Side dishes · Korean home cooking

Mayak eggs — Korean soy-marinated eggs

Name: Mayak eggs — Korean soy-marinated eggs
Total time: 260 min
Yield: 4
Cuisine: Korean
Ingredients: Large eggs — 6, room temperature; Soy sauce — 1/2 paper cup (90 ml); Water — 1/2 paper cup (90 ml); Sugar — 2 tablespoons; Garlic — 2 cloves, minced; Scallions — 2, finely chopped; Red or green chili — 1, thinly sliced; Sesame seeds — 1 tablespoon; Sesame oil — 1 teaspoon

Jammy eggs soak up a sweet-savory soy marinade with garlic and scallions. Spoon one over rice with a little marinade for a quick Korean-style meal.

260 min4 servings6 stepsDifficulty: Easy

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

4 servings

Everyday kitchen measurements

For 4 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

Large eggs — 6, room temperature
Essential
Use fresh eggs and keep the finished eggs refrigerated.
Soy sauce — 1/2 paper cup (90 ml)
Essential
Use gluten-free tamari if needed.
Water — 1/2 paper cup (90 ml)
Essential
Dilutes the soy sauce so it seasons without becoming too salty.
Sugar — 2 tablespoons
Essential
Use honey or rice syrup; reduce slightly if you prefer less sweetness.
Garlic — 2 cloves, minced
Essential
Use 1/2 teaspoon garlic powder if needed.
Scallions — 2, finely chopped
Essential
Use chives if unavailable.
Red or green chili — 1, thinly sliced
Optional
Omit for mild eggs or for children.
Sesame seeds — 1 tablespoon
Optional
Omit if unavailable.
Sesame oil — 1 teaspoon
Optional
Omit or use a few drops of neutral oil.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

Step 1

Bring a saucepan of water to a gentle boil. Lower the room-temperature eggs in carefully and cook 7 minutes for a jammy yolk, or 10 minutes for a firm yolk.
Step 2

Move the eggs straight into a bowl of ice water for 5 minutes. Tap and peel them gently under water to help the shells slip off.
Step 3

Stir soy sauce, water and sugar in a clean container until the sugar dissolves. Mix in garlic and chopped scallions.
Step 4

Add sliced chili and sesame seeds if using. Put the peeled eggs in the marinade and turn them so the sauce coats every side.
Step 5

Cover and refrigerate for at least 4 hours, turning the eggs once if they are not fully submerged. Do not marinate at room temperature.
Step 6

Halve the eggs and serve cold or at room temperature over rice. Spoon on a little marinade; refrigerate leftovers promptly and eat within 3 days.

03 / Enjoy your meal

Finished dish

Helpful tips

A paper cup is 180 ml; a level tablespoon is 15 ml and a teaspoon is 5 ml. Keep eggs in the refrigerator during marinating and storage. For people at higher risk from foodborne illness, cook yolks firm. Contains egg, soy and sesame if used.