Korean Marinated Eggs (mayak)
Difficulty: Easy2
servings10
minutes6
minutesUnlike the usual marinated eggs (there's an killer drunken eggs in my second cookbook that I adore, a recipe given to me by a very talented friend), the Korean ones call for a host of chopped up aromatics. Nothing subtle about it - like most Korean dishes. You mince garlic, spring onions, chilies, and add it to the marinade to steep your eggs in. When making these delicate jammy eggs, I always account for some casualties - inevitably, I lose 1 or 2 to my sheer clumsiness when peeling those. No issue, just eat them neat if that happens to you too.
Ingredients
6 eggs, room temp.
1/2 cup soy sauce
1/4 cup water
1/4 cup honey (or sugar or rice syrup)
1 Tablespoon Mirin
1 teaspoon rice vinegar
3 cloves of garlic, minced
Spring onions, sliced
1 to 2 big red Chilies, sliced
Sesame seeds
Directions
- Start by making your jammy eggs. Bring a pot of water to a boil, then reduce the heat to a simmer.
- Drop your eggs in gently, and set the timer for 6.5 minutes. After 6.5 minutes, immediately plunge it into a bowl of ice cold water.
- While that's cooling down, mix up your sauce - soy sauce, water, honey, mirin, rice vinegar, garlic, spring onions, chilies, sesame seeds. Set aside.
- When the eggs are completely cool, peel them carefully.
- Submerge the eggs with the sauce you just made, and allow to marinate overnight or for at least a couple hours.
- Enjoy with a bowl of steamed white rice, some crushed up laver (seaweed), and a sprinkle of sesame seeds.
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