Soy Marinated Eggs (Korean Mayak Eggs)
Recipe👇
6 eggs, room temperature
2 tsp salt
1 tbsp white vinegar
1/2 cup soy sauce
1/2 cup water
1/2 cup sugar, honey or rice syrup
3 garlic cloves, chopped
4 green onions, chopped
1 green chili, chopped (optional)
1 red chili, chopped (optional)
1 tbsp sesame seeds
Instructions:
Fill a pot with enough water to cover 6 eggs. Add salt and vinegar, bring the water to a boil, and gently add the eggs. Cook the eggs for 6 minutes for a runny yolk (5 minutes if your stove heats quickly), or up to 10 minutes for hard-boiled eggs.
When the eggs are done cooking, move them from the pot to an ice water bath. Let it cool completely.
Meanwhile, let’s make the sauce.
Mix together soy sauce, water, and rice syrup, stirring until fully combined. Add the garlic, green onions, chilies, and sesame seeds, then stir.
Peel the eggs carefully without damaging them and put into an air tight container where you’re going to store this dish.Pour the sauce mixture over the eggs, cover, and refrigerate for at least 6 hours, or overnight, before serving .It can be stored in the refrigerator for 5 to 7 days.
Serve with warm cooked rice, drizzled with a bit of sesame oil.