eggs in and pour the marinade over the eggs. Make sure they’re completely submerged.
- Cover and keep it in the fridge for 6 hours or overnight. To serve, add sesame oil (1 tsp) and marinade (1-2 tbsp) to a bowl of hot rice. Place the egg right on top. Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
- Mayak eggs can be stored in the fridge for up to 5 days.
1 Comment
I’ve tried this recipe soooo many times and it always comes out perfect ! Perfect easy meal prep for a college student ,10/10 !
Ps: Don’t use dark soy sauce , it just doesn’t quite taste the same 😀