Mayak eggs, or Mayak gyeran (마약계란), means “drug eggs” in Korean. The name pertains to the tasty, addictive flavor of these jammy eggs, steeped overnight in a sweet soy marinade until they take on a brown color. Serve them over hot steamed rice for a humble but filling weekday lunch, or slice them in half and use like ramen eggs in your instant noodles.
Ingredients
Eggs
- 6 eggs
Soy Marinade
- ⅓ cup soy sauce
- ⅓ cup water
- ¼–⅓ cup corn syrup or honey
- ⅓ cup sliced green onions
- ¼ cup diced white onions
- ½ tbsp minced garlic
- 2–3 red chilies, minced
- 2–3 green chilies, minced
- 1 tbsp toasted sesame seeds
For Serving
- steamed rice
- seaweed flakes
- sesame oil
Make jammy eggs: Heat water in a small pot over high heat. Once boiling, carefully add eggs and set the timer for 6 minutes. Meanwhile, make an ice bath by combining water and ice cubes in a bowl. After 6 minutes, transfer hot eggs to the ice bath to cool completely.
Make soy marinade: Combine soy sauce, water, and corn syrup or honey in a bowl or container large enough to hold your eggs. Stir mixture until well mixed. Add green and white onions, garlic, chilies, and sesame seeds.
Marinate eggs: Once eggs are cool enough to handle, peel and discard their shells. Place peeled eggs in the mixture, cover, and let marinate in the fridge overnight.
Serve: Place 2–3 eggs over each serving of hot rice. Garnish with seaweed flakes and a drizzle of sesame oil. Chill leftovers in the fridge for up to 5 days.
