These go so well with rice or ramen. They’re addictive (“mayak” means drug in Korean). They’re perfectly jammy, soft boiled eggs marinated in a sweet soy-based sauce.

Ingredients

• Water — 3 quarts
• Vinegar — 2 tablespoons
• Eggs — 4
• Soy sauce — 1/3 cup
• Rice syrup — 1/3 cup
• Scallions — 4, chopped
• Garlic — 4 cloves, chopped
• Fresno chili — 1, thinly sliced
• Sesame seeds — 1 tablespoon

Instructions

1. In a large pot over high heat, bring the water to a boil and add 2 tablespoons of vinegar. Gently place the eggs in the boiling water and reduce the heat slightly to simmer for 7 minutes over a gentle boil.
2. Shock the eggs in ice water until completely cooled and remove the shell.
3. In a mixing bowl, combine soy sauce, rice syrup, scallions, garlic, fresno chili, and sesame seeds. Place the eggs in the marinade and cover completely.
4. Let marinate in the refrigerator overnight.
5. Serve over steamed white rice.

Enjoy!

Notes

Submerge eggs completely in the marinade so there are no white spots. Use a container for your marinade that is deep enough to completely cover the eggs in the liquid.

Storage: Korean Marinated Eggs can be kept in an airtight container in the refrigerator for up to 3-4 days. I’d recommend removing the eggs from the marinade and storing separately after 24-48 hours — longer than that and the eggs can get too salty.