Korean Boiled Eggs
If you like sweet and spicy food, you must give these Korean Boiled Eggs (Mayak Eggs) a try. Easy to make with a super gooey jammy yolk, ideal for serving over hot rice or noodles…
Servings 6
Ingredients
- For Boiled eggs
- 6 large eggs
- 1 tsp salt
- 1 tbsp vinegar
- For the Marinade
- ½ cup of dark soy sauce
- ½ cup water
- ¼ cup honey
- 3 spring onion
- 4 cloves garlic
- 1 red chilli
- 1 green chilli
- 1 tbsp sesame seeds
Instructions
- Begin by making the marinade
- Chop the ingredients and add to a bowl with the water. honey and soy sauce and mix well. Set aside in the fridge for when the eggs are cool
- Bring a pot of water to a boil, then reduce to a simmer. Add salt and vinegar to the water.
- Lower eggs in gently and boil for exactly 6 minutes and 30 seconds
- Remove the eggs from the water gently and place into a pre-prepared ice bath and let cool completely (around 10 minutes)
- When eggs are cool, peel them by gently tapping the wide-end of the egg with a back of a spoon and peeling away egg shell. This can be done under running water to make it easier.
- Once eggs are all peeled, place in a container with the marinade, spooning some over the eggs. Cover and place in the fridge for a minimum of 6 hours or ideally overnight.
- Serve on top of hot boiled rice or noodles with some of the marinade and a drizzle of toasted sesame oil.