Mayak eggs (Korean marinated eggs) are proof that simple ingredients can create something truly unforgettable. Bolded up to perfection Jamys and immersed in a marinade of sweet soy soy, these eggs that creates employees are perfect as contours, added to lunch or points of preparation of the meals that you would like to have at hand all week!
Because you should do it at home
If you’ve ever had Mayak eggs in a Korean restaurant or you have identified them in a photo of the online lunch, you already know how long they are.
Mayak’s eggs (Mayak Gyeran, 마약계란) are Korean-style marinated eggs that are known to be incredibly compelling-in effects, “Mayak” literally means “drugs” in Korean (don’t worry, it’s just a nickname that suggests irresistible!).
One of the best parts of doing these eggs at home is how incredibly easy it is. With just a handful of ingredients of pantry and some simple steps, you can recreate these sweet and savory marinated eggs that explode with flavor. You can also change the seasoning based on your tastes – more garlic, less spices, a sweeter touch – it is totally to you.
They are perfect for the preparation of meals, remain fresh in the refrigerator for days and add instantaneous flavor to rice bowls, noodles or dining boxes. Simple, delicious and infinitely versatile!
Suggestions for cooking for perfect Mayak eggs
1. Use eggs at room temperature.
Cold eggs directly from the refrigerator can break when added to boiling water. To avoid it, let your eggs put at room temperature for a couple of hours. I find that something shorter, the egg breaks.
2. Time your eggs carefully.
For that perfect yellow jamys, boil the eggs for 6-7 minutes in already boiling water, then transfer them immediately to an ice bath to stop cooking. Having said that, if you prefer the most solid consistency of hard -boiled eggs, this recipe works just as well.
3. Scroll gently!
I would say that this is probably the most difficult part of the recipe. The boiled eggs are delicate, then take your time when they peel. I like to delicately touch the shell everywhere with a teaspoon to help him before peeling and works!
4. Let Marinino at least 12 hours (or at night).
The more they sit in the marinade, the deeper the flavor is. If you can, let them immerse themselves during the night in the fridge for the most satisfactory taste.
5. Rotate halfway through marinade.
If your eggs are not completely immersed in the container, give them a delicate curve in the middle of the marinade to make sure they are uniformly covered. Otherwise, the color may seem a little irregular.
Ingredients
Principal
- 8 eggs, at room temperature
- 1/2 tablespoon of fine salt
- 1/2 tablespoon of white vinegar
Sauce
- 3G / 0.1 Once of dried towing (Dashima / Comebu)
- 1/2 cup of water
- 1/3 cup, normal soy sauce (use Kikkoman Brand)
- 2 tablespoons of honey
- 2 tablespoons of brown sugar
- 1 tablespoon of sweet rice wine (Mirin)
- 1/2 tablespoon of chopped garlic
- 1/4 teaspoon of ginger dust
- Cipolla 50g / 1.8 Once, finely chopped
- 20 g / 0.7 Once of green onion (white part), finely chopped
- 1 red pepper, seeds removed and finely chopped
Side side dish (optional)
- Alga flakes
- sesame seeds
- green onion (green part), finely chopped
*1 tbsp = 15 ml, 1 cup = 250 ml
How to do
1. Place the dry grain in a bowl with 1/2 cup of water and let it soak for 20 minutes to rehydrate. After immersing, discard the algae but keep the water soaking: it will be used later. Put the water aside.
2 Once the water reaches a boil, reduce the medium heat and gently lower the eggs in the pot using a spoon or a ladle. Boil for about 6-7 minutes to obtain a perfectly firm consistency, known as Bansuk (반숙), similar to Ramen’s eggs.
3. Using a shaken spoon, carefully remove the eggs from the pot and transfer them to a bowl filled with frozen water. Let the eggs sit until you cool completely to the touch, from 8 to 10 minutes.
