Korean Mayak Eggs

This is my new go-to meal and snack. It's so simple to make but the flavor will blow you away. If you like soft boiled eggs and ramen, you will LOVE this recipe.

Total Time
5 hours 6 minutes
306
Difficulty
Easy
Simple Tasty Recipes

Ingredients for 6 people

  • 6
    eggs
  • 1 teaspoon
    salt
  • 2 teaspoons
    white vinegar
  • 1/2 cup
    soy sauce
  • 1/2 cup
    water
  • 1/2 cup
    sugar
  • 3-4
    scallions, thinly sliced
  • 3 tablespoons
    cilantro, roughly chopped  
  • 1 tablespoon
    sesame seeds  
  • 1
    garlic clove, minced  
  • Chili pepper flakes (optional)  
  • Toasted sesame oil (garnish)       

Total Time

  • Preparation Time
    5 hours
  • Cooking Time
    6 minutes

Suggested Equipment

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Instructions

  1. Bring a pot of water to boil. Add salt and vinegar to the pot. (This will help you peel the eggs later).

  2. Boil the eggs for 6 minutes then place them all in a bowl of ice water. (This will help the eggs stop cooking and give you the soft-boiled creamy yolk later on.) Let them cool completely in the ice water.

  3. While they are cooling, mix the soy sauce, water, sugar, scallions, cilantro, sesame seeds, garlic, and chili pepper flakes in a medium bowl. Mix until the sugar dissolves. (I use a container with a lid, less to clean up.)

  4. Once the eggs are completely cool, carefully peel each one and place in the soy sauce mixture. Top with a lid and let sit in the fridge for at least 5 hours or overnight. They will last 5-7 days in the fridge.

  5. Serve with warm rice, extra scallions, and a drizzle of toasted sesame oil. Mayak eggs would also be fire on a bowl of ramen!

  6. Enjoy!!


Notes

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