Korean Marinated Eggs (Mayak Eggs)
Korean Marinated Eggs (Mayak Eggs)
- Yield | 3
- Author | Erica Kuiper
- Prep Time15 Mins
- Total Time24 Hr 15 Mins
Ingredients
- 1 c of soy sauce
- 2 tbsp of rice vinegar
- 3 tbsp of brown sugar
- 2 tsp of gochugaru
- 1 elephant garlic clove, crushed/ 4 regular garlic cloves, crushed
- ½ onion, chopped
- 2 bunches of scallions, chopped
- Toasted sesame seeds
- 7 eggs
- 1 tsp of rice vinegar (in the water for your hard boil eggs)
- 1 tsp of salt
- 1 bowl of microwavable rice
- Optional: top with chili oil or sesame oil
Instructions
- In a large Tupperware combine soy sauce, rice vinegar, brown sugar, gochugaru, garlic clove, onion, scallions, sesame seeds.
- In a large pot, boil water. Once the water has boiled, add in eggs, rice vinegar, and salt, set a timer for 6 minutes.
- Fill a large bowl with ice, after 6 minutes, drop your eggs to cool.
- Break and peel off the shells, then add into the sauce.
- Fold a paper towel and place on top of your eggs - this will hold them down and allow an even marination.
- Refrigerate for 24 hours.
Next Day:
- Microwave or make your favorite rice
- Take out your Tupperware, remove the paper towel, and plate your marinated egg on top of your rice. Drizzle about 2 tbsp of sauce over top.
- Serve and Enjoy!!
- Optional: Top with chili oil or sesame oil
