Korean Marinated Eggs: Tasty Mayak Eggs Recipe

Ingredients

• 6 Eggs (room temperature)
• 0.5 oz Ginger (peeled and finely grated)
• 2 cloves Garlic (minced)
• 2 stalks Spring Onion (finely chopped)
• 2 Green Chilies (finely chopped, seeds removed for less heat if desired)
• 1 Red Chili (finely chopped)
• 3 Tbsp Dark Soy Sauce (Chinese dark soy, adds color and caramel notes)
• 2 Tbsp Light Soy Sauce (for seasoning)
• 1 Tbsp Honey (lightly warmed to mix easily)
• 1 pinch Salt (balances sweetness)
• 1 tsp Rice Vinegar (adds a subtle tartness)
• 1 tsp Sesame Oil (toasted sesame flavor)
• 1 tsp Black Sesame Seeds (for garnish and nuttiness)
• ¼ cup Water (adjust to fully cover eggs in the bag)

Instructions

1. Boil the Eggs

   Bring a pot of water to a rolling boil, gently lower the room‑temperature eggs in, and cook for 6½ minutes.

   Time: PT7M

   Temperature: 100°C

2. Shock the Eggs

   Transfer the eggs to a bowl of ice‑cold water for 2 minutes to stop cooking and make peeling easier.

   Time: PT2M

3. Prepare Aromatics

   Finely chop ginger, garlic, spring onion, green chilies and red chili on a cutting board.

   Time: PT5M

4. Make the Marinade

   In a small bowl combine dark soy sauce, light soy sauce, honey, a pinch of salt, rice vinegar, sesame oil, black sesame seeds and water. Stir until honey dissolves.

   Time: PT3M

5. Crack the Eggs and Bag Them

   Gently tap each egg all around the shell so the shell cracks but stays intact. Place the cracked eggs, the chopped aromatics, and the prepared sauce into a zip‑lock bag. Seal, press out as much air as possible, and massage the bag so the sauce coats the cracks.

   Time: PT3M

6. Marinate

   Refrigerate the sealed bag for at least 5 hours, preferably overnight, allowing the sauce to penetrate and color the eggs.

   Time: PT0M

7. Serve (Optional Noodle Bowl)

   Cook instant noodles according to package, drain, and toss with a splash of chicken stock and a generous drizzle of any leftover sauce. Slice the marinated eggs in half and place on top.

   Time: PT5M

   Temperature: 100°C

Nutrition Facts

Calories

200

Protein

12 g

Carbohydrates

5 g

Fat

10 g

Fiber

0 g