It’s been all over social media in Korea this year.
Is it worth the hype? Yes.
Now, mayak is the Korean word for “illicit drugs”.
I don’t know who’s naming recipes, but the description is very blunt. (Excuse the pun!)
You’ll see it being attached to other foods like mayak toast, mayak chicken, etc.
The point is that these eggs are very addictive!
In fact, I like them more than our previous soy sauce eggs recipe.
The soy sauce in this recipe is layered with different flavors:
First, you’re hit with the salty base flavor of soy sauce – but it isn’t overpowering. That’s because the soy sauce is diluted with a equal ratio of water.
Then, you’ll get some sweetness from the sugar, as well as a touch of garlic flavor.
Finally, there’s a subtle aroma of roasted nutty flavor from the sesame oil.
It’s these mix of contrasting flavors that is so addicting – like mayak!
Overall, we really enjoyed this dish! In fact, we boiled a second batch of eggs and dunked in back into the leftover soy sauce. 🙂
Before eating, I recommend pouring a dash (not too much!) of sesame oil over the eggs and rice. This will bring all of the flavors together.
When boiling the eggs, sprinkle some salt and a splash of vinegar into the water. This will make the eggs easier to peel. (Thank us later!)
If you want to make a second batch, sterilize the soy sauce first: To do this, bring the leftover soy sauce up to a boil and let it gently simmer for 1-2 minutes. Then let the soy sauce completely cool down.
Then add in more boiled eggs.
How long does this last in the refrigerator?
We recommend finishing the eggs within a week or less! Well, that’s if they even last that long.
Neighbors, if you haven’t cooked with us yet, consider this easy (peasy) recipe.
It’s perfect for mornings when you gotta move quick but still want a hot, filling breakfast!
-Daniel out 🕺
(Tag us on IG if you make the dish – we love to see your dishes!!)
Mayak Eggs - Addictive Eggs!
- Eggs - 8 or you can use more
- Spring onion - 1 stalk size of your forearm
- Cheongyang chili pepper - 1 whole or use 1/2 a Jalapeno
Soy Sauce Mixture
- Soy sauce - 1 cup
- Water - 1 cup
- Sugar - 1/2 cup
- Minced garlic - 1 Tablespoon
- Sesame seeds - 2 Tablespoons
- Cooked rice - 1 cup
- Sesame oil - drizzle don't forget!
- Soft-boil or hard-boil your eggs. (Reference video for details). Peel eggs and set them aside.
- Chop spring onion and chili pepper into very thin slices.
- Take out a plastic container. Mix 1C soy sauce, 1C water, 1/2C sugar, 1T minced garlic and 2T sesame seeds.
- Then throw-in in chopped spring onions and chili peppers into the mix.
- Place your boiled eggs into the soy sauce.
- Then place plastic container in refrigerator. Let it sit there for 6 hours (or overnight).
- To serve: Place a bed of cooked white rice on a bowl. Scoop out one egg. Then get some of the flavored soy sauce over the egg and rice as well. Finally, top it off with a slight drizzle of sesame oil.
- Bon Appetit!
- If you can't do spicy, don't add in the peppers.
- You can substitute 1 stalk of spring onion with 3-4 stalks of green onions.
- Make sure to add a dab of sesame oil over the egg and rice before eating!
- You can reuse the leftover soy sauce: Bring it up to boil and then let it cool down. Then add more hard-boiled eggs in.
- See video below for more details