Mayak Eggs
Mayak eggs are soft or hard boiled eggs marinated in sweet/salty/spicy marinade. They are always served over steamed rice, with generous amounts of the marinade spooned over the eggs.
Course: Main Course, Side Dish
Cuisine: Korean
Keyword: Eggs, Korean, main course, side dish
Author: Alex Gorgos
- 6 large eggs room temperature
- 1/2 cup soy sauce
- 1/2 cup corn syrup
- 1/2 cup water
- 3 garlic cloves minced
- 3 green onions chopped
- 1 green chili chopped
- 1 red chili chopped
- 1 tbsp sesame seeds
Add the room temp eggs to a pot of boiling water. Boil for 5-6 minutes for a runny yolk. 8-10 minutes for a hard yolk.
Run the eggs under cold water. Add ice cubes to help stop the cooking time.
Mix together the soy sauce, corn syrup, and water.
Stir in the Thai chilies, garlic, and green onion.
Peel the eggs. Pour the marinade over the eggs in a container. Let marinate in the refrigerator for at least 6 hours, preferably overnight.
Put 2 eggs over some steamed rice.
Carefully cut the eggs in half. Spoon over the marinade. Garnish with sesame seeds.