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Mayak Eggs

Delicious Mayak Eggs: Your New Favorite Korean Banchan

Discover the irresistible Mayak Eggs, a sweet and savory Korean banchan that enriches any meal.
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Prep Time 10 minutes
Cook Time 6 minutes
Cooling Time 10 minutes
Total Time 26 minutes
Servings: 4 eggs
Course: Breakfast
Cuisine: Korean
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggs
  • 4 large eggs These are the star of the dish, providing a creamy base when soft boiled.
  • 2 tablespoons vinegar Optional; helps make peeling easier.
For the Marinade
  • 1 medium yellow onion Finely chopped to add sweetness and depth to the flavor.
  • 3 cloves garlic Minced garlic enhances the aroma.
  • 2 stalks green onion Sliced for fresh flavor.
  • 1 chili pepper optional Adds heat and color.
  • 2 tablespoons toasted sesame seeds Introduce a nutty flavor.
  • 1/2 cup soy sauce Low sodium is best for flavor balance.
  • 2 tablespoons honey Provides sweetness; can substitute with rice or corn syrup.
  • 1/2 cup water Dilutes the marinade for balanced flavors.

Equipment

  • Pot
  • Mixing Bowl
  • slotted spoon
  • Airtight container

Method
 

Step-by-Step Instructions
  1. Bring a pot of water to a rolling boil. Gently add the large eggs and cook for 6 minutes.
  2. Prepare an ice bath with ice and cold water to stop the cooking process.
  3. Transfer eggs to the ice bath after boiling for 6 minutes. Allow to cool for 5-10 minutes.
  4. In a bowl, combine onion, garlic, green onion, chili pepper, sesame seeds, soy sauce, honey, and water. Whisk to combine.
  5. Once the eggs have cooled, crack and peel them carefully under running water.
  6. Place the peeled eggs in a container and pour the marinade over, ensuring they are submerged. Refrigerate for at least 6 hours.

Nutrition

Serving: 1eggCalories: 120kcalCarbohydrates: 5gProtein: 7gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 186mgSodium: 480mgPotassium: 63mgSugar: 2gVitamin A: 270IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Mayak eggs can be stored in an airtight container in the fridge for up to a week, best consumed within 3-4 days for optimal flavor.

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