Korean marinated eggs (Mayak eggs) with rice

Step 1/4

• 4 eggs

• pot
• ladle
• bowl

Bring the eggs to room temperature. Bring a pot of water to a simmer. Using a ladle, add eggs in gently and simmer for approx. 6 min. Immediately transfer eggs to a bowl of ice water to stop the cooking process.

Step 2/4

• 1⅓ scallions
• ⅔ shallot
• 2⅔ cloves garlic
• ⅔ chili
• ⅔ green chili
• 80 ml soy sauce
• 80 ml water
• 40 ml honey

• cutting board
• knife
• baking dish

In the meantime, thinly slice scallions into fine rings, and set some aside for garnishing. Finely dice shallots and grate garlic. Slice green and red chili in rings, deseed if you prefer it not to be too spicy. Add to a baking dish or a container along with soy sauce, water, and honey. Mix to combine the marinade.

Step 3/4

• plastic wrap

Once the eggs have cooled, peel and add to the marinade. Make sure the eggs are completely soaked in the marinade. Cover with plastic wrap and store in the refrigerator for at least 6 hours, or ideally overnight. Flip once halfway through so the eggs will be marinated evenly on all sides.

Step 4/4

• 133⅓ g jasmine rice
• 166⅔ ml water
• sesame seed (toasted, for garnish)

• sieve
• pot (with lid)

When the eggs are ready, rinse jasmine rice with water until the water runs clear. Then add to a pot with lid. Add water, cover, and bring to a boil. Once boiling, reduce heat to low and cook for approx. 10 min. Then turn off the heat, let steam for 5 min. more. Serve 2 eggs over each bowl of cooked rice, scoop about 2 tbsp marinade as a sauce over the rice. Garnish with toasted sesame seeds and scallions.

Enjoy your meal!