Korean Marinated Eggs (Mayak Eggs)

• 6 large eggs – Fresh eggs work best for soft boiling and peeling.
• 1/4 onion, finely chopped – Adds a subtle sweetness and crunch.
• 4 cloves garlic, minced – For that bold, aromatic kick.
• 3 green onions, chopped – Brings freshness and a mild oniony flavor.
• 4 red chilies, chopped – Adjust to your spice preference.
• 1 Korean chili pepper, chopped – Adds authentic heat and color (substitute with more red chilies if unavailable).
• 1/2 cup water – Balances the marinade’s intensity.
• 1/2 cup soy sauce – The umami backbone of the marinade.
• 1/3 cup rice syrup or honey – For a touch of sweetness to round out the flavors.
• 1/2 tbsp sesame oil – Infuses a nutty, toasty depth.
• 1 tbsp white sesame seeds – For texture and a nutty garnish.

Equipment Needed:

• Medium pot
• Strainer or slotted spoon
• Ice bath (bowl with ice and water)
• Mixing bowl or airtight container
• Measuring cups and spoonsg

1. Cook the Perfect Soft-Boiled Eggs: Bring a medium pot of water to a rolling boil over high heat. Using a strainer or slotted spoon, gently lower the eggs into the boiling water to prevent cracking. Cover the pot with a lid and cook for exactly 6 minutes for a jammy, soft-boiled yolk. (Adjust to 7 minutes if you prefer a slightly firmer yolk.)  
   
2. Cool and Peel the Eggs: While the eggs cook, prepare an ice bath by filling a bowl with ice and cold water. Once the eggs are done, remove the lid and carefully transfer them to the ice bath using a strainer or spoon. Let them cool for at least 15 minutes to stop the cooking process and make peeling easier. Gently tap each egg on a hard surface and peel under running water for smoother results. Set the peeled eggs aside.
   
3. Prepare the Marinade: In a mixing bowl or an airtight container, combine the chopped onion, minced garlic, chopped green onions, red chilies, Korean chili pepper, soy sauce, water, rice syrup (or honey), sesame oil, and sesame seeds. Stir well until the rice syrup or honey is fully dissolved and the ingredients are evenly mixed. Taste the marinade and adjust with more water or soy sauce if needed, keeping in mind it should be bold but balanced.
   
4. Marinate the Eggs: Gently place the peeled eggs into the marinade, ensuring they’re fully submerged. If needed, use a spoon to coat the eggs evenly. Cover the bowl or container and refrigerate for at least 12 hours, preferably overnight, to allow the flavors to meld and penetrate the eggs. For even more flavor, let them marinate for up to 24 hours.

5. Serve and Enjoy

   When ready to serve, remove the eggs from the marinade and slice in half if desired. Serve them alongside a bowl of steamed rice, drizzling a spoonful of the marinade over the top for extra flavor. 
   
   
   Mayak Eggs also shine as a banchan with other Korean side dishes or as a topping for ramen, salads, or bibimbap. Store any leftovers in an airtight container in the fridge for up to 5-7 days.

• Perfect Soft-Boiled Eggs: Use a timer to avoid overcooking. The 6-minute mark is ideal for a runny yolk, but if you’re at a higher altitude, you may need an extra 30 seconds.  
• Peeling Made Easy: Older eggs (a week or two old) peel more easily than very fresh ones. Cracking the shell gently and peeling under water helps remove the membrane smoothly.  
• Adjust the Spice: If you’re sensitive to heat, reduce the red chilies or omit the Korean chili pepper. For spice lovers, add a pinch of gochugaru (Korean red pepper flakes) to the marinade.  
• Marinade Versatility: The leftover marinade can double as a dipping sauce for dumplings or a dressing for noodle salads—just strain out the solids if you prefer a smoother texture.  
• Storage: Keep the eggs submerged in the marinade in the fridge to prevent drying out. They’ll stay fresh and flavorful for up to a week.

• Classic Pairing: Serve with steamed white rice and a sprinkle of sesame seeds for a simple, satisfying meal.  
• Banchan Spread: Include Mayak Eggs in a Korean-style meal alongside kimchi, pickled radish, and stir-fried greens.  
• Ramen Upgrade: Slice the eggs and add them to a bowl of instant or homemade ramen for an instant flavor boost.  
• Salad Topper: Halve the eggs and place them on a bed of mixed greens with a drizzle of the marinade as a dressing.  
• Snack on the Go: Pack a couple of eggs in a container for a protein-packed snack straight from the fridge.

• Note: This recipe yields 6 marinated eggs, but you can easily double or triple the batch—just ensure your container is large enough to hold the eggs and marinade. Always store in the fridge and consume within a week for the best flavor and safety.