Korean Soy Marinated Eggs (Mayak Eggs)
Mayak eggs are eggs soaked in a sweet, savory, and refreshing soy sauce marinade. It’s super easy to make, but super flavorful and addicting!
Servings: 10 Eggs
Ingredients
- 10 pcs Eggs
- Salt
Kelp and Radish Stock
- 4 cups Water
- 5 grams Dried Kelp
- 200 grams Korean Radish
Soy Sauce Marinade
- 1 cup Soy Sauce
- 1 cup Kelp and Radish Stock
- 1/2 cup Sugar or Erythritol
- 2 stalks Scallions Chopped
- 1/2 of Whole Onion Diced
- 2 pcs Jalapeño Dessed and diced, Optional
- 1 tbsp Minced Garlic
- 1 tbsp Sesame Seeds
- Sesame Oil For garnish
Instructions
Soft Boiled Eggs
- To make soft-boiled eggs, fill your pot with water and add salt.
- Turn the heat to high and place your eggs in the pot.
- Once the water starts to boil, cover for 6-7 minutes on the dot.
- Right after the time comes off, place the eggs in cold water or an ice bath.
- Allow the eggs to cool down before peeling.
Kelp and Radish Broth
- Prepare kelp and radish stock by boiling the kelp and radish for 20 minutes. Afterward, set it aside to cool.
Making Mayak Eggs
- Combine soy sauce, sugar, and stock. Mix thoroughly until the sugar has dissolved.
- Add the chopped garlic, onion, scallion, jalapeno, and sesame seeds. Mix thoroughly. Taste and adjust it accordingly.
- Add the eggs and let marinate for 2 hours to 24 hours.
- Serve with rice and enjoy!