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Mayak Eggs

Soft-boiled eggs bathed in a savory-sweet Korean-style sauce, offering a rich umami flavor and creamy texture in every bite.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 4
Course: Breakfast, Snack
Cuisine: Korean
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 large eggs
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon sugar
  • 1 teaspoon gochugaru Korean chili flakes
  • 1 green onion sliced
  • 1 teaspoon sesame seeds

Equipment

  • saucepan
  • slotted spoon
  • Mixing bowl
  • Whisk
  • Measuring spoons

Method
 

  1. Bring a saucepan of water to a gentle boil over medium heat.
  2. Gently lower the eggs into the boiling water using a slotted spoon.
  3. Cook the eggs for 6 minutes for a jammy yolk.
  4. Meanwhile, prepare an ice bath by filling a mixing bowl with ice and cold water.
  5. Transfer the eggs to the ice bath and let them cool for 5 minutes.
  6. In a mixing bowl, whisk together soy sauce, sesame oil, rice vinegar, sugar, and gochugaru until combined to make the sauce.
  7. Peel the cooled eggs gently under running water.
  8. Drizzle the sauce over the peeled eggs and garnish with sliced green onion and sesame seeds before serving.

Notes

Allow the eggs to sit in the sauce for at least 15 minutes before serving for enhanced flavor absorption.