How to Make Mayak Eggs – Korean Marinated Egg Recipe

Ingredients

• 350 mL Soy Sauce (regular or low‑sodium)
• 350 mL Dashi Stock (instant dashi powder dissolved in water; can substitute with plain water + a pinch of kombu)
• 100 g Granulated Sugar (helps balance the salty soy sauce)
• 1 Small Onion (peeled and thinly sliced)
• 3 Garlic Cloves (peeled and crushed)
• 1 Tbsp Sesame Seeds (toasted for extra flavor)
• 2 Green Onions (chopped; white and green parts)
• 2 Chili Peppers (thinly sliced; seeds removed for milder heat)
• 4 Soft‑Boiled Eggs (large eggs, peeled after boiling)

Instructions

1. Prepare the Dashi‑Soy Base

   In a small saucepan bring the dashi (or water) to a gentle simmer, then remove from heat and stir in the granulated sugar until fully dissolved.

   Time: PT5M

   Temperature: just below boiling

2. Combine Sauce Ingredients

   Transfer the hot sweet dashi into the mixing bowl, add the soy sauce, toasted sesame seeds, crushed garlic, sliced onion, chopped green onions, and sliced chilies. Stir well to combine.

   Time: PT3M

3. Soft‑Boil the Eggs

   Bring a pot of water to a rolling boil, gently lower the eggs, and cook for 6 minutes for a slightly runny yolk or 7 minutes for a firmer center. Immediately transfer to an ice‑water bath for 2 minutes, then peel.

   Time: PT7M

   Temperature: 100°C

4. Marinate the Eggs

   Place the peeled soft‑boiled eggs into the sauce, tucking them among the vegetables so they are fully submerged. Cover the container with a lid and refrigerate.

   Time: PT20M

5. Serve

   Remove the eggs, slice in half, and drizzle a spoonful of the remaining sauce over them. Serve atop steamed rice, ramen, or as a snack.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

6 g

Carbohydrates

12 g

Fat

8 g

Fiber

1 g