Korean Mayak Eggs are soft-boiled eggs marinated in a savory soy-based sauce with garlic, sesame, and chili. The addictive umami flavor comes from the marinade's soy, sesame oil, and rice syrup balance, making them a simple 10-minute side dish.
Let the eggs come to room temperature to prevent cracking. Bring a pot of water to a boil and add salt and vinegar. Gently add the eggs and stir in one direction for one minute to help center the yolks.
Boil for 6 minutes 30 seconds for soft-boiled eggs or up to 8 minutes for firmer eggs with creamy yolks. Transfer immediately to ice water and let cool completely before peeling.
In a container or bowl, mix soy sauce, sugar, corn syrup and water. Stir in minced garlic, sesame seeds, sesame oil, green onions, red and green peppers.
Place the peeled eggs in the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 6 hours or overnight for a deeper flavor.
Serve as a snack or over rice with a drizzle of marinade. Sprinkle with seaweed flakes for extra umami. Keep refrigerated and consume within three days.
Store marinated eggs in an airtight container in the refrigerator for up to 5 days. Serve chilled or at room temperature; reheating not necessary.
Store in an airtight container for up to 5 days. The longer they sit, the more flavorful they become.
Yes, adjust boil time to 10-12 minutes for fully hard-boiled eggs. Soft-boiled (6-7 minutes) delivers the traditional creamy yolk.
Use equal parts sugar or corn syrup. Rice syrup adds subtle sweetness; honey also works but adds floral notes.
Yes. Maintain a 1:1 ratio of soy sauce to water, then add ¼ cup rice syrup per cup of soy sauce. Scale garlic and sesame accordingly.
Yes, all ingredients are plant-based. Confirm soy sauce brand has no fish-derived additives if strict vegan.
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