4. Lightly touches the eggs all around with the back of a spoon to create small cracks in the shells: this will simplify peeling. Then, peel them carefully and rinse under cold running water to remove any remaining shell fragments that can be attached to eggs.
5. In a bowl, add the water of imbed algae (from passage 1) with soy sauce, honey, sugar, mirin, chopped garlic, ginger powder, onion, green onion and red chilli to prepare the sauce. Place the peeled eggs in a container, then pour the sauce over them, ensuring that the eggs are completely covered in the sauce.
6. Refrigerate eggs during the night to allow them to marinate and absorb the flavors. If the eggs are not completely covered, rail after 8-12 hours to make sure they are uniformly covered.
7. Serve the eggs as a side dish with a bowl of rice and other Korean outlines. For an easy meal, simply serve eggs on a bed of rice. Pay a generous amount of sauce above. For a further layer of flavor, garnish with algae (gim), sesame seeds and green onions.
Stiring suggestions
For the best flavor and consistency, enjoy Mayak eggs (Korean marinated eggs) within 3 days. They can usually be kept in the fridge for a maximum of 5-7 days if kept in an airtight container and completely immersed in their marinated. The marinade based on savory soy not only adds flavor, but also helps them to keep a little longer.
Other recipes that might like you
If you have loved these flavors of Mayak eggs, here are some easier and more delicious Korean outlines that you could enjoy.
Place the dry grain in a bowl with 1/2 cup of water and soak it for 20 minutes to rehydrate. After immersing, discard the algae but keep the water soaking: it will be used later. Put the water aside.
In a medium-sized pot, it brings a generous amount of boiling water over medium-high heat (about 8 minutes on a gas stove), adding salt and vinegar. Once the water reaches a boil, reduce the medium heat and gently lower the eggs in the pot using a spoon or a ladle. Boil for about 6-7 minutes to obtain a perfectly firm consistency, known as Bansuk, similar to Ramen’s eggs.
Using a drilled spoon, carefully remove the eggs from the pot and transfer them to a bowl filled with frozen water. Let the eggs sit until you cool completely to the touch, from 8 to 10 minutes.
It is slightly touched the eggs around with the back of a spoon to create small cracks in the shells: this will simplify the peeling. Then, peel them carefully and rinse under cold running water to remove any remaining shell fragments that can be attached to eggs.
In a bowl, add the wet algae water (from passage 1) with soy sauce, honey, sugar, mirin, chopped garlic, ginger dust, onion, green onion and red chilli to prepare the sauce. Place the peeled eggs in a container, then pour the sauce over them, ensuring that the eggs are completely covered in the sauce.
Refrigerate the eggs during the night to allow them to marinate and absorb the flavors. If the eggs are not completely covered, rail after 8-12 hours to make sure they are uniformly covered.
- Serve the eggs like a side dish with a bowl of rice and other Korean outlines. For an easy meal, simply serve eggs on a bed of rice. Pay a generous amount of sauce above. For a further layer of flavor, garnish with algae (gim), sesame seeds and green onions.
- 1 TBSP = 15 ml, 1 cup = 250 ml
How to store
For the best flavor and consistency, enjoy Mayak eggs (Korean marinated eggs) within 3 days. They can usually be kept in the fridge for a maximum of 5-7 days if kept in an airtight container and completely immersed in their marinated. The marinade based on savory soy not only adds flavor, but also helps them to keep a little longer.
Calories: 105Kcal | Carbohydrates: 10G | Protein: 7G | Fat: 4G | Saturated fat: 1G | Polynsaturo fat: 1G | Monolysatuine fat: 2G | Trans fat: 0.02G | Cholesterol: 164mg | Sodium: 1042mg | Potassium: 126mg | Fiber: 0.4G | Sugar: 8G | Vitamin A: 317Iu | Vitamin C: 9mg | Soccer: 36mg | Iron: 1mg
The nutritional information shown is an estimate provided by an online nutritional calculator. It should not be considered a substitute for the advice of a professional nutritionist.
