Korean Mayak Eggs is known as Mayak Gyeran (마약계란) in Korean which I understand translate to “drug eggs”, an apt description of these highly addicitive eggs with flavours that are guaranteed to make you crave for more (DISCLAIMER: these eggs do not actually contain drugs of any kind)
I love making these on a Sunday to meal prep for the week ahead. Here are the ingredients you need
Ingredients
- 6 medium to large eggs
- 2 tsp salt
- 1 tbsp white vinegar
- 1/2 cup soy sauce
- 1/2 cup water
- 1/2 cup Mirin
- 1/2 cup of honey
- 3 garlic cloves, chopped
- 3 to 4 green onions, chopped
- 1 red chili chopped
- 1 tbsp sesame seeds
Note: This is a recipe that is very flexible, the above measurements can be adjusted to suit your taste buds. For example, you can always add more chili if you like things more on the spicier side.
Instructions
- Boil enough water in a pot to cover the eggs, add salt and vinegar (optional, the salt increases the temperature and the vinegar makes the eggs easier to peel)
- While the water is boiling mix the soy sauce, mirin, water and honey together, mix throughly
- Now add the eggs into the boiling water. I set a timer for 7 minutes so I get eggs that have that runny yolk consistency.(I use the 800g large eggs, reduce time accordingly if you want your eggs runny, or longer if you like your eggs hard boiled, again there’s no hard fast rules here).
- Add the garlic, green onions, chili and sesame seeds into the mixture in Step 2
- Once the eggs are done, peel and transfer gently to a sealable tupperware, add in the mixture from step 4 and ensure it covers the eggs
- Seal the tupperware and leave in the fridge to marinate, I usually leave them overnight
- Eat your Korean Mayak eggs the next day with rice (or quinoa, or soba noodles or by itself!), some kimchi and some vegetables of choice
- ENJOY!