A few simple ingredients make a flavourful sweet and spicy marinade for soft-cooked eggs. Serve these Korean marinated eggs, cut in half to reveal their soft-cooked yolks, over a bowl of cooked rice or noodles.
Recipes
Mayak Eggs (Korean Marinated Eggs)
Serves
6
Prep Time
15 min
Cook Time
6 min
Print RecipeIngredients
- 12 eggs, at room temperature
- 1 tbsp (15 mL) vinegar
- 1 cup (250 mL) soy sauce
- ½ cup (125 mL) water
- ½ cup (125 mL) honey
- 6 cloves garlic, minced
- 2 Korean green peppers or jalapeño peppers, chopped
- 1 red chili pepper, chopped
- 2 green onions, chopped
- 1 tbsp (15 mL) tbsp (15 mL) toasted sesame seeds
Instructions
- Step 1
Fill a large saucepan with water. Bring the water to a simmer. Add the vinegar, then carefully add the eggs to the simmering water. Cook for 6 minutes.
- Step 2
Remove the eggs from the water and quickly transfer them to a bowl of ice water to stop them from cooking further. Let them cool completely in the water for at least 10 minutes.
- Step 3
While the eggs are cooling, in a bowl or container, make the marinade by combining the soy sauce, water, honey, garlic, green and red peppers, green onions, and sesame seeds. Mix well until everything is combined.
- Step 4
Remove the eggs from the ice bath. One at a time, gently tap each egg all over, cracking the shell. Peel off a small portion of the shell, then continue to remove the rest by hand, or run a small spoon under the shell to remove it from the egg.
- Step 5
Place the peeled eggs in the marinade, making sure they are covered completely by the mixture. Cover the container and let the eggs marinate in the fridge for at least 2 hours or overnight before serving as desired.
Tips
- If you wish, garnish this dish with a drizzle of sesame oil and a sprinkling of more chopped green onions.
- Eggs can be brought to room temperature quickly by letting them sit in a bowl of warm water for a few minutes.
- The eggs can be stored in the marinade in the fridge for 3 to 4 days.
- If you prefer hard-cooked yolks instead of soft, cook the eggs for 10 minutes in the simmering water.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 275 |
| Fat | 11 g |
| Saturated Fat | 3 g |
| Trans Fat | 0.1 g |
| Fibre | 0 g |
| Sugars | 22 g |
| Protein | 18 g |
| Sodium | 2590 mg |
