Korean Marinated Eggs (Mayak Eggs)
- 36 min
- Serves 2
- 6 ingredients
30 minutes to prep, 6 to cook. These Korean marinated eggs, known as Mayak Eggs, are a savory, slightly spicy snack perfect for a quick lunch or as a flavorful addition to a bento box. The silky yolks soak up a tangy gochujang‑soy sauce blend, while sesame oil and garlic add depth, and a sprinkle of green onion provides a fresh finish.
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Method
Bring a pot of water to a rolling boil, then gently lower the eggs into the water.
Kitchen notes · Added by ReelsMeals: The water is at a rolling boil before the eggs go in. Lower the eggs gently to avoid cracking.
Boil the eggs for 6 minutes for soft‑set yolks, then immediately transfer them to an ice‑water bath to stop cooking.
Kitchen notes · Added by ReelsMeals: The yolks are soft-set after chilling. Move the eggs straight into the ice bath to stop cooking.
After the eggs have cooled (about 2 minutes), peel them and slice each egg in half lengthwise.
In a medium bowl, whisk together the soy sauce, gochujang, sesame oil, minced garlic, and a pinch of salt until smooth.
Kitchen notes · Added by ReelsMeals: The sauce is smooth and evenly mixed. Whisk until the gochujang is fully dispersed.
Arrange the egg halves in the bowl, skin side down, and gently toss to coat them evenly with the sauce.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, allowing the flavors to meld.
Kitchen notes · Added by ReelsMeals: The sauce has had time to coat and season the eggs. Keep the covered bowl refrigerated while the flavours meld.
Before serving, transfer the marinated egg halves to a serving plate.
Sprinkle the chopped green onion over the eggs and drizzle a little extra sesame oil if desired.
Serve the eggs chilled or at room temperature as a snack, side dish, or bento addition.
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Where this recipe comes from.
The recipe comes from the original post. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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