Addictive ‘Mayak Eggs’: The Ultimate Rice Companion
Join the ‘Mayak Eggs’ Craze! SNS-Famous, Rice-Thieving, Budget-Friendly Recipe.
Mayak Eggs, Mayak Kimbap – ‘Mayak’ implies an addictive quality, and this dish truly lives up to its name! Using simple ingredients like soy sauce, chili peppers, onions, and scallions, you can recreate a flavor profile surprisingly similar to expensive soy sauce marinated crabs. These are soft-boiled eggs, marinated in a savory-sweet soy sauce mixture, making them an irresistible sidekick to your rice. We highly recommend checking out the accompanying YouTube video for a visual guide!
Main Ingredients
- 6 Eggs
- 1 cup Soy Sauce
- 1 cup Water
- 1/2 cup Oligodang (corn syrup)
- 1 Tbsp Sugar
- 2 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Prepare your eggs. To prevent cracking during boiling, take the eggs out of the refrigerator about 10 minutes before you plan to start cooking, allowing them to come closer to room temperature.
Step 2
Finely chop one stalk of green onion. This will add a fresh, aromatic touch to your marinade.
Step 3
Finely dice half an onion. While some recipes omit onion, I find it adds a pleasant sweetness and a slight crunch. Feel free to adjust the amount to your preference.
Step 4
Finely chop two Cheongyang peppers. These provide a mild kick. If you love spicy food, don’t hesitate to add more! The heat tends to mellow out during the marination process.
Step 5
Slice one red chili pepper. This is primarily for visual appeal, adding a vibrant splash of color that makes the dish look even more appetizing.
Step 6
Get a bowl deep enough to hold your eggs and the marinade. Pour in 1 cup of water as the base for your sauce.
Step 7
Add 1 cup of soy sauce. Remember that soy sauce brands can vary in saltiness, so you might want to adjust this amount slightly based on your usual preference.
Step 8
Pour in 1/2 cup of Oligodang (or corn syrup). This sweetener adds a glossy finish and a smooth sweetness. You can substitute with more sugar if needed, but Oligodang provides a unique texture.
Step 9
Add 1 tablespoon of sugar. If you have a sweet tooth, feel free to add a bit more sugar to reach your desired sweetness level.
Step 10
Stir the mixture well until the sugar is completely dissolved.
Step 11
Add the chopped green onions, onions, Cheongyang peppers, and red chili pepper to the soy sauce mixture. These vegetables will infuse the marinade with their flavors.
Step 12
Sprinkle in 2 tablespoons of toasted sesame seeds for that nutty aroma. Your flavorful marinade is now ready! Cover the bowl to keep the sauce fresh.
Step 13
Now, let’s boil the eggs. Bring a pot of water to a rolling boil, then add 1 tablespoon of vinegar.
Step 14
Add 1 tablespoon of salt as well. The vinegar and salt help to prevent the eggshells from cracking and ensure that if a crack does occur, the egg white solidifies quickly, preventing leakage.
Step 15
Gently roll the eggs in your hand for about 1 minute before adding them to the boiling water. This helps center the yolk for a beautiful presentation. Keep the heat on low.
Step 16
Carefully lower the eggs into the boiling water. Cover the pot and simmer on low heat for approximately 6 to 6 minutes and 30 seconds for a perfect soft-boiled consistency. (Start timing from when the eggs enter the boiling water.)
Step 17
Once the eggs are cooked, immediately transfer them to a bowl of ice-cold water. Rinse them under cold running water a few times to cool them down completely. This makes peeling much easier.
Step 18
Gently peel the cooled eggs. Soft-boiled eggs can be delicate, so tap the shells all around and peel slowly to avoid tearing the white. Don’t worry if a little bit of white comes off.
Step 19
Look at that perfect wobble! The soft-boiled eggs have a wonderfully firm yet yielding texture. You can feel the elasticity when you gently press them.
Step 20
Success! All six eggs have been peeled without any major issues. They look smooth and ready for marination.
Step 21
Retrieve your prepared soy sauce mixture. Carefully place the peeled soft-boiled eggs into the marinade. Initially, they might float, but as they marinate, the eggs will absorb the sauce and sink.
Step 22
Cover the bowl and let the eggs marinate in the refrigerator for at least 6 to 12 hours. Be mindful not to marinate for too long (over 12 hours), as the eggs can become too salty. After marinating, you can remove the eggs from the sauce and store them separately if desired.
Step 23
Serve a marinated egg on top of a steaming bowl of rice. It’s a visually appealing start to your meal!
Step 24
Drizzle some of the marinade over the egg and rice, and add a sprinkle of the marinated vegetables. The sauce isn’t overly salty at this stage, making it a perfect accompaniment.
Step 25
Slice the egg in half to reveal the beautiful yolk. It’s cooked to a perfect jammy consistency, thanks to centering the yolk earlier. The color and texture look fantastic!
Step 26
Add a little more marinade if you like your rice extra saucy. The infused sauce will soak into the rice, creating delicious bites.
Step 27
Finish with a light drizzle of sesame oil for an extra layer of aroma and flavor. (Some people add sesame oil directly to the marinade, but I prefer adding it at the end to control the intensity and preserve its fresh scent.)
Step 28
Behold the finished Mayak Eggs! The vibrant yellow yolk, green onions, and red chili peppers create a truly appetizing presentation.
Step 29
Take a bite with rice, yolk, white, and vegetables. The savory and sweet flavors meld perfectly, making it incredibly easy to eat. While not identical to soy sauce marinated crabs, it offers a similar satisfying flavor at a fraction of the cost. Prepare for an extra bowl of rice!
Step 30
These Mayak Eggs are also delicious when wrapped in a piece of toasted seaweed with rice! (Next time, I might add more Cheongyang peppers for extra spice, but they are delightful just as they are!)
