Name: Korean Mayak Eggs
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 6 large eggs; 1 cup soy sauce; 1 cup water; 1/2 small onion, finely diced; 3 scallions, thinly sliced; 3 cloves garlic, minced; 1 red chili, thinly sliced; 2 tbsp toasted sesame seeds; 1/2 lemon, thinly sliced; steamed rice, for serving; microgreens, for garnish; crumbled roasted seaweed, for garnish

1

Bring a pot of water to a boil and gently add the eggs. Cook for exactly 6 minutes for a jammy yolk.

2

Immediately transfer the cooked eggs to an ice bath to stop the cooking process. Let them cool completely.

3

While the eggs cool, prepare the marinade. In a mixing bowl, combine soy sauce and water.

4

Add the finely diced onion, sliced scallions, minced garlic, sliced red chili (if using), and toasted sesame seeds to the bowl.

5

Stir the marinade ingredients together until well combined.

6

Peel the cooled eggs and carefully place them into the marinade.

7

Add the thin lemon slices to the bowl, gently submerging everything in the liquid.

8

Cover the bowl and refrigerate, allowing the eggs to marinate for at least 6 hours, or ideally for 24 hours for the best flavor.

9

To serve, slice the eggs in half and place them over a bowl of hot steamed rice. Spoon some of the marinade and aromatics over the top. Garnish with microgreens and crumbled seaweed if desired.

Korean Mayak Eggs

Ingredients

12 Ingredients

Instructions

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