Korean marinated eggs (Mayak eggs) with rice

Korean marinated eggs (Mayak eggs) with rice

Based on 17 ratings

"I’ve been seeing these Korean Mayak eggs all over TikTok a few months ago and finally tried them - highly recommended! For the best results, marinate the eggs overnight and serve them with hot rice. The eggs can be stored in the fridge for up to 3 days."

Difficulty

Easy 👌

Preparation

15 min

Baking

0 min

Resting

360 min

Ingredients

2Servings
4
eggs
80 ml
soy sauce
80 ml
water
40 ml
honey
1⅓
scallions
shallot
2⅔ cloves
garlic
chili
green chili
133⅓ g
jasmine rice
166⅔ ml
water
sesame seed (toasted, for garnish)
MetricImperial

Utensils

pot, ladle, bowl, cutting board, knife, baking dish, plastic wrap, sieve, pot (with lid)

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How-To Videos

homemade-chili-crisp

Homemade chili crisp

how-to-marinate

How to marinate

how-to-cook-the-perfect-egg

How to cook the perfect egg

Nutrition per serving

Cal506
Fat9 g
Protein20 g
Carb87 g
  • Step 1/4

    Bring the eggs to room temperature. Bring a pot of water to a simmer. Using a ladle, add eggs in gently and simmer for approx. 6 min. Immediately transfer eggs to a bowl of ice water to stop the cooking process.
    • 4 eggs
    • pot
    • ladle
    • bowl

    Bring the eggs to room temperature. Bring a pot of water to a simmer. Using a ladle, add eggs in gently and simmer for approx. 6 min. Immediately transfer eggs to a bowl of ice water to stop the cooking process.

  • Step 2/4

    In the meantime, thinly slice scallions into fine rings, and set some aside for garnishing. Finely dice shallots and grate garlic. Slice green and red chili in rings, deseed if you prefer it not to be too spicy. Add to a baking dish or a container along with soy sauce, water, and honey. Mix to combine the marinade.
    • 1⅓ scallions
    • shallot
    • 2⅔ cloves garlic
    • chili
    • green chili
    • 80 ml soy sauce
    • 80 ml water
    • 40 ml honey
    • cutting board
    • knife
    • baking dish

    In the meantime, thinly slice scallions into fine rings, and set some aside for garnishing. Finely dice shallots and grate garlic. Slice green and red chili in rings, deseed if you prefer it not to be too spicy. Add to a baking dish or a container along with soy sauce, water, and honey. Mix to combine the marinade.

  • Step 3/4

    Once the eggs have cooled, peel and add to the marinade. Make sure the eggs are completely soaked in the marinade. Cover with plastic wrap and store in the refrigerator for at least 6 hours, or ideally overnight. Flip once halfway through so the eggs will be marinated evenly on all sides.
    • plastic wrap

    Once the eggs have cooled, peel and add to the marinade. Make sure the eggs are completely soaked in the marinade. Cover with plastic wrap and store in the refrigerator for at least 6 hours, or ideally overnight. Flip once halfway through so the eggs will be marinated evenly on all sides.

  • Step 4/4

    When the eggs are ready,  rinse jasmine rice with water until the water runs clear. Then add to a pot with lid. Add water, cover, and bring to a boil. Once boiling, reduce heat to low and cook for approx. 10 min. Then turn off the heat, let steam for 5 min. more. Serve 2 eggs over each bowl of cooked rice, scoop about 2 tbsp marinade as a sauce over the rice. Garnish with toasted sesame seeds and scallions.
    • 133⅓ g jasmine rice
    • 166⅔ ml water
    • sesame seed (toasted, for garnish)
    • sieve
    • pot (with lid)

    When the eggs are ready, rinse jasmine rice with water until the water runs clear. Then add to a pot with lid. Add water, cover, and bring to a boil. Once boiling, reduce heat to low and cook for approx. 10 min. Then turn off the heat, let steam for 5 min. more. Serve 2 eggs over each bowl of cooked rice, scoop about 2 tbsp marinade as a sauce over the rice. Garnish with toasted sesame seeds and scallions.

  • Enjoy your meal!

    Korean marinated eggs (Mayak eggs) with rice

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