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Mayak Eggs. It's been all over social media in Korea this year.

But is it worth the hype? Yes - let me show you a few pictures!

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 the term 'mayak' being appended to other dishes like mayak toast, mayak chicken, etc.

The point is that these Mayak Eggs are very addictive!

In fact, I like this recipe more than our traditional soy sauce eggs recipe.

This recipe is layered with more flavors:

First, you’re hit with the salty base flavor of soy sauce – but it isn't overpowering. The soy sauce is diluted with an equal ratio of water.

Then, you'll taste some sweetness from the sugar, as well as a touch of garlic flavor.

Finally, there's a subtle aroma of roasted nuttiness from the sesame oil.

It’s the mix of contrasting flavors that is so addicting - like mayak!

In fact, we boiled a second batch of eggs and dunked in back into the leftover soy sauce mixture. 🙂

Cooking Notes for Mayak Eggs:

Before eating, I recommend pouring just a dash (not too much!) of sesame oil over the eggs and rice. This helps to bring all of the flavors together.

When boiling eggs, add salt and a splash of vinegar to the water. This makes them easier to peel and prevents any eggs with small cracks from leaking. (Thank us later!)

If you want to make a second batch, you'll want to 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 backdown.

Then add in more boiled eggs - simple as that!

How long does this last in the refrigerator?

We recommend finishing the eggs within a week! 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 flipping through your pics at home!

P.s. If you're cooking (or eating alone) at home - don't get too lonely! Play our latest discussions in the background and enjoy some food-for-thought 🙉:

Mayak Eggs - Addictive Eggs!

Makes these delicious eggs in under 10 minutes!

5 from 6 votes

Print Pin Rate

Course: Easy

Servings: people

Ingredients

Fresh Ingredients

Eggs - 8 or you can use more
Spring onion - 1 stalk size of your forearm
Cheongyang chili pepper - 1 whole or use ½ a Jalapeno

Soy Sauce Mixture

Soy sauce - 1 cup
Water - 1 cup
Sugar - ½ cup
Minced garlic - 1 Tablespoon
Sesame seeds - 2 Tablespoons

Rice bowl

Cooked rice - 1 cup
Sesame oil - drizzle don't forget!

Instructions

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, ½C 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!

Notes

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

Tried this recipe?Tag us at @efutureneighbor with your dish!

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