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Mayak Eggs

Savory Mayak Eggs: The Addictive Korean Snack You Need

Mayak Eggs are addictive Korean snacks with a delightful balance of sweet, spicy, and umami flavors.
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Prep Time 15 minutes
Cook Time 6 minutes
Chilling Time 10 minutes
Total Time 31 minutes
Servings: 4 eggs
Course: Appetizers
Cuisine: Korean
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggs
  • 4 pieces Fresh Eggs Use room-temperature eggs for the best results.
  • 1 tablespoon Salt Enhances flavor during cooking.
  • 2 tablespoons White Vinegar Helps firm egg whites.
For the Marinade
  • 1/4 cup Soy Sauce Consider low-sodium for a healthier option.
  • 1/4 cup Water Dilutes the soy sauce for balance.
  • 1 tablespoon Honey Adds a touch of sweetness.
  • 1/2 piece Yellow Onion Diced.
  • 2 cloves Garlic Cloves Minced.
  • 2 pieces Scallions Chopped.
  • 1 teaspoon Korean Red Pepper Delivers heat and flavor.
  • 1 piece Serrano Pepper Sliced.
  • 1 tablespoon Toasted Sesame Seeds Adds texture and nutty flavor.

Equipment

  • Pot
  • ice bath
  • Mixing Bowl
  • Airtight Container

Method
 

Step-by-Step Instructions
  1. Bring a pot of water to a boil over medium-high heat. Add salt and white vinegar.
  2. Carefully lower in the eggs and let them simmer for 6 minutes.
  3. Remove the eggs and shock them in an ice bath for 10 minutes.
  4. Peel the eggs under running water.
  5. In a mixing bowl, combine soy sauce, water, honey, onion, garlic, scallions, Korean red pepper, serrano pepper, and sesame seeds.
  6. Place the peeled eggs in an airtight container and pour the marinade over to submerge.
  7. Refrigerate for at least 6 hours, ideally overnight.
  8. Serve the eggs over warm rice, drizzled with marinade and garnished with scallions.

Nutrition

Serving: 1eggCalories: 80kcalCarbohydrates: 2gProtein: 6gFat: 5gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2.5gCholesterol: 186mgSodium: 400mgPotassium: 63mgSugar: 1gVitamin A: 270IUCalcium: 50mgIron: 1mg

Notes

For the best flavor, enjoy the Mayak Eggs within 24 hours after marinating. Store in an airtight container in the fridge for up to one week.

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