Mayak Eggs (Korean Marinated Eggs)

Ingredients

Serves

6

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12 egg

1 tbsp vinegar

1 cup soy sauce

1/2 cup water

1/2 cup honey

6 cloves garlic, minced

2 Korean green peppers or jalapeño peppers, chopped

1 red chili pepper, chopped

2 green onions, chopped

1 tbsp toasted sesame seeds

Directions

Step 1

Fill a large saucepan with water. Bring the water to a simmer. Add the vinegar, then carefully add the eggs to the simmering water. Cook for 6 minutes.
Step 2

Remove the eggs from the water and quickly transfer them to a bowl of ice water to stop them from cooking further. Let them cool completely in the water for at least 10 minutes.
Step 3

While the eggs are cooling, in a bowl or container, make the marinade by combining the soy sauce, water, honey, garlic, green and red peppers, green onions, and sesame seeds. Mix well until everything is combined.
Step 4

Remove the eggs from the ice bath. One at a time, gently tap each egg all over, cracking the shell. Peel off a small portion of the shell, then continue to remove the rest by hand, or run a small spoon under the shell to remove it from the egg.
Step 5

Place the peeled eggs in the marinade, making sure they are covered completely by the mixture. Cover the container and let the eggs marinate in the fridge for at least 2 hours or overnight before serving as desired.

Tips

If you wish, garnish this dish with a drizzle of sesame oil and a sprinkling of more chopped green onions.
Eggs can be brought to room temperature quickly by letting them sit in a bowl of warm water for a few minutes.
The eggs can be stored in the marinade in the fridge for 3 to 4 days.
If you prefer hard-cooked yolks instead of soft, cook the eggs for 10 minutes in the simmering water.