Mayak Eggs (Korean Marinated Eggs)

• servings: 2 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

6 large eggs (at room temperature)

1 tbsp each salt and white vinegar (for boiling the eggs)

green onions, seaweed flakes, and/or sesame oil (for garnish, optional)

1/2 cup soy sauce

1/2 cup water

1/4 cup honey (corn syrup, oligo syrup, or your choice of liquid sweetener)

1/4 medium onion (diced)

1 green onion (diced)

3 cloves garlic (minced)

2 chili pepper (diced)

1 tbsp toasted sesame seeds

Directions

In a bowl or a container, add the marinade ingredients and mix to combine, ensuring all the honey is scraped from the bottom.

Add vinegar and salt to a pot of boiling water. Reduce the heat and gently place each egg into the water. Simmer for 6 minutes (or 10 minutes for hard-boiled eggs). Prepare a large bowl of ice water.

When the timer goes off, immediately transfer the eggs to the ice water bath. Allow the eggs to cool completely, for at least 5-10 minutes.

Gently peel the eggs and add them to the marinade. Cover tightly and store in the refrigerator overnight, or at least 6 hours.

To serve, place the egg over a bed of rice and garnish with green onion, seaweed flakes, and/or sesame oil to your preference. These eggs serve as an excellent garnish over a bowl of noodles as well. Enjoy!