Side
Korean Mayak Eggs
30 minServes 6Nutri-Score C€
C
30 min
30 minKorean Mayak Eggs
what you need
Ingredients
eggs (large)Dairy6 pieces
yellow onion (medium, finely diced)Produce0.5 pieces- jalapeño (thinly sliced)Produce1 piece
garlic (cloves, minced)Produce3 pieces- green onion (stalks, thinly sliced)Produce2 pieces
waterOther60 ml
soy saucePantry120 ml- dark soy saucePantry30 ml
honeyPantry75 ml
MSGPantry5 g
sesame seedsNuts & seeds18 g
per serving
Nutrition
141kcal
- Carbs
- 16 g
- Proteins
- 8 g
- Fat
- 5 g
what you’ll use
Tools
Saucepan
Mixing bowl
Colander
step by step
Method
- Step 1
Boil the eggs
- Bring a pot of water to a boil and gently lower in the eggs.
- Cook for about 7 minutes for soft-set yolks, then transfer to ice water and peel.
- Step 2
Make the marinade
- Combine the water, soy sauce, dark soy sauce, honey and MSG in a bowl and stir until the honey dissolves.
- Stir in the diced onion, sliced jalapeño, minced garlic, sliced green onion and sesame seeds.
- Step 3
Marinate the eggs
- Place the peeled eggs in a container and pour the marinade over so they are fully submerged.
- Refrigerate for at least 6 hours, ideally overnight, turning occasionally.
- Step 4
Serve
- Spoon the eggs and some marinade over warm rice and sprinkle with extra sesame seeds.
