Korean Marinated Eggs (Mayak Soy Sauce Eggs)
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5.0
6 reviews
Excellent
Korean Marinated Eggs (Mayak Soy Sauce Eggs)
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Transform simple pantry ingredients into an addictive meal your family won't get enough of! These jammy Korean marinated eggs are perfect for busy mornings, quick protein-filled snack, or mouthwatering topping on noodles or rice!
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Ingredients
Boiled Eggs
- 6 eggs at room temperature*
- 2 teaspoons salt
- 1 tablespoon white vinegar
Marinade
- 1/2 cup soy sauce
- 1/4 cup water
- 5 garlic cloves minced
- 4 green onions sliced
- 1 tablespoon sesame seeds
- 3 tablespoons honey* can sub. with sugar
- 2 red chilies* thinly sliced, optional
For Serving
- 1 teaspoon sesame oil
- nori shredded, optional for garnish
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Instructions
- Bring a medium-sized pot of water to a boil. There should be enough water for the eggs to be fully submerged. Once the pot is boiling, add in salt, vinegar, and carefully add eggs. Cook eggs for 6 minutes for runny yolks and 10 minutes for hard-boiled eggs.
- Remove the eggs and immediately submerge them in the ice water bath to cool completely for about 10 minutes.
- Meanwhile, mix together the marinade. Set aside.
- Once the eggs have cooled, gently remove the shells. You can gently insert a teaspoon to run along the side of the egg to remove the shell (See above for step-by-step photos).
- Place the eggs in a Ziplock bag or airtight container, then pour the marinade over the eggs, allowing the eggs to be fully submerged. Marinate in the fridge for 6 hours up to overnight.
- Serve over rice with a drizzle of sesame oil and some of the marinade, then top with shredded nori, if desired. Enjoy!
Notes
- Having the eggs at room temperature before boiling them helps prevent them from cracking while being boiling. If cold eggs are added to hot water, you have a higher chance of getting cracked shells and leaking eggs. Bring eggs to room temperature about 30 minutes before cooking. If you’re in a rush, you can place them in hot water (not boiling water) for 10 - 15 minutes to help speed up the process.
- Room Temperature Eggs: Having the eggs at room temperature before boiling them helps prevent them from cracking while being boiling. If cold eggs are added to hot water, you have a higher chance of getting cracked shells and leaking eggs. Bring eggs to room temperature about 30 minutes before cooking. If you’re in a rush, you can place them in hot water (not boiling water) for 10 - 15 minutes to help speed up the process.
- Honey: I don't have much of a sweet tooth so I add just a bit of honey, however, feel free to taste and adjust to your tastebuds.
- Chilies: Fresno chilies are typically used for this recipe, however, serranos, jalapenos, or Thai chilies work too! You can use what's available and fits your spice tolerance.
- Sesame Oil: A little goes a long way for a robust nutty flavor! I recommend adding the sesame oil to your serving bowl or plate right before eating. If you add it directly in the marinade, the eggs tend to spoil faster.
Nutrition Information
Show Details
Serving
101g
Calories
133kcal
(7%)
Carbohydrates
13g
(4%)
Protein
8g
(16%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.02g
Cholesterol
164mg
(55%)
Sodium
1922mg
(80%)
Potassium
194mg
(6%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
461IU
(9%)
Vitamin C
24mg
(27%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6eggs
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Serving | 101g | |
| Calories | 133kcal | 7% |
| Carbohydrates | 13g | 4% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 164mg | 55% |
| Sodium | 1922mg | 80% |
| Potassium | 194mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 461IU | 9% |
| Vitamin C | 24mg | 27% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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