Description
Transform plain boiled eggs into jammy, savory flavor bombs with this Korean Mayak Egg Marinade Recipe. Sweet, salty, and umami-packed, they’re perfect for rice bowls, ramen, or straight from the fridge.
Ingredients
Scale
- 6 large eggs, room temperature
- 1 tablespoon white vinegar
- 1 teaspoon salt
- Marinade:
- 1/2 cup soy sauce
- 1 tablespoon dark soy sauce (optional)
- 1 tablespoon toasted sesame oil (optional)
- 1/4 cup honey, maple syrup, or brown rice syrup
- 1 tablespoon sesame seeds
- 2 garlic cloves, minced
- 2 green onions, thinly sliced
- 2 chili peppers, sliced (optional)
Instructions
- Fill a bowl with ice water and set aside.
- Bring a pot of water to a boil. Add vinegar and salt. Gently lower eggs into water. Boil for 6 minutes for jammy eggs, or up to 10 for hard-boiled.
- Transfer eggs to the ice bath for 5 minutes. Peel and rinse off any shell bits.
- Whisk all marinade ingredients together in a bowl.
- Place peeled eggs in a snug container and pour marinade over. Add a splash of water if needed to cover. Refrigerate at least 1 hour, preferably overnight.
- Remove eggs from marinade after marinating. Store in an airtight container in the fridge for up to 4 days.
Notes
Jammy eggs absorb more flavor. Add chili for spice or skip for a milder version. Leftover marinade can be used for stir-fries or salad dressings within 4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Marinated
- Cuisine: Korean
Nutrition
- Serving Size: 1 egg
- Calories: 110
- Sugar: 5g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 185mg