Mayak eggs (Korean marinated eggs) are proof that straightforward components can create one thing actually unforgettable. Soft boiled to jammy perfection and soaked in a savory candy soy marinade, these addictive eggs are excellent as aspect dishes, lunchbox additions, or meal prep staples you’ll need to have readily available all week!
Why You Should Make it at Home
If you’ve ever had mayak eggs at a Korean restaurant or noticed them in a lunchbox photograph on-line, you already know the way tempting they appear.
Mayak eggs (Mayak Gyeran, 마약계란) are Korean-style marinated eggs which can be identified for being extremely addictive—actually, “mayak” actually means “drug” in Korean (don’t fear, it’s only a nickname that hints at how irresistible they’re!).
One of one of the best components about making these eggs at house is how extremely straightforward it’s. With only a handful of pantry components and some easy steps, you possibly can recreate these umami-packed, savory candy marinated eggs which can be bursting with taste. You may tweak the seasoning to fit your style—extra garlic, much less spice, a contact sweeter—it’s completely as much as you.
They’re excellent for meal prep, keep contemporary within the fridge for days, and add on the spot taste to rice bowls, noodles, or lunchboxes. Simple, scrumptious, and endlessly versatile!
Cooking Tips for Perfect Mayak Eggs
1. Use room temperature eggs.
Cold eggs straight from the fridge can crack when added to boiling water. To stop that, let your eggs sit at room temperature for a few hours. I discover that something shorter, the egg stills cracks.
2. Time your eggs fastidiously.
For that excellent jammy yolk, boil your eggs for six to 7 minutes in already boiling water, then instantly switch them to an ice tub to cease the cooking. That mentioned, in the event you want the firmer texture of hard-boiled eggs, this recipe works simply as properly.
3. Peel gently!
I’d say that is in all probability the trickiest a part of the recipe. Soft boiled eggs are delicate, so take your time when peeling. I like to softly faucet the shell throughout with a teaspoon to assist crack it earlier than peeling—and it really works!
4. Let them marinate no less than 12 hours (or in a single day).
The longer they sit within the marinade, the deeper the flavour. If you possibly can, allow them to soak in a single day within the fridge for essentially the most satisfying style.
5. Rotate midway by marinating.
If your eggs aren’t totally submerged within the container, give them a delicate flip midway by marination to ensure they’re evenly coated. Otherwise, the colour might look a bit patchy.
Ingredients
Main
- 8 eggs, at room temperature
- 1/2 Tbsp wonderful salt
- 1/2 Tbsp white vinegar
Sauce
- 3g / 0.1 ounce dried kelp (dashima / kombu)
- 1/2 cup water
- 1/3 cup soy sauce, common (I take advantage of Kikkoman model)
- 2 Tbsp honey
- 2 Tbsp brown sugar
- 1 Tbsp candy rice wine (mirin)
- 1/2 Tbsp minced garlic
- 1/4 tsp ginger powder
- 50g / 1.8 ounce onion, finely chopped
- 20g / 0.7 ounce inexperienced onion (white half), finely chopped
- 1 pink chili, seeds eliminated and finely chopped
Garnish (Optional)
- seaweed flakes
- sesame seeds
- inexperienced onion (inexperienced half), finely chopped
*1 Tbsp = 15 ml, 1 cup = 250 ml
How To Make
1. Place the dried kelp in a bowl with 1/2 cup of water and let it soak for 20 minutes to rehydrate. After soaking, discard the kelp however preserve the soaking water—will probably be used later. Set the water apart.
2. In a medium-sized pot, convey a beneficiant quantity of water to a boil over medium-high warmth (about 8 minutes on a fuel range), including the salt and vinegar. Once the water reaches a rolling boil, scale back the warmth to medium and gently decrease the eggs into the pot utilizing a slotted spoon or ladle. Boil for about 6 to 7 minutes to attain a superbly soft-boiled texture, referred to as bansuk (반숙), just like ramen eggs.
3. Using a slotted spoon, fastidiously take away the eggs from the pot and switch them to a bowl full of ice-cold water. Allow the eggs to take a seat till totally cooled to the contact—about 8 to 10 minutes.
4. Lightly faucet the eggs throughout with the again of a spoon to create small cracks within the shells—it will make peeling simpler. Then, peel them fastidiously and rinse underneath chilly working water to take away any remaining shell fragments that could be caught to the eggs.
5. In a bowl, mix the soaked kelp water (from step 1) with soy sauce, honey, sugar, mirin, minced garlic, ginger powder, onion, inexperienced onion, and pink chili to make the sauce. Place the peeled eggs in a container, then pour the sauce over them, ensuring the eggs are utterly lined within the sauce.
6. Refrigerate the eggs in a single day to permit them to marinate and take in the flavors. If the eggs aren’t totally lined, flip them over after 8 to 12 hours to make sure they’re evenly coated.
7. Serve the eggs as a aspect dish with a bowl of rice and different Korean side dishes. For a straightforward meal, merely serve the eggs over a mattress of rice. Drizzling a beneficiant quantity of the sauce excessive. For an added layer of taste, garnish with seaweed (gim), sesame seeds and inexperienced onions.
Storage Suggestions
For one of the best taste and texture, take pleasure in mayak eggs (Korean marinated eggs) inside 3 days. They can normally be saved within the fridge for as much as 5–7 days if saved in an hermetic container and totally submerged of their marinade. The savory soy-based marinade not solely provides taste but in addition helps them preserve somewhat longer.
Other Recipes You Might Like
If you liked these flavorful mayak eggs, listed here are just a few easier and scrumptious Korean aspect dishes you would possibly take pleasure in.
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Place the dried kelp in a bowl with 1/2 cup of water and let it soak for 20 minutes to rehydrate. After soaking, discard the kelp however preserve the soaking water—will probably be used later. Set the water apart.
-
In a medium-sized pot, convey a beneficiant quantity of water to a boil over medium-high warmth (about 8 minutes on a fuel range), including the salt and vinegar. Once the water reaches a rolling boil, scale back the warmth to medium and gently decrease the eggs into the pot utilizing a slotted spoon or ladle. Boil for about 6 to 7 minutes to attain a superbly soft-boiled texture, referred to as bansuk, just like ramen eggs.
-
Using a slotted spoon, fastidiously take away the eggs from the pot and switch them to a bowl full of ice-cold water. Allow the eggs to take a seat till totally cooled to the contact—about 8 to 10 minutes.
-
Lightly faucet the eggs throughout with the again of a spoon to create small cracks within the shells—it will make peeling simpler. Then, peel them fastidiously and rinse underneath chilly working water to take away any remaining shell fragments that could be caught to the eggs.
-
In a bowl, mix the soaked kelp water (from step 1) with soy sauce, honey, sugar, mirin, minced garlic, ginger powder, onion, inexperienced onion, and pink chili to make the sauce. Place the peeled eggs in a container, then pour the sauce over them, ensuring the eggs are utterly lined within the sauce.
-
Refrigerate the eggs in a single day to permit them to marinate and take in the flavors. If the eggs aren’t totally lined, flip them over after 8 to 12 hours to make sure they’re evenly coated.
-
Serve the eggs as a aspect dish with a bowl of rice and different Korean side dishes. For a straightforward meal, merely serve the eggs over a mattress of rice. Drizzling a beneficiant quantity of the sauce excessive. For an added layer of taste, garnish with seaweed (gim), sesame seeds and inexperienced onions.
- 1 Tbsp = 15 ml, 1 cup = 250ml
How to Store
For one of the best taste and texture, take pleasure in Mayak Eggs (Korean marinated eggs) inside 3 days. They can normally be saved within the fridge for as much as 5–7 days if saved in an hermetic container and totally submerged of their marinade. The savory soy-based marinade not solely provides taste but in addition helps them preserve somewhat longer.
Calories: 105kcal | Carbohydrates: 10g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 1042mg | Potassium: 126mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 317IU | Vitamin C: 9mg | Calcium: 36mg | Iron: 1mg
The vitamin data proven is an estimate offered by an internet vitamin calculator. It shouldn’t be thought of an alternative choice to an expert nutritionist’s recommendation.
