Mayak Eggs (Korean Marinated Soy Sauce Eggs)

I was originally thinking of doing a rolled omelette to go with our Korean dinner. But, having taken a closer look at the recipes, I decided that these marinated eggs would actually work better. Both because I could prepare them ahead of time and because the marinade is useful in a variety of other recipes.

Mayak Eggs

From https://aaronandclaire.com/korean-marinated-eggs-mayak-eggs/

Ingredients

• 1/2 c. soy sauce
• 1/2 c. water
• 2 Tbsp. sugar
• 1 Tbsp. white vinegar
• 1 Tbsp. toasted sesame seeds
• 1/2 Tbsp. toasted sesame oil
• 1/4 tsp. black pepper
• 1/4 yellow onion, chopped
• 1 Cheongyang chili pepper (or serrano, jalapeno, etc.), thinly sliced (optional)
• 1 mild red chili, thinly sliced (optional)
• 2 green onions, chopped
• 2 cloves garlic, minced
• 6-8 large eggs, hard- or soft-boiled

Directions

1. combine the soy sauce, water, sugar, vinegar, sesame seeds, sesame oil, and black pepper. Mix well.
2. Add the onion, chilies (if using), green onion, and garlic and stir to combine.
3. Bring 6 cups of water to a boil. Reduce heat to low and gently add the eggs. Stir gently to center the yolks. Cook for 7 minutes for soft-boiled eggs.
4. Transfer the eggs to an ice bath to cool completely. Once cooled, peel the eggs.
5. Add the peeled eggs to the marinade and gently stir to coat. Ensure they are fully submerged. If needed, stir halfway through marinating. Cover and refrigerate for at least 6 hours or overnight.
6. To serve, place a marinated egg on top of hot steamed rice, drizzle with extra marinade, and add a touch of sesame oil. Enjoy!