Recipe: Mayak Marinated Eggs

Mayak eggs. One of the ways we enjoy soft boiled eggs is with this sweet, savory, spicy sauce that’s good as rice topping as well. I love to pair this with kimchi and it keeps well in the fridge for about a week. I like to think of this as Korean counterpart of our Adobong Itlog but no braising. 

Original recipe is from @seonkyounglongest’s #mayakgyeran which literally means “drug egg” 😁. Nope, no drugs added but it is addictive. #GubaImongDiet. 

Ingredients:

• 6 eggs, soft boiled
• 1 tsp baking soda
• 1 tsp white vinegar
• 1/4 cup soy sauce
• 1/2 cup water
• 1/4 cup brown sugar or honey
• 3 cloves garlic, minced
• 1 stalk green onions, chopped
• 1 sili espada , chopped (optional)
• 1 red pimientos, minced
• 1 sili, minced (optional)
• 1 tbsp sesame seeds
• Sesame oil

1. Boil enough water to cover 6 eggs in a saucepan. Add baking soda and vinegar and carefully add the eggs once it boils. Cook for 6 minutes for soft runny yolk
2. Turn off heat and transfer the eggs into an ice water bath. Let it cool completely and peel. The baking soda in the water will make the eggs easy to peel. Set aside. 
3. Let’s make the sauce by combining the soysauce, water and sugar, garlic, green onions, chilies and sesame seeds. Stir until everything is well mixed. 
4. Pour the sauce mixture over the eggs, cover and store in an airtight container in the refrigerator for at least 6 hours to overnight.
5. Enjoy with hot, steaming rice the next day